Gluten-Free Blueberry Scones
These gluten-free scones have a light texture and a soft crumb. You can mix in other fresh fruit, dried fruit, or chocolate chips in place of the blueberries.
Serves: 8Hands-on: 10 minutesTotal: 40 minutesDifficulty: Easy
- 3 cups blanched almond flour
- ¾ cup arrowroot starch
- ½ tsp. baking soda
- ¼ tsp. salt
- ¼ cup granulated sugar
- ⅓ cup butter, chilled
- 1 large egg, lightly beaten
- ⅔ cup almond milk
- 1 tsp. vanilla extract
- ½ tsp. lemon juice
- 1 cup fresh or frozen blueberries (do not defrost if frozen)
- Preheat oven to 350°F. Line a 9" cake pan with parchment paper and grease with non-stick cooking spray.
- In a large bowl, whisk together almond flour, arrowroot starch, baking soda, salt, and coconut or regular sugar. Using a fork and knife or a pastry cutter, cut butter evenly into the flour mixture until it resembles small peas.
- In a small bowl mix together egg, almond milk, vanilla extract, and lemon juice.
- Mix wet ingredients with dry ingredients until thoroughly incorporated. Add blueberries and mix. Batter will be thick. Tip dough out onto the prepared baking sheet. Pat out to a circle (½" thick). Using a dough scraper or large knife, cut circle into 8 triangles. Separate triangles slightly.
- Bake for 25–30 minutes, until edges of the scone are golden-brown and a toothpick inserted in the middle comes out mostly clean with few crumbs.