Gluten Free Almond Flour Scones Recipe with Blueberry
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!
Servings: 8 scones
Calories: 287kcal
Ingredients
Scones
- 315 grams almond flour about 3 cups + 2 Tbsp.
- 1 teaspoon baking soda
- ⅛ teaspoon salt
- ⅛ teaspoon ground cinnamon
- zest of 1 lemon
- 2 eggs lightly beaten
- 2 Tablespoons honey
- 30 grams granulated sugar about 2 Tablespoons
- 2 Tablespoons fresh lemon juice
- ¾ cup fresh blueberries
Glaze
- 60 grams powdered sugar about ½ cup
- 1 Tablespoon almond milk
Instructions
- 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.
Prepare glaze
- 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.
Notes
- 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.
