Gluten Free Almond Flour Scones Recipe with Blueberry

5 from 1 vote

These Gluten Free Almond Flour Scones are just the right balance of sweet and tart and melt in your mouth goodness - no dense scones here!

Prep Time15

Cook Time17

Total Time32

Course: bread, Breakfast, Snack

Cuisine: American

Diet: Gluten Free, Low Fat, Low Lactose

Servings: scones

Calories: 287kcal

Preheat your oven to 425 degrees F.
In a large bowl, add the almond flour, baking soda, salt, cinnamon, and lemon zest and stir to combine.
Make a well in the center of the flour mixture and add the eggs, honey, sugar, and lemon juice. Stir the dough with a sturdy spoon until well combined. Fold in blueberries.
Turn dough out onto a lightly floured sheet of parchment paper. Form it into a round disk about 8 inches in diameter.
Lightly pat the dough out to 1 inch thickness. Using a sharp knife or bench scraper, cut the dough into 8 ‘slices’.
Using a metal spatula, gently separate each slice, so they are an inch apart on the sheet. Slide the whole piece of parchment paper onto a baking sheet.
Bake for 15-17 minutes, or until the tops are golden brown. Cool on wire rack.

In a small bowl, mix the powdered sugar with the almond milk. The mixture should be slightly thick.
For easy ‘piping’, add the icing to a small plastic baggie. Make a very small cut in one end of the baggie.
Pipe icing onto each cooled scone.

Almond flour cannot be substituted.
Measure by weight where weight is given.
Form the scone dough to about 1 inch in thickness and 8 inches in diameter.
I like my scones a bit darker. Start checking the dough at 15 minutes to check for doneness.
Drizzle icing over cooled scones using a plastic baggie for easy piping.
Store the scones in a sealed plastic bag for up to 2 days. Freeze for longer storage.