Your favorite quick treat made gluten and dairy free! These scones are the perfect weekday breakfast to go or weekend treat. These will be your favorite blueberry scones. They are easy to transport, delicious on their own, or paired with a hearty breakfast. It’s no wonder these are highly requested at my husband’s hunting camp each year.
Scones are one of those brunch treats that I never really thought was attainable in my kitchen. I didn’t know what went into making them so I just never looked. It wasn’t until my brother in law actually made his own at home with my sister that I even thought to try making our own scones at home too.
Well they turned out to be so much easier than I thought they would be to make on a Saturday morning. So I began creating my gluten-free version to better align with my family’s health goals.
It has been such a hit amongst family and friends alike and no one can really tell the difference between a scone made with almond flour and a scone made with all-purpose flour. So I challenge you to give these a try!
They are great served warm or at room temperature and are easily transported. These will become your favorite blueberry scones! These scones are the perfect weekday breakfast to go or weekend treat. So it has become one of the treats my husband will request that I make for his hunting trips. With the added benefit of protein and fiber, he knows we are fueling his body with the best nutrients. These scones make for the best start to a big day of hiking or playing in the snow or just being a mom. They give you plenty of energy to tackle whatever may come your way!
We are working to create more flavors of scones but this recipe is the perfect place to start.
Let me know what you think of this recipe in the comments!
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!
