Blueberry Almond Flour Scones made grain-free, dairy-free, refined sugar-free and paleo friendly. This easy scone recipe requires zero baking experience and turns out with perfect texture!
My recipe archive for scones continues to grow and grow with no foreseeable end in sight!
While I have several grain-free, paleo-friendly scone recipes in addition to plenty of gluten-free vegan scone recipes on this site, I had not yet posted a recipe for Blueberry Almond Flour Scones.
So here we are remedying that!
This simple recipe is grain-free, refined sugar-free, dairy-free, and can easily be made vegan.
The best part about these almond flour scones is they require zero fancy maneuvers.
Traditional scones require working chilled butter into the dough, some kneading and shaping, and often refrigeration time. None of these steps are necessary with this simple recipe!
We simply stir everything together in a bowl, make whatever scone shapes we want, and bake!
My nieces and nephews go crazy over these blueberry scones, and they have no idea they are made grain-free, dairy-free, and refined sugar-free. My whole family loves them!
Popular Scone Recipes:
Vegan Blueberry Scones, which are made with gluten-free all-purpose flour, have been a hit ever since I posted them a few years back.
Paleo Cranberry Orange Scones are also well-loved, and actually the recipe is very similar to this one. We simply omit the orange zest and dried cranberries and add blueberries.
Vegan Apple Scones have an incredible melt-in-your-mouth effect with incredible pockets of delicious soft cinnamony apples. They almost taste like an apple fritter!
Vegan Carrot Cake Scones are loaded with carrot cake goodies and finished off with a simple glaze.
Ingredients for Almond Flour Scones:
Eggs: Used to keep the scones held together and allowing them to fluff up nicely, eggs play an important role in this recipe.
You can make this recipe egg-free (and vegan) by replacing the chicken eggs with flax eggs. Use two tablespoons of ground flax seed and six tablespoons of water.
If you do so, you may want to consider using a scone pan or making drop scones (round biscuit-like shapes) rather than trying to cut triangles out of the dough, as it may not hold together easily.
Oil or Butter: I use avocado oil for the fat portion of this recipe, but you have all sorts of options. Melted butter or coconut oil work great as well as grapeseed oil, or even olive oil.
Pure Maple Syrup: The sweetener of the scones! I love using pure maple syrup to sweeten scone recipes because I find it helps to keep a moist texture and just the right level of sweetness.
Vanilla Extract and Almond Extract: While optional, both vanilla extract and almond extract add a subtle richness that brings amazing warm flavor to the scones. If you don’t have them on hand, skip them and the scones will still be great.
Almond Flour: The star ingredient! Almond flour generates a light and fluffy yet dense texture that makes these scones so inviting.
Different brands of almond flour have different absorbencies, so depending on the brand you use, you may need to add more almond flour (up to an additional cup) if the dough is too sticky to work with. The dough should be sticky, but not to the extent that you can’t shape it into a disc and cut it.
I use Bob’s Red Mill’s Almond Flour, but any brand will work. Just remember you may need to adjust the flour measurement slightly.
Baking Powder & Baking Soda: The leavening agents! Used to help the scones rise and keep them from spreading. These ingredients ensure the scones keep the desired shape during the baking process.
Blueberries: Use fresh or frozen blueberries for this easy blueberry scone recipe. I buy fresh blueberries from the store and then freeze them so that they mix into the dough easily without breaking.
Now that we have the ingredients for almond flour scones all figured out, let’s bake them!
How to Make Blueberry Almond Flour Scones:
Preheat the oven to 375 degrees F and line a large baking sheet with parchment paper.
Whisk the eggs, avocado oil, pure maple syrup, and extracts together in a mixing bowl until well-combined.
Stir in the almond flour, baking powder, baking soda, and sea salt until combined and a thick sticky dough forms.
Carefully stir in the frozen blueberries until they are well distributed throughout the dough. Note that the dough is meant to be sticky, but it shouldn’t be so wet and sticky that you can’t easily form it into a disc or cut it. If the dough is too sticky, continue adding almond flour until you’re able to shape the dough.
Depending on what brand of almond flour you use, this may require an additional ½ cup to 1 cup of almond flour.
Form the dough into a disc shape, then use a knife to cut it into 8 equal sized triangles.
Space the triangles out over the baking sheet.
Bake for 20 to 25 minutes, or until the scones are golden-brown.
Allow the scones to cool for at least 15 minutes before serving. If you’d like, you can make a simple powdered sugar glaze and drizzle it over the scones.
Store any leftover scones in an airtight container in the refrigerator for up to 10 days.
Optional Glaze:
If you love simple glazes on your baked treats, whip one up using 1 cup of powdered sugar and 2 tablespoons of water or lemon juice.
Stir the powdered sugar and water together until a thick glaze forms. You can always add more powdered sugar or water to make the consistency of the glaze thicker or thinner.
For a sugar-free glaze, use sugar-free confectioners sweetener instead of regular powdered sugar.
Keto Blueberry Scones:
If you follow a low-carb or ketogenic diet, you can make some changes to the recipe to make sugar-free keto blueberry scones.
Omit the pure maple syrup, add 1 cup of full-fat canned coconut milk, and add 1/3 cup of sugar-free granulated sweetener. You’ll follow all the same steps for preparing the recipe, just with those swaps.
More Scone Recipes:
- Vegan Chocolate Scones
- Paleo Pecan Chocolate Chip Scones
- Vanilla Bean Keto Scones Easy Keto Scones
- Paleo Vegan Lemon Poppy Seed Scones
- Vegan Raspberry Scones
Enjoy these easy gluten-free Blueberry Almond Flour Scones alongside a steamy cup of coffee or tea for an amazing breakfast or snack!
Blueberry Almond Flour Scones (Paleo)
Ingredients
- 2 eggs*
- ⅓ cup avocado oil**
- ¾ cup pure maple syrup
- 1 tsp pure vanilla extract
- 1 tsp almond extract optional
- 5 cups almond flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- ½ tsp sea salt
- 1 cup frozen or fresh blueberries
Instructions
- Preheat the oven to 375 degrees F and line a large baking sheet with parchment paper.
- Whisk the eggs, avocado oil, pure maple syrup, and extracts together in a mixing bowl until well-combined. Stir in the almond flour, baking powder, baking soda, and sea salt until combined and a thick sticky dough forms.
- Carefully stir in the frozen blueberries until they are well distributed throughout the dough. Note that the dough is meant to be sticky, but it shouldn’t be so wet and sticky that you can’t easily form it into a disc or cut it. If the dough is too sticky, continue adding almond flour until you’re able to shape the dough. Depending on what brand of almond flour you use, this may require an additional ½ cup to 1 cup of almond flour.
- Form the dough into a round disc shape.
- Use a knife to cut it into 8 equal sized triangles.
- Space the triangles out over the baking sheet.
- Bake for 20 to 25 minutes, or until the scones are golden-brown. Allow the scones to cool for at least 15 minutes before serving. If you’d like, you can make a simple powdered sugar glaze and drizzle it over the scones.
- Store any leftover scones in an airtight container in the refrigerator for up to 10 days.
Notes
Nutrition
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