Description
Simple recipe for grain-free blueberry scones made with almond flour.
Ingredients
Scale
- 2 cups blanched almond flour
- 1/4 cup coconut sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small pieces
- 1 large egg
- 1/4 cup full-fat coconut milk
- 1 teaspoon vanilla extract
- 1/2 cup fresh or frozen blueberries
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the almond flour, coconut sugar, baking powder, and salt.
- Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- In a small bowl, whisk the egg, coconut milk, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Gently fold in the blueberries.
- Turn the dough out onto a lightly floured surface (use almond flour). Pat the dough into a 3/4-inch thick circle or square.
- Cut the dough into 8 wedges. Place the wedges onto the prepared baking sheet.
- Bake for 18 to 20 minutes, or until the edges are lightly golden brown.
- Let the scones cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- If using frozen blueberries, do not thaw them before adding them to the dough.
- For a slightly crisper exterior, you can brush the tops of the scones with a little extra coconut milk before baking.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Sugar: 5
- Sodium: 120
- Fat: 20
- Saturated Fat: 8
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 4
- Protein: 7
- Cholesterol: 45
Keywords: Paleo, Blueberry Scones, Almond Flour, Grain Free, Gluten Free Breakfast