Gluten-free almond flour scones
We’re giving gluten-free almond flour a try with this recipe. Quite a lot of you have heard of our adventures with gluten-free biscuits way back about 12 years ago. They came out like hockey pucks and were totally inedible. That pretty much put the kibosh on us making anything GF for the next 13 years. Well, we’re trying again. According to guests, these were successful! Yay, team!
Give them a try at your house.
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Servings |
scones
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Ingredients
- 2.5 cups almond flour or meal
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup blueberries
- 2 tbsp butter
- 2 tsp lemon juice
- 2 eggs
- 4 tbsp maple syrup
- 1/2 tsp vanilla extract
Ingredients
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Instructions
- Preheat oven to 350. Line baking sheet with parchment paper.
- In a large mixing bowl beat butter, maple syrup, vanilla, lemon juice and eggs together.
- Add flour, salt, baking soda to wet ingredients. Mix until incorporated.
- Fold in blueberries. (Blueberries can make a mess. I find it easier to not use frozen blueberries for baking scones or muffins.)
- Turn mixture out onto floured surface. Shape dough into a ball, pat flat until about 3/4" high and circular. I cut the scones out with a round glass. You can also put the dough on the parchment and gently slice into 8 even segments after patting flat.
- Brush some milk on the top of the scones, sprinkle on one tablespoon of raw sugar (total). Bake at 350 for 15 minutes.
Recipe Notes
I made these last week and honestly? I do not like almond flour. If you do, these are great. We had some lovely comments about them being better than the ones at Whole Foods and these were free! (Well, yeah, you DO have to pay for the room...)
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