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

Serves: 8

Ingredients

  • 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)

Directions

  • 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.

Recipe Information

Serves: 8

Ingredients

  • 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)

Directions

  • 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories390
Total Fat29g
Saturated Fat7g
Cholesterol45mg
Sodium240mg
Total Carbohydrate27g
Dietary Fiber5g
Sugars9g
Protein10g