Almond Flour Blueberry Scones – Tender, Gluten-Free, and Bursting With Berries
July 15, 2026 · 8 min read
These almond flour blueberry scones are the kind of bake that makes a slow morning feel special. They’re tender in the middle, lightly crisp on the edges, and packed with juicy blueberries. If you’ve been missing bakery-style scones on a gluten-free or grain-free diet, this recipe brings the charm back.
It’s simple to make, naturally sweetened, and perfect with coffee or tea. No fussy steps, just a reliable, cozy treat you can whip up on a weekend or for a weekday snack.
Almond Flour Blueberry Scones - Tender, Gluten-Free, and Bursting With Berries
Ingredients
Method
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. This prevents sticking and helps the scones brown evenly.
- Mix the dry ingredients: In a large bowl, whisk 2 1/2 cups almond flour, 2 tablespoons tapioca starch (optional), 2 teaspoons baking powder, 1/4 teaspoon fine sea salt, and 1/4 cup granulated sweetener.
- Cut in the fat: Add 6 tablespoons cold, cubed butter (or firm coconut oil).Use a pastry cutter or your fingertips to work it into the flour until the mixture looks like coarse crumbs with some pea-sized bits.
- Combine wet ingredients: In a small bowl, whisk 2 large eggs, 1 teaspoon vanilla extract, 1–2 teaspoons lemon zest, and 2–3 tablespoons milk. Start with 2 tablespoons; you can add more if the dough feels dry.
- Bring the dough together: Pour the wet ingredients into the dry and stir with a spatula until a thick, slightly sticky dough forms. If it’s crumbly, add 1 more tablespoon milk.
- Fold in blueberries: Gently fold in 3/4 to 1 cup blueberries.If using frozen, do not thaw. Toss them in a teaspoon of tapioca or almond flour first to help prevent bleeding.
- Shape the scones: Lightly dust the parchment with almond flour. Pat the dough into a 7–8 inch round, about 1 inch thick.Use a sharp knife or bench scraper to cut into 8 wedges. Separate the wedges slightly so there’s space between them.
- Top and chill briefly (optional): Brush the tops with a little milk and sprinkle with coarse sugar. For cleaner edges, chill the tray in the freezer for 10 minutes before baking.
- Bake: Bake 18–24 minutes, until golden on the edges and the centers feel set.The tops should spring back lightly when touched.
- Cool and glaze: Let the scones cool on the tray for 10 minutes, then transfer to a rack. If glazing, whisk 1/2 cup powdered sugar with 1–2 teaspoons lemon juice or milk until smooth and drizzle over warm scones.
What Makes This Recipe So Good
- Tender and moist: Almond flour keeps these scones soft with a delicate crumb, not dry or chalky.
- Gluten-free and grain-free: Naturally made with almond flour, no specialty blends required.
- Simple pantry ingredients: Everything is easy to find and comes together quickly.
- Not overly sweet: Lightly sweetened so the blueberries shine. Add a glaze if you like.
- Freezer-friendly: Freeze before or after baking for easy make-ahead breakfasts.
What You’ll Need
- Almond flour (finely ground, blanched): The base of the scones for tender texture.
- Tapioca starch or arrowroot (optional but helpful): Adds lightness and a bit of structure.
- Baking powder: For lift.
Use aluminum-free if you prefer.
- Fine sea salt: Balances the sweetness.
- Granulated sweetener: Coconut sugar, cane sugar, or a 1:1 granulated alternative.
- Cold butter or coconut oil: Butter gives classic richness; coconut oil keeps it dairy-free.
- Eggs: Help bind and create structure.
- Vanilla extract: For warmth and flavor.
- Lemon zest (optional but lovely): Brightens the blueberries.
- Unsweetened milk of choice: Dairy or non-dairy, just enough to bring the dough together.
- Fresh or frozen blueberries: Fresh hold their shape best; frozen work too.
- Coarse sugar for sprinkling (optional): Adds sparkle and crunch.
- Simple glaze (optional): Powdered sugar whisked with lemon juice or milk.
How to Make It
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. This prevents sticking and helps the scones brown evenly.
- Mix the dry ingredients: In a large bowl, whisk 2 1/2 cups almond flour, 2 tablespoons tapioca starch (optional), 2 teaspoons baking powder, 1/4 teaspoon fine sea salt, and 1/4 cup granulated sweetener.
- Cut in the fat: Add 6 tablespoons cold, cubed butter (or firm coconut oil).
Use a pastry cutter or your fingertips to work it into the flour until the mixture looks like coarse crumbs with some pea-sized bits.
- Combine wet ingredients: In a small bowl, whisk 2 large eggs, 1 teaspoon vanilla extract, 1–2 teaspoons lemon zest, and 2–3 tablespoons milk. Start with 2 tablespoons; you can add more if the dough feels dry.
- Bring the dough together: Pour the wet ingredients into the dry and stir with a spatula until a thick, slightly sticky dough forms. If it’s crumbly, add 1 more tablespoon milk.
