Blueberry Almond Flour Scones (Paleo)
User Reviews
4.5
Blueberry Almond Flour Scones (Paleo)
Description
Blueberry Almond Flour Scones use a blend of almond flour, eggs, avocado oil, and maple syrup alongside vanilla and optional almond extracts to form a thick, sticky dough. The dough incorporates baking powder, baking soda, and sea salt for rising and balance. Fresh or frozen blueberries are gently folded in to distribute evenly without overmixing.
The dough is shaped into a round disc, sliced into eight triangles, and spaced on a parchment-lined baking sheet. Baking at 375°F allows the scones to brown gently, developing a crisp exterior while keeping a tender, crumbly interior. The almond flour base provides a nutty flavor and moist texture distinct from wheat flour scones.
For vegan substitution, flax eggs can replace regular eggs (made by mixing ground flax seed with water). Coconut oil or melted butter may be used instead of avocado oil for slight variations. These scones can be served for breakfast, snacks, or tea time.
Ingredients
- 2 egg
- ⅓ cup avocado oil
- ¾ cup pure maple syrup
- 1 tsp vanilla extract pure
- 1 tsp almond extract optional
- 5 cups almond flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- ½ tsp salt sea salt
- 1 cup blueberries frozen or fresh
Instructions
- Preheat the oven to 375 degrees F and line a large baking sheet with parchment paper.
- Whisk the eggs, avocado oil, pure maple syrup, and extracts together in a mixing bowl until well-combined. Stir in the almond flour, baking powder, baking soda, and sea salt until combined and a thick sticky dough forms.
- Carefully stir in the frozen blueberries until they are well distributed throughout the dough. Note that the dough is meant to be sticky, but it shouldn’t be so wet and sticky that you can’t easily form it into a disc or cut it. If the dough is too sticky, continue adding almond flour until you’re able to shape the dough. Depending on what brand of almond flour you use, this may require an additional ½ cup to 1 cup of almond flour.
- Form the dough into a round disc shape.
- Use a knife to cut it into 8 equal sized triangles.
- Space the triangles out over the baking sheet.
- Bake for 20 to 25 minutes, or until the scones are golden-brown. Allow the scones to cool for at least 15 minutes before serving. If you’d like, you can make a simple powdered sugar glaze and drizzle it over the scones.
- Store any leftover scones in an airtight container in the refrigerator for up to 10 days.
Notes
- For a vegan version, substitute 2 flax eggs made by mixing 2 tablespoons ground flaxseed with 6 tablespoons water, letting it thicken for 10 minutes.
- Melted coconut oil or melted butter can be used instead of avocado oil depending on preference.
- If dough is too sticky to shape, add additional almond flour gradually until manageable.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Scones
Amount Per Serving
Calories 298 kcal
% Daily Value*
| Serving | 1scone (of 8) | |
| Calories | 298kcal | 15% |
| Carbohydrates | 28g | 9% |
| Protein | 6g | 12% |
| Fat | 20g | 31% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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