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Blueberry Almond Flour Scones (Paleo)

Perfectly moist, fluffy and crispy Blueberry Almond Flour Scones that are dairy-free, refined sugar-free, and paleo for a healthier treat!

Prep Time
10 mins
Cook Time
10 mins
Total Time
32 mins
Servings: 8 Scones
Calories: 298 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 2 eggs*
  • ⅓ cup avocado oil**
  • ¾ cup pure maple syrup
  • 1 tsp pure vanilla extract
  • 1 tsp almond extract optional
  • 5 cups almond flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • ½ tsp sea salt
  • 1 cup frozen or fresh blueberries

Instructions

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  1. Preheat the oven to 375 degrees F and line a large baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. Form the dough into a round disc shape.
  5. Use a knife to cut it into 8 equal sized triangles.
  6. Space the triangles out over the baking sheet.
  7. 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. 
  8. Store any leftover scones in an airtight container in the refrigerator for up to 10 days.

Notes

  • *For a vegan option, use 2 flax eggs instead of regular eggs. Mix 2 tablespoons of ground flax seed in a bowl with 6 tablespoons of water and allow it to sit for 10 minutes, stirring occasionally, until it reaches the consistency of beaten eggs.
  • **You can also use melted coconut oil or melted butter

Nutrition Information

Serving 1scone (of 8) Calories 298kcal (15%) Carbohydrates 28g (9%) Protein 6g (12%) Fat 20g (31%) Fiber 2g (8%) Sugar 3g (6%)

Nutrition Facts

Serving: 8Scones

Amount Per Serving

Calories 298

% 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.