Gluten-Free Blueberry Scones

Name: Gluten-Free Blueberry Scones
Prep time: 15 min
Total time: 15 min
Yield: 10 small scones
Ingredients: 2 large eggs; 3 tablespoons maple syrup; ¾ teaspoon lemon extract; ½ teaspoon vanilla extract; 3 cups 300 grams blanched almond flour; 1 tablespoon coconut flour; 1 tablespoon granulated sugar; ½ teaspoon baking soda; ½ teaspoon baking powder; ¼ teaspoon salt; ½ cup dried blueberries; ⅓ cup flaked almonds or 2-3 tablespoons coarse sugar

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Prep Time
15 mins
Total Time
15 mins
Servings
10 small scones
Course
Breakfast

Gluten-Free Blueberry Scones

Iris Warren

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These quick and easy gluten-free blueberry scones can be made with fresh or dried blueberries and are easily adaptable. They’re perfect for breakfast or an afternoon snack.

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Ingredients

Servings

2 large eggs room temperature
3 tablespoons maple syrup
¾ teaspoon lemon extract
½ teaspoon vanilla extract
3 cups 300 grams blanched almond flour
1 tablespoon coconut flour
1 tablespoon granulated sugar
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ cup dried blueberries
⅓ cup flaked almonds or 2-3 tablespoons coarse sugar optional

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Instructions

Preheat oven to 350 °F and line a baking sheet with a piece of parchment paper.
In a medium mixing bowl, stir together the eggs, maple syrup, lemon extract, and vanilla extract. Set aside.
In another medium mixing bowl, stir together the blanched almond flour, coconut flour, sugar, baking soda, baking powder and salt.
Stir the dry mixture into the wet until well combined but do not over mix.
Fold in the dried blueberries.
Form discs of dough approximately 2" wide and 1" high.
If using, place the flaked almonds on a small plate and roll the tops and sides of the discs in the almonds. Alternatively, sprinkle the tops of the scones with coarse sugar.
Place the scones 2" apart on the prepared baking sheet and bake for 15-17 minutes or until the outside of the scones are firm and lightly browned.
Let cool for 2 minutes on the baking sheet and then remove to a wire rack to cool completely.
Store in an airtight container for up to 2 days. They'll become a little moister the longer they sit.