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.