Almond Flour Blueberry Scones

blueberry scones drizzled in a glaze on parchment paper

4.93 from 14 votes

Almond Flour Blueberry Scones

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.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: American

Diet: Gluten Free, Vegetarian

Keyword: almond flour scones

Servings: scones

Calories: 342kcal

Author: Erin

Ingredients

1 tablespoon coconut oil melted and cooled to room temperature
2 tablespoon maple syrup
1 egg room temperature
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):

2 teaspoon lemon juice
1 tablespoon almond milk or milk of choice
¾ cup powdered sugar or more

US Customary - Metric

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. NOTE: this will take a bit of time, as the dough is crumbly at first. Use your hands to really press the dough together. Last, fold in the blueberries.
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!

Notes

*Calories are per scone and are an estimation

*I recommend using fresh berries instead of frozen; frozen berries will alter the texture a bit, fresh berries will result in PERFECT scones :)

*Storage: store scones at room temperature for up to 2 days; or, wrap them individually and place them in a freezer-safe bag and store in the freezer for up to 2 months

Nutrition