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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- Combine Wet Ingredients: In a small bowl, whisk together the melted coconut oil, unsweetened almond milk, vanilla extract, and egg until fully blended.
- 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.
- 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.
- 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.
- 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.
- 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
