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Almond Flour Blueberry Scones - Tender, Gluten-Free, and Bursting With Berries

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 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.

Method
 

  1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. This prevents sticking and helps the scones brown evenly.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Bake: Bake 18–24 minutes, until golden on the edges and the centers feel set. The tops should spring back lightly when touched.
  10. 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.