Description
These Almond Flour Blueberry Scones are a delicious gluten-free treat, naturally sweetened with maple syrup and bursting with fresh blueberries. Perfect for a healthy breakfast or snack, they offer a moist, tender crumb and a subtle sweetness enhanced by a optional lemon glaze. Made with simple, nutritious ingredients, these scones are easy to prepare and bake, delivering a delightful balance of flavors and textures.
Ingredients
Main Ingredients
- 1 tbsp coconut oil, melted and cooled to room temperature
- 2 tbsp maple syrup
- 1 egg, room temperature
- 1 tsp vanilla extract
- 2 1/2 cups almond flour, packed
- 1 tbsp baking powder
- 1/4 tsp salt
- 1/2 cup fresh blueberries
Glaze (optional)
- 2 tsp lemon juice
- 1 tbsp almond milk, or milk of choice
- 3/4 cup powdered sugar, or more
Instructions
- Preheat Oven and Mix Wet Ingredients: Preheat your oven to 350°F (175°C). In a large bowl, whisk together the melted and cooled coconut oil, maple syrup, egg, and vanilla extract until well combined.
- Add Dry Ingredients and Combine: To the same bowl, add the almond flour, baking powder, and salt. Gently fold the mixture with a rubber spatula; the dough will initially appear crumbly. Use your hands to press and bring the dough together, then fold in the fresh blueberries carefully to avoid breaking them.
- Shape the Dough: Use your hands to gather the dough into one large ball. Place it on a Silpat mat or parchment paper. Flatten the dough into a 7-inch disc, about 3/4 inch thick, and cut it into 6 equal scones, leaving small spaces between pieces.
- Prepare for Baking: Transfer the mat or parchment paper with scones onto a baking sheet. Optionally, brush the tops with 1 tbsp melted butter and sprinkle lightly with cane sugar for added sweetness and crunch. This step can be skipped to reduce sugar content.
- Bake: Bake the scones in the preheated oven for 18 to 22 minutes until they are golden and cooked through.
- Cool: Remove scones from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack. Allow them to cool for at least 30 minutes before glazing to prevent the glaze from melting off.
- Prepare and Apply Glaze: In a small bowl, whisk together the lemon juice, almond milk, and powdered sugar until smooth. Drizzle the glaze over the cooled scones just before serving.
Notes
- Calories are an estimate per scone.
- Use fresh blueberries instead of frozen for the best texture and flavor.
- Store scones at room temperature for up to 2 days, or wrap individually and freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