- Fold in blueberries: Gently fold in 3/4 to 1 cup blueberries.
If using frozen, do not thaw. Toss them in a teaspoon of tapioca or almond flour first to help prevent bleeding.
- Shape the scones: Lightly dust the parchment with almond flour. Pat the dough into a 7–8 inch round, about 1 inch thick.
Use a sharp knife or bench scraper to cut into 8 wedges. Separate the wedges slightly so there’s space between them.
- Top and chill briefly (optional): Brush the tops with a little milk and sprinkle with coarse sugar. For cleaner edges, chill the tray in the freezer for 10 minutes before baking.
- Bake: Bake 18–24 minutes, until golden on the edges and the centers feel set.
The tops should spring back lightly when touched.
- Cool and glaze: Let the scones cool on the tray for 10 minutes, then transfer to a rack. If glazing, whisk 1/2 cup powdered sugar with 1–2 teaspoons lemon juice or milk until smooth and drizzle over warm scones.
Keeping It Fresh
- Room temperature: Store cooled scones in an airtight container for up to 2 days. Add a paper towel to absorb moisture.
- Refrigerator: Keeps well for 4–5 days.
Rewarm in a 300°F oven for 6–8 minutes to revive the texture.
- Freezer: Freeze baked scones for up to 2 months. Thaw at room temperature, then warm in the oven.
- Freeze before baking: Cut the dough into wedges and freeze on a tray. Bake from frozen at 375°F, adding 3–5 extra minutes.
Benefits of This Recipe
- Gluten-free and grain-free: Almond flour makes these scones accessible and delicious for many diets.
- More satisfying: The healthy fats and protein in almond flour keep you full longer than traditional scones.
- Flexible sweetness: Adjust the sugar or choose your favorite sweetener without compromising texture.
- Customizable: Works with fresh or frozen berries, dairy or non-dairy, and multiple flavor add-ins.
- Quick to make: No kneading or long chill time.
From bowl to oven in minutes.
What Not to Do
- Don’t overwork the dough: Mix just until combined to keep the scones tender.
- Don’t skip the parchment: Almond flour dough can stick; parchment makes cleanup easy.
- Don’t pack the flour: Spoon and level your almond flour for consistent results.
- Don’t thaw frozen blueberries: They’ll bleed and turn the dough purple. Use them straight from the freezer.
- Don’t overbake: Almond flour browns quickly. Pull them when edges are golden and centers set.
Recipe Variations
- Lemon Blueberry: Add 1 tablespoon lemon zest and a lemon glaze.
Bright and bakery-style.
- Almond Crunch: Stir in 1/3 cup sliced almonds and top with a few more before baking.
- Vanilla Bean: Replace vanilla extract with vanilla bean paste for deeper aroma.
- Maple Sweetened: Use 3 tablespoons maple syrup instead of granulated sugar; reduce milk slightly.
- Dairy-Free: Use coconut oil or vegan butter and non-dairy milk. Texture stays soft and rich.
- Mixed Berry: Swap half the blueberries for raspberries or blackberries. Keep total berries to about 1 cup.
- Cinnamon Streusel: Sprinkle a quick mix of almond flour, coconut sugar, cinnamon, and cold butter over the top before baking.
FAQ
Can I use almond meal instead of almond flour?
Almond meal is coarser and includes the skins, which can make the scones denser and slightly gritty.
For the best texture, use finely ground blanched almond flour. If almond meal is all you have, sift it and expect a heartier crumb.
Do I have to add tapioca starch?
No. The scones work with 100% almond flour, but a little tapioca or arrowroot adds lightness and helps them hold their shape.
If you skip it, the scones will be slightly more tender and delicate.
Can I make these without eggs?
Yes, but the texture will change. Use two flax eggs (2 tablespoons ground flaxseed + 5 tablespoons water, rested 5–10 minutes). The scones will be a bit more crumbly, so chill the dough before cutting.
Why did my scones spread?
Too much liquid or warm fat can cause spreading.
Measure carefully, use cold butter, and chill the shaped wedges for 10 minutes before baking. Also verify your oven is fully preheated.
How do I keep the blueberries from bursting?
You can’t prevent every burst, but using firm, fresh blueberries or frozen ones tossed in a little flour helps. Gently fold them in and avoid overmixing.
Can I reduce the sugar?
Absolutely.
Cut the sweetener to 2 tablespoons for a lightly sweet scone, and rely on a glaze if you want extra sweetness. The structure won’t suffer with almond flour.
What’s the best way to reheat?
Warm scones in a 300°F oven for 6–8 minutes. This refreshes the edges and keeps the centers tender.
Avoid the microwave if you can, which can make them soft and spongy.
In Conclusion
Almond flour blueberry scones bring bakery comfort to your kitchen with minimal effort and ingredients you probably have on hand. They’re tender, flavorful, and easy to customize, whether you love lemon zest, a light glaze, or a nutty crunch on top. Make a batch for brunch, stash a few in the freezer, and enjoy a cozy, gluten-free treat any day of the week.
With this simple method, perfect scones are well within reach.
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