You're going to love these easy Almond Flour Scones! They're gluten free, sweetened with maple syrup and filled with blueberries, making them more nutritious than a traditional scone recipe.
Scones are the ultimate breakfast/snack/dessert, and these Almond Flour Scones are no exception.
I'm not about to bash my maple bacon scones because they're delicious, but this almond flour scone recipe is significantly healthier. So yes, go ahead and eat a scone (or three!) for breakfast. In fact, enjoy them alongside this Cauliflower Breakfast Bowl or with a glass of Iced Bulletproof Coffee.
Recipe features
- They're made with easy-to-find ingredients and are SO delicious
- Gluten free and refined sugar-free
- Loaded with blueberries and drizzled with a simple glaze
Ingredients
- Almond flour - Make sure to use almond flour, not almond meal. You can use almond meal, but the texture will be different.
- Egg - I haven't tested this recipe with a flax egg, so for that reason, I do recommend using an actual egg.
- Maple syrup - These scones are refined sugar-free, but the maple syrup adds a little bit of (necessary) sweetness to them. You can substitute honey if you prefer, but I wouldn't omit it.
- Coconut oil - I opted to use coconut oil instead of butter, but you can use melted butter if you prefer.
- Blueberries - Or any kind of berries! I prefer fresh over frozen.
Instructions
Step 1: Whisk wet ingredients. First, whisk the egg, maple syrup, coconut oil, and vanilla together in a large mixing bowl.
Step 2: Add dry ingredients. To that same bowl, add the almond flour, baking powder and salt and gently stir to combine. Then, fold in the blueberries.
Step 3: Form into a disc. Use your hands to form the dough into a large ball, then transfer it to a clean surface or silpat mat. Again, use your hands to press the ball down into a disc approximately 7" wide and ½" thick, then use a knife to cut the disc into 6 scones.
Step 4: Bake the scones. Transfer the scones to a baking sheet, then place them in the oven and bake them them at 350° for 18-22 minutes.
Step 5: Add the glaze. Allow the scones to cool for at least 30 minutes, then drizzle the glaze on top of them.
Tips and tricks
- Check out this article, which explains the difference between almond flour and almond meal.
- Maple syrup tends to be my sweetener of choice (I just love it so much), but you can substitute honey if you prefer.
- The dough will be a little crumbly, but it should stick together when you pinch it with your fingers.
- Don't own a silpat mat? Use parchment paper instead!
- The glaze is optional; if you want these to be a sweeter without the glaze, brush the scones with a little melted butter, then sprinkle with cane sugar before baking.
Can these be made vegan?
Truthfully, I'm not sure. These blueberry scones are gluten-free, dairy-free, refined sugar-free, and low-carb. However, if you're looking for a vegan scone recipe, you should check out my vegan chocolate chip scones instead.
How can I make keto scones?
In order to make these scones keto-friendly, simply use your favorite keto sweetener in place of the maple syrup (like Monk Fruit).
Do I have to use blueberries?
Nope! If you're not a blueberry fan, try adding chocolate chips, chopped strawberries or raspberries instead. Or, simply add 1-2 teaspoons of lemon zest to the dough, which should add plenty of flavor while still keeping the recipe simple.
Can I use frozen berries?
*Technically* yes, but I prefer fresh berries. Let me explain: frozen berries will inevitably thaw during the baking process, but in doing so, they'll slightly alter the texture of the dough (make it wetter).
I tested these both ways, and found that using fresh berries works best if possible. You can use frozen, but almond flour is more finicky than all purpose, so the texture of the scones will be slightly off, so keep that in mind.
Storage
- Room temperature: Store scones in a sealed container at room temperature for up to 2 days.
- Freezer: Wait for the scones to cool, then wrap them individually in plastic wrap and place them in a freezer bag for up to 2 months.
More almond flour recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Almond Flour Blueberry Scones
Ingredients
- 1 tablespoon coconut oil melted and cooled to room temperature
- 2 tablespoon maple syrup
- 1 egg
- 1 teaspoon vanilla extract
- 2 ½ cups almond flour packed
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ½ cup fresh blueberries
for the glaze (optional):
- 1 teaspoon lemon juice
- 1 tablespoon almond milk or milk of choice
- ½ cup powdered sugar or more
Instructions
- Preheat oven to 350°. In a large bowl, whisk the coconut oil (make sure it's cooled to room temperature), maple syrup, egg, and vanilla together.
- To that same bowl, add the almond flour, baking powder and salt and gently fold together with a rubber spatula; last, fold in the blueberries. The dough will be crumbly at first but it will come together!
- Use your hands to gather the dough into a giant ball, then place it on a silpat mat (or parchment paper). Again, use your hands to flatten the ball out into a 7" disc that's about ¾" thick. Use a knife to cut the disc into 6 scones, separating them slightly.
- Transfer the silpat mat/parchment paper to a baking sheet. Optional step: brush the unbaked scones with 1 tablespoon melted butter, then sprinkle with a little cane sugar (skip this step if you want to keep these low sugar). Place the scones in the oven and bake them for 18-22 minutes.
- Remove them from the oven, then wait 5 minutes before carefully removing them and transferring them to a cooling rack. Wait at least 30 minutes before adding the glaze (otherwise, the glaze will melt right off if the scones are too warm). For the glaze: whisk all ingredients together until smooth, then drizzle the glaze overtop of the scones. Enjoy!
Toby says
I haven't made these but would like to make them. I suspect that the problem one woman had was because the words for the almond flour say packed but do not give a weight. Weight would make them come out the way you intend the to come out.
Can you please add the weight.
I make your chocolate gluten free avocado cake often and do not have any problems. Also when subbing brown sugar for white, a weight would help because normally brown sugar is measured packed. I did try this with some one else's recipe and there was too much sugar.
F.D. says
Considering how alternative these scones are, (gluten free, sugar free, etc..), they come out really well. I like them better than the gluten free scones at my local cafe. Thanks!
Linda says
I tried this with fresh blueberries. I think I will try dried cranberries next. The blueberries made the scones to moist. The flavor was delicious tho.
Kathryn Foster-Martin says
Is their a typo in the recipe? How can you add 2&1/2 c of flour and get anything worth handling? Stupid me; I think that, despite my 60 yrs of baking and cooking, that I should trust the recipe as printed and it turns out to be a waste of my expensive ingredients.
I added another T coconut oil and a second egg. The blueberries had to be smashed on top of the dough, it is impossible to mix them into such a stiff batter. Not enough oil and no moist ingredients, unless you count 2T maple syrup as “wet” which is still inadequate.
Since Im not a quitter, i baked it. It looks like a giant, crumbly cookie. Needs a little more sweetener. Its tough. I will smear cream cheese on top and pour a scant amount of maple syrup on it. Wont make it again.
Erin says
Hi -- No, no typos at all. Perhaps you left out an ingredient? I've made these scones a few times and they turn out great every time. Dough takes about 30 seconds of stirring before it comes together, but it's definitely not too dry.
Jacqui says
I made these today with a few adjustments.
Unsalted butter instead of coconut oil.
Sugar Free Maple Syrup to reduce the sugar.
I added the blueberries and 100g of chopped dates.
Such a simple easy no fuss recipe. They are sure to become a family favourite. 😋
Erin says
Thanks for the comment and those substitutions -- happy everyone enjoyed the muffins!