Gluten-Free Almond Flour Scones w/Blueberries
Need a quick gluten-free snack for dessert or afternoon tea? This almond flour recipe does it all!
Servings Prep Time
8scones 15minutes
Cook Time
15 minutes
Servings Prep Time
8scones 15minutes
Cook Time
15 minutes
  • 2.5cups almond flour or meal
  • 3/4 tsp baking soda
  • 1/4tsp salt
  • 1/2cup blueberries
  • 2tbsp butter
  • 2tsp lemon juice
  • 2 eggs
  • 4tbsp maple syrup
  • 1/2tsp vanilla extract
  1. Preheat oven to 350. Line baking sheet with parchment paper.
  2. In a large mixing bowl beat butter, maple syrup, vanilla, lemon juice and eggs together.
  3. Add flour, salt, baking soda to wet ingredients. Mix until incorporated.
  4. Fold in blueberries. (Blueberries can make a mess. I find it easier to not use frozen blueberries for baking scones or muffins.)
  5. Turn mixture out onto floured surface. Shape dough into a ball, pat flat until about 3/4″ high and circular. I cut the scones out with a round glass. You can also put the dough on the parchment and gently slice into 8 even segments after patting flat.
  6. Brush some milk on the top of the scones, sprinkle on one tablespoon of raw sugar (total). Bake at 350 for 15 minutes.
Recipe Notes

I made these last week and honestly? I do not like almond flour. If you do, these are great. We had some lovely comments about them being better than the ones at Whole Foods and these were free! (Well, yeah, you DO have to pay for the room…)

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