These almond flour scones make a perfect paleo treat you can enjoy for breakfast, a snack, or with a cup of coffee. This recipe is easy to make, and one bite of the soft scone with juicy, sweet blueberries will win anyone’s heart.
I love scones and when I went grain-free a few years back, I had to find an alternative for my usual Starbucks treat.
I finally created a recipe with an almond flour dough that could easily be shaped without falling apart and yields delicious paleo scones.
Almond Flour Scone Ingredients
Here’s everything you need to make this Almond Flour Blueberry Scone recipe:
- almond flour: the main grain-free flour that gives these scones their soft centers. Make sure to use almond flour and not almond meal, which is coarser.
- coconut flour: a highly absorbent grain-free flour. You only need 3 tablespoons and required for this recipe.
- honey: for a little natural sweetness.
- egg: this isn’t a typical scone ingredient, but they are essential when you’re working with grain-free flours.
- almond milk: or any unsweetened non-dairy or dairy milk.
- coconut oil: ghee and butter will also work!
- lemon zest: brings out the blueberry flavor.
- baking soda: a leavening agent that helps give these grain-free scones a little ‘fluff’.
- sea salt: brings out the flavors of the other ingredients.
- blueberries: you can use fresh or frozen blueberries, just make sure to thaw the frozen ones before folding them into the batter.
While these scones are made with honey, they are a paleo breakfast option that still tastes yummy and packs less than 170 calories per scone.
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How to Make Almond Flour Blueberry Scones
Grain-free scones take no more work than regular scones. Here’s how to make them:
Preheat the oven to 350F and line a large baking sheet with parchment paper.
- Sift the flours
Sift the almond and coconut flour together in a stand mixer or large bowl.
- Make the dough
Add the honey, egg, 3 tablespoons almond milk, lemon zest, baking soda, and salt. Using the mixer attachment, mix until a loose dough forms, then gently fold in the blueberries.
*If making this in a large bowl, use a large spoon to do the mixing.
- Shape the scones
Using a biscuit cutter, fill it with ½ to ¾-inch of dough. Press it down with your hands to form the scone and lift the cutter, so the dough releases. Repeat with remaining dough.
*The dough is a little sticky, so I found the easiest way to shape the scones was with a biscuit cutter.
Brush the tops of the scones with the remaining milk. Bake for 18 to 20 minutes or until golden brown. Allow the scones to cool before eating.
You can also watch the process to make these grain-free scones in the video below:
Almond Flour Scone Texture
Almond flour scones should have crisp exteriors that break into soft, moist centers. Although just as flavorful, unlike traditional scones, these are not light and crumbly.
Are Almond Flour Scones Low Carb or Keto?
These almond flour scones have 15g of carbohydrates per serving, and while they are lower in carbs than regular scones, they don’t classify as a low-carb or keto option.
Can You Substitute Almond Flour for All-Purpose Flour in Scones?
This scone recipe uses a combination of almond and coconut flour, but it’s not as simple as swapping the almond flour for equal parts regular flour.
Almond flour has a unique texture, and coconut flour is more absorbent than traditional flours. If you exchange one for another which would likely yield less than favorable results.
If you need a regular scone recipe, you can make these Classic Scones and fold blueberries into the dough.
Can you Freeze Almond Flour Blueberry Scones?
This is a freezer-friendly scone recipe. Just prepare the scone dough according to recipe directions, leave unbaked and freeze them on a parchment-lined baking sheet.
Once frozen, transfer the scones to a large zip bag and freeze for up to 3 months. To bake, remove the desired amount of scones from the freezer and add 2-3 minutes to the original baking time.
More Almond Flour Scone Flavors
While this is a blueberry scone, it makes a great base recipe for other delicious scone variations. Feel free to swap the berries for another mix-in, such as currants, dried fruit, chocolate chips, or berries.
- ⅓ cup dried currants
- ½ raspberries
- ⅓ cup dried cranberries + 1 teaspoon orange zest
- ¼ cup dried cherries + ¼ cup chocolate chips
- ¼ chopped pecans + ¼ cup shredded coconut
- ⅓ cup chocolate chips
Almond Flour Blueberry Scones
- 1 ¾ cups blanched almond flour, sifted
- 3 tablespoons coconut flour, sifted
- ¼ cup honey
- 1 egg
- ¼ cup almond milk, or any milk, divided
- 3 tablespoons coconut oil or butter, melted
- 1 teaspoon lemon zest
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ½ cup blueberries
- Preheat the oven to 350F and line a large baking sheet with parchment paper.
- In the bowl of a stand mixer, sift the almond and coconut flours. Add the honey, egg, 3 tablespoons almond milk, butter, lemon zest, baking soda, and salt to the flours. Using the mixer attachment, mix until a loose dough forms and gently fold in the blueberries.
- Using a biscuit cutter, fill it with ½ to ¾-inch of dough. Press it down with your hands to form the scone and lift the cutter, so the dough releases. Repeat with remaining dough.
- Brush scones with the remaining tablespoon of almond milk.
- Bake for 18-20 minutes until golden brown. Allow them to cool down prior to eating.
- Store leftovers in an airtight container for up to 2 days.