This are my Favorite Almond Flour Scones and it is this recipe that I believe ignited my love for almond flour in baking. This month I want to highlight four of my favorite recipes that I have already shared with you but that I believe deserve another mention because they are just so dang good!
These scones were the first recipe I tried with almond flour and I learned just how fun and easy almond flour can be to work with in the kitchen. This opened my eyes to all the options there are for baking with alternative flour. I have enjoyed playing with flavor combinations too
My original and “go-to” recipe is your standard blueberry scone. When I want to feel more adventurous? Orange-Cranberry. A little more sweet? Chocolate with peanut butter. I have tried lavender, lemon poppy seed, blackberry, and raspberry scones. They are all so great with this base and then just changing up the add ins, opens up so many doors!
These scones are truly a favorite amongst my family and friends. When I say they are my favorite almond flour scones, I truly mean it. Enjoy these treats anytime of day, on the go, or at home with a cup of coffee.
Almond Blueberry Scones
Ingredients
Scones
- 2 cups Almond Flour plus more for rolling out dough
- ½ cup Ground Flaxseed
- ¼ cup Vanilla Protein Powder or more flaxseed
- ½ tsp Baking Soda
- ¼ tsp Salt
- 2 tbsp butter cold! right outta the fridge
- 2 eggs
- 2 tbsp Almond Milk
- 1 tsp Almond Extract
- 1 tbsp Truvia or your sweetener of choice
- ⅓ cup Dried Blueberries
Topping
- 1 tbsp Butter
- 1 tbsp Truvia or your granular sweetener of choice
Icing
- ½ cup Powdered Truvia or your powdered sweetener of choice
- ½ tsp Almond Extract
- 1-2 tbsp Almond Milk to thin out icing
Instructions
- In a food processor, mix the almond flour, flaxseed, protein powder, baking soda and salt.
- Add the cold butter and pulse until the butter is throughout the flour mixture.
- If you don't have a food processor, then use a pastry cutter or two knives to cut the butter into the flour mixture
- On top of the butter-flour mixture, add the eggs, almond milk, almond extract, and sweetener. Mix until well combined – the dough should be thick.
- Using a spatula, fold in the dried blueberries and chill dough in the fridge for 15 minutes
- Preheat oven to 350° and line a cookie sheet with parchment paper sprayed with nonstick spray.
- Melt butter for topping the scones and set aside.
- Prep your counter surface with sprinkled almond flour.
- Once dough is chilled, gather it together into a ball on a prepped counter surface. Shape it into a square about 1-in thick.
- Cut dough in half twice to form four small squares. Then cut each of those squares in half to form eight total small triangles
- Brush melted butter over top of all the scones and sprinkle with Truvia
- Using a spatula, transfer each scone onto your prepared cookie sheet
- Bake for 16-18min until scones are slightly golden brown on the edges.
- While baking, mix together icing ingredients. Add almond milk until you reach the desired consistency. You want it to be drizzled over each scone.
- Once scones are done, remove from oven and let cool 10 minutes before icing.
- Drizzle icing over each scone. Enjoy!
