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–+ servings
A few paleo blueberry scones with cashew cream cheese frosting. There are a few blueberries and almonds on the side.
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4 stars (1 review)

Blueberry Scones with Almond Flour

These blueberry scones are a delightful twist on a classic breakfast treat. This recipe calls for almond flour which creates a lighter texture that perfectly complements the juicy blueberries.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Desserts
Cuisine: American
Diet: Gluten Free
Keyword: blueberry recipes, blueberry scones, healthy blueberry recipes, healthy dessert, paleo recipes, summer dessert
Servings: 6 -8
Calories: 227kcal
Author: Shuang Shuang Liang

Equipment

Ingredients

  • 1 cup Almond flour
  • 1/2 cup tapioca flour
  • 1/4 cup coconut flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/3 cup coconut sugar
  • 1/3 cup Ghee
  • 1 egg room temperature
  • 1/4 cup milk of choice **
  • 1 tsp vanilla
  • 2/3 cup blueberries

Instructions

  • Preheat the oven to 375 F.
  • In a large mixing bowl, whisk together all the dry ingredients - almond and coconut flour, coconut sugar, baking soda, baking powder.
  • Form a well in the center. Add egg, vanilla extract, milk of choice, cold ghee, or pasteurized butter *.
  • Use a hand mixer to slowly blend everything until it becomes crumbly and eventually forms a dough ***. Fold in blueberries (save a handful for later) gently with your hands or a spatula.
  • Cover and chill in the freezer for 20 minutes.
  • Remove the dough from the freezer onto a parchment paper lined baking sheet, greased with a little bit of coconut oil or ghee. Form the dough into a disk shape. Cut into 6 - 8 pieces with a sharp knife. Gently wiggle the knife a little while cutting to separate the pieces from each other.
  • Lightly press in the leftover blueberries on top. Bake 15 minutes or until the scones are dry to touch. Gently spread it out a little bit so the side can get more heat through.
  • Bake an additional 5 - 9 (total of 20 - 24 minutes) until the edge is golden brown.
  • While the scones are cooling, prepare the cashew frosting (full recipe in this post). Drizzle the frosting on top once the scones have completely cooled.

Notes

  1. * You can use cold ghee, butter, or coconut oil. (I have not tested coconut oil, but both butter and ghee work great)
  2. ** You can use full-fat milk or dairy-free milk like cashew, almond, or full-fat coconut oil.
  3. *** You can also use a pastry cutter to first cut the butter/ghee into smaller pieces and mixed throughout the flour, then add in egg and vanilla extract.
  4. When measuring the flours, make sure to pack it tight in the measuring cups, then loosen it up in the bowl.

Nutrition

Serving: 1g | Calories: 227kcal | Carbohydrates: 16g | Protein: 5g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 10g | Cholesterol: 36mg | Sodium: 107mg | Fiber: 2g | Sugar: 10g