Fluffy Gluten-Free Almond Flour Blueberry Scones
Quick and easy gluten-free scones made with blanched almond flour and bursting with blueberries. These fluffy, slightly nutty scones are perfect for breakfast, brunch, or snacks. Ready in under 30 minutes and suitable for dietary restrictions, they balance sweet and tangy flavors for all ages.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Yield: 6 scones 1x
- Category: Gluten-Free
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 1/2 cups blanched almond flour
1 1/2 teaspoons baking powder
A pinch of salt
3 tablespoons maple syrup
1 large egg
1 teaspoon vanilla extract
2 tablespoons dairy-free butter, melted
1/2 cup fresh blueberries
Instructions
Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
Combine the egg, dairy-free butter, vanilla extract, and maple syrup in a large bowl until well mixed.
Add the blanched almond flour, baking powder, and salt. Gently mix with a spatula until just combined.
Fold in the fresh blueberries to evenly distribute them in the batter.
Turn the dough onto a lightly floured surface (use a gluten-free flour if preferred) and shape into a 1-inch thick disc.
Cut the disc into 6 equal triangles for portioning.
Transfer the scone triangles to the prepared baking sheet.
Bake for 20 minutes, or until golden brown and firm to the touch.
Notes
Do not overmix the dough to maintain a tender crumb.
Use parchment paper for easy cleanup and even baking.
Serve with dairy-free butter or a vegan cream cheese drizzle for extra flavor.
Store in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 scone
- Calories: 391
- Sugar: 7g
- Sodium: 150mg
- Fat: 30g
- Saturated Fat: 11g
- Carbohydrates: 20g
- Fiber: 1.8g
- Protein: 4g
- Cholesterol: 30mg