Description:
These scones use almond flour for a gluten-free treat that is tender and nutty, studded with juicy blueberries and finished with a light sugar crust.
Cooking Equipment Needed:
- Oven Mixing bowl Baking sheet Parchment paper
Ingredients:
- 2 cups almond flour
1/3 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup unsalted butter, cold and cubed
2 large eggs
1/2 teaspoon vanilla extract
1/2 cup blueberries
Cooking Time:
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Cooking Steps:
Prepare Dry Ingredients: In a large bowl, whisk together almond flour, sugar, baking powder, and salt.
Add Butter: Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Mix Wet Ingredients: In a small bowl, whisk together eggs and vanilla extract. Stir into the almond flour mixture until just combined.
Fold in Blueberries: Gently fold the blueberries into the batter, being careful not to crush them.
Shape and Cut: Turn the dough out onto a parchment-lined baking sheet and form into a round disk about 1 inch thick. Cut into 8 wedges and slightly separate them on the baking sheet.
Bake: Bake in a preheated 375～F (190～C) oven for about 20 minutes or until golden and firm to the touch.
Cool and Serve: Allow the scones to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
