Easy Almond Flour Blueberry Scones (Gluten-Free, Dairy-Free)
These 30-minute almond flour blueberry scones are tender, flaky, and bursting with juicy blueberries. This easy gluten-free recipe is perfect for breakfast, brunch, or afternoon tea, so go bake a batch today! Dairy-free and low-carb too.
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Delicious Blueberry Scones with Almond Flour
If you love the combination of scones and blueberries, then you’ll want to make these almond flour blueberry scones! They’re perfectly crispy edges, soft, tender inside and bursting with sweet blueberries in every bite.
Unlike traditional scones which are made with wheat flour, these almond flour scones are naturally gluten-free, dairy-free, and grain-free, these scones are perfect for breakfast, brunch, or an afternoon sweet treat.
Whether you’re following a low-carb lifestyle or simply looking for an easy homemade scone recipe, these homemade blueberry scones are guaranteed to become a favorite. Go and bake a batch today!
Why You’ll Love this Recipe:
- Simple Ingredients: The ingredients you’ll need for making these almond flour scones are easily accessible at the local grocery stores (nothing fancy required!).
- Easy to Make: Ready in 30 minutes, these blueberry almond flour scones are easy to bring together from scratch!
- Totally Gluten-Free, Dairy-Free & Low-Carb: The best part is that this recipe is 100% gluten-free, dairy-free and low-carb, which means that even those with Celiac disease or those with gluten or lactose intolerances, or those simply on a low-carb diet can enjoy these scones without issues!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for making these blueberry almond flour scones.
(For exact measurements, please scroll down the printable recipe card at the bottom of this post.)
Recipe Notes + Substitutions:
- Almond Flour: For the best tender texture, make sure to use blanched almond flour (blanched almonds without the skins that have been processed into a flour), instead of almond meal (processed whole almonds).
- Maple Syrup: I used maple syrup as a natural sweetener. However, feel free to use another liquid sweetener of choice (such as agave nectar or honey). If you are diabetic or insulin-resistant, I recommend using maple-flavored monkfruit syrup.
- Egg: The egg helps to bind the ingredients together, so make sure you don’t leave it out.
- Vanilla Extract: I like adding vanilla extract for extra flavor, but if you’re not a fan of vanilla, feel free to use almond extract for a more intense almond flavor instead.
- Baking Powder: Baking powder is the only leavening agent used to raise the scone dough, so make sure to include it in. If you are Celiac or gluten-intolerant, make sure to use gluten-free baking powder.
- Butter: I used dairy-free butter (vegan butter) to keep this recipe dairy-free. Alternatively you may use melted coconut oil instead (I recommend using refined coconut oil for a more neutral flavor, as opposed to extra virgin coconut oil which has a more pronounced coconut flavor). If you are not lactose-intolerant, go ahead and use regular butter instead.
- Blueberries: Since this is a recipe for blueberry scones, make sure to add them in. Alternatively, you may use other types of berries as well (such as raspberries, blackberries or strawberries).
How to Make Almond Flour Blueberry Scones:
Combine Wet Ingredients: In a large bowl, combine the egg, dairy-free butter, vanilla extract and maple syrup. Mix well.
Add Dry Ingredients: Add the blanched almond flour, baking powder and salt. Gently mix with a spatula until fully incorporated.
Fold in Blueberries: Finally, fold in the blueberries until evenly distributed throughout the batter.
Shape Dough into Disc: Turn the dough out onto a work surface and form it into a round disc.
Cut into Triangles: Cut the dough into 6 equal triangles.
Transfer to Baking Sheet: Transfer the pieces to a baking sheet lined with parchment paper.
Bake Until Golden Brown: Bake at 350F (180C) for 20 minutes, or until golden on top.
Cool Before Serving: Cool before serving.
Dish by Dish Tips:
- Blueberries: You can use either frozen or fresh blueberries. If using frozen, add them directly without thawing to avoid excess moisture. Alternatively, you may use other types of berries as well.
- Swap the Blueberries for Chocolate Chips: If you prefer chocolate chip scones, go ahead and use dairy-free chocolate chips instead.
- Storage: Store in an airtight container at room temperature for up to 4 days or refrigerate in an airtight container for up to 1 week.
Other Almond Flour Recipes to Bake:
Other Gluten-Free Blueberry Recipes You’ll Love:
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Easy Almond Flour Blueberry Scones (Gluten-Free, Dairy-Free)
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Dairy-Free, Gluten-Free, Low-Carb
Description
These almond flour blueberry scones are tender, flaky, and bursting with juicy blueberries. This easy gluten-free and dairy-free scone recipe is perfect for breakfast, brunch, or afternoon tea, so go bake a batch today!
Ingredients
- 2 1/2 cups blanched almond flour
- 3 tablespoons maple syrup
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons baking powder
- A pinch of salt
- 2 tablespoons dairy-free butter, melted
- 1/2 cup fresh blueberries
Instructions
- Preheat & Line: Preheat the oven to 350F (180C) and line a baking sheet with parchment paper.
- Combine Wet Ingredients: In a large bowl, combine the egg, dairy-free butter, vanilla extract and maple syrup. Mix well.
- Add Dry Ingredients: Add the blanched almond flour, baking powder and salt. Gently mix with a spatula until fully incorporated.
- Fold in Blueberries: Finally, fold in the blueberries until evenly distributed throughout the batter.
- Shape Dough into Disc: Turn the dough out onto a work surface and form it into a round disc.
- Cut into Triangles: Cut the dough into 6 equal triangles.
- Transfer to Baking Sheet: Transfer the pieces to a baking sheet lined with parchment paper.
- Bake Until Golden Brown: Bake for 20 minutes, or until golden on top.
- Cool Before Serving: Cool before serving.
Notes
Almond Flour: For the best tender texture, make sure to use blanched almond flour (blanched almonds without the skins that have been processed into a flour), instead of almond meal (processed whole almonds).
Maple Syrup: I used maple syrup as a natural sweetener. However, feel free to use another liquid sweetener of choice (such as agave nectar or honey). If you are diabetic or insulin-resistant, I recommend using maple-flavored monkfruit syrup.
Egg: The egg helps to bind the ingredients together, so make sure you don’t leave it out.
Vanilla Extract: I like adding vanilla extract for extra flavor, but if you’re not a fan of vanilla, feel free to use almond extract for a more intense almond flavor instead.
Baking Powder: Baking powder is the only leavening agent used to raise the scone dough, so make sure to include it in. If you are Celiac or gluten-intolerant, make sure to use gluten-free baking powder.
Butter: I used dairy-free butter (vegan butter) to keep this recipe dairy-free. Alternatively you may use melted coconut oil instead (I recommend using refined coconut oil for a more neutral flavor, as opposed to extra virgin coconut oil which has a more pronounced coconut flavor). If you are not lactose-intolerant, go ahead and use regular butter instead.
Blueberries: Since this is a recipe for blueberry scones, make sure to add them in. Alternatively, you may use other types of berries as well (such as raspberries, blackberries or strawberries).
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: Western
