Almond Blueberry Scones
Your favorite quick treat made gluten free
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!