Almond Flour Blueberry Scones with Vanilla Glaze Recipe

Introduction

These almond flour scones are a delightful low-carb treat bursting with fresh blueberries and a light glaze. They are tender, flavorful, and perfect for breakfast or an afternoon snack.

Ingredients

• 1 cup Wholesome Yum Blanched Almond Flour
• 1/4 cup Wholesome Yum Coconut Flour
• 3 tbsp Besti Monk Fruit Allulose Blend
• 1/2 tsp Baking powder
• 1/4 tsp Sea salt
• 1/4 cup Unsweetened almond milk
• 2 tbsp Coconut oil (or unsalted butter, melted)
• 1 large Egg
• 1 tsp Vanilla extract
• 1/2 cup Blueberries
• 1 tbsp Coconut oil (melted, for glaze)
• 2 tsp Besti Powdered Monk Fruit Allulose Blend (for glaze)
• 2 tbsp Blueberries (for glaze)

Instructions

1. Step 1: Preheat the oven to 350 degrees F (177 degrees C) and line a small baking sheet with parchment paper.
2. Step 2: In a medium bowl, whisk together the almond flour, coconut flour, monk fruit sweetener, sea salt, and baking powder to break up any lumps.
3. Step 3: In a small bowl, combine the melted coconut oil, almond milk, vanilla extract, and egg, whisking until smooth.
4. Step 4: Fold the wet ingredients into the dry mixture until a pliable dough forms. If the dough is dry, add almond milk one teaspoon at a time. Gently fold in the blueberries.
5. Step 5: Transfer the dough onto the prepared baking sheet and shape it into a disc about 1 inch thick. Cut the disc into 8 wedges and space them about 1 inch apart.
6. Step 6: Bake for 18-22 minutes or until the scones turn golden. Let them cool completely on the pan.
7. Step 7: While cooling, prepare the glaze by blending the melted coconut oil, powdered monk fruit sweetener, and blueberries. Strain the puree through a fine mesh sieve to remove skins. Drizzle the glaze over cooled scones before serving.

Tips & Variations

• For a buttery flavor, substitute melted coconut oil with unsalted butter.
• Add a pinch of cinnamon or lemon zest to the dough for an extra flavor boost.
• Use fresh or frozen blueberries; just thaw and drain frozen berries before folding in.
• The glaze can be skipped or substituted with a dusting of powdered sweetener if preferred.

Storage

Store scones in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently in a toaster oven or microwave before serving. The glaze is best added fresh but leftovers can be stored separately in the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of almond flour?

This recipe is designed for almond and coconut flour to keep it low-carb and gluten-free. Using regular flour will change the texture and baking time significantly.

How do I prevent the scones from drying out?

Be sure to measure your flours accurately and avoid overbaking. Also, adding the glaze helps keep them moist and adds flavor.

Almond Flour Blueberry Scones with Vanilla Glaze Recipe

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★★★★★

4.5 from 54 reviews

• Author: Mariam
• Total Time: 30 minutes
• Yield: 8 scones 1x
• Diet: Gluten Free

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Description

Delicious and tender Almond Flour Scones made with a blend of almond and coconut flour, sweetened naturally with monk fruit, and studded with fresh blueberries. These gluten-free scones are easy to prepare and feature a light blueberry glaze for a perfect finishing touch.

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Ingredients

Scale 1x2x3x

Scones

• 1 cup Wholesome Yum Blanched Almond Flour
• 1/4 cup Wholesome Yum Coconut Flour
• 3 tbsp Besti Monk Fruit Allulose Blend
• 1/2 tsp Baking powder
• 1/4 tsp Sea salt
• 1/4 cup Unsweetened almond milk
• 2 tbsp Coconut oil (or unsalted butter; melted)
• 1 large Egg
• 1 tsp Vanilla extract
• 1/2 cup Blueberries

Glaze

• 1 tbsp Coconut oil (melted)
• 2 tsp Besti Powdered Monk Fruit Allulose Blend
• 2 tbsp Blueberries

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Instructions

1. Preheat Oven: Preheat the oven to 350 degrees F (177 degrees C). Line a small baking sheet with parchment paper to prevent sticking and ensure even baking.
2. Mix Dry Ingredients: In a medium bowl, combine the almond flour, coconut flour, monk fruit sweetener, sea salt, and baking powder. Whisk well to break up any lumps and ensure an even mixture.
3. Combine Wet Ingredients: In a small bowl, whisk together the melted coconut oil, unsweetened almond milk, vanilla extract, and egg until fully blended.
4. Form Dough: Fold the wet mixture into the dry ingredients, mixing gently until a pliable dough forms. Ensure the dough is not crumbly or stiff; if too dry, add almond milk a teaspoon at a time to adjust. Gently fold in the blueberries to distribute evenly.
5. Shape and Cut: Transfer the dough onto the lined baking sheet and form it into a round disc about 1 inch (2.5 cm) thick. Using a knife, cut the disc into 8 wedge-shaped pieces, like a pie or pizza. Space the wedges about 1 inch apart on the baking sheet.
6. Bake: Bake in the preheated oven for 18-22 minutes or until the scones turn golden brown around the edges. Remove from oven and allow to cool completely on the baking sheet.
7. Prepare Glaze: While the scones cool, prepare the glaze by blending the blueberries, melted coconut oil, and powdered monk fruit sweetener until smooth. Pour the mixture through a fine mesh sieve to strain out blueberry skins for a smooth glaze.
8. Glaze and Serve: Once the scones have fully cooled, drizzle or pour the prepared blueberry glaze over them for added sweetness and flavor. Serve and enjoy!

Notes

• You can substitute coconut oil with unsalted butter if preferred.
• If dough feels too dry, add almond milk a teaspoon at a time to achieve the right consistency.
• Make sure to let the scones cool completely before applying the glaze to avoid melting.
• Use fresh or frozen blueberries; if using frozen, thaw and drain excess liquid before adding.
• Store leftover scones in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: almond flour scones, gluten free scones, blueberry scones, low carb breakfast, keto scones, healthy gluten free baking