Almond Flour Blueberry Scones Recipes

BLUEBERRY ALMOND FLOUR SCONES

Steps:

• Preheat the oven to 350 degrees.
• In a medium bowl whisk together the dry ingredients.
• In a separate bowl mix the eggs, maple syrup or honey, and vanilla together. Add this mixture into the dry ingredients. Next, fold in the Nature's Eats Dried Blueberries using a spatula and mix ingredients to form a dough. Blend carefully to not crush the blueberries if you are using fresh blueberries.
• Form dough into one thick disk then cut into 8 pie-shaped pieces.
• Place each scone onto a parchment lined baking sheet. Bake for 15 minutes or until edges are lightly browned. Cool for 5 minutes before serving.
• Store scones in an airtight container in the refrigerator for up to 7 days.

BLUEBERRY ALMOND SCONES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line two baking sheets with parchment paper.
• Place 2 tablespoons blueberries in a microwaveable bowl; heat in the microwave until very soft, about 20 seconds. Stir in the preserves and pomegranate juice; set aside.
• Cream together the butter and sugar in a small bowl using an electric hand mixer. Beat in the egg. Add the milk, almond extract, lemon zest, lemon juice, and the blueberry mixture, continuing to beat until combined.
• Sift together the flour, baking powder, baking soda, and salt in a bowl. Gradually add the flour mixture to the blueberry mixture, continually beating until you have a soft dough. Fold the almonds and 1 cup blueberries into the dough. Drop dough by rounded teaspoonfuls onto lined baking sheets.
• Bake until golden brown, about 15 minutes.

ALMOND FLOUR KETO BLUEBERRY SCONES RECIPE

Steps:

• Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper.
• In a medium bowl, combine almond flour, coconut flour, erythritol, sea salt, and baking powder.
• In a small bowl, whisk together coconut oil, almond milk, vanilla extract, and egg. Fold the wet mixture into the dry until a dough forms. (The dough should be pliable but not crumbly or stiff; add a little more almond milk, a teaspoon at a time, if it's dry.) Fold the blueberries into the dough.
• Place the dough onto the lined pan and form a disk shape, about 1in (2.5 cm) thick. Cut into 8 wedges (like a pie or pizza). Move the pieces about 1 in (2.5 cm) apart. Bake for about 18-22 minutes, until golden.
• Meanwhile, prepare the glaze. Puree the glaze ingredients in a blender. Pour through a fine mesh sieve to catch (and discard) the blueberry skins. When the scones are done baking, drizzle the glaze over them and spread evenly. Cool completely (scones and glaze will firm up as they cool).

BLUEBERRY ALMOND DROP SCONES

Steps:

• Preheat the oven to 375 degrees F and line 2 half sheet pans with parchment paper.
• In a large bowl, whisk together the flour, sugar, almond flour, baking powder, salt and citrus zest until well combined.
• Use the large holes of a box grater to grate the frozen butter into the flour. Use a rubber spatula to toss the butter evenly into the flour, breaking up any large bits. Add the berries and slivered almonds and toss into the flour.
• Whisk together the cream, egg and vanilla in a small bowl, then pour into the flour-butter mixture. Stir and flatten the dough over itself until evenly moistened; some dry spots may remain -- that's OK. The dough will have the consistency of sticky cookie dough.
• Use a scoop or measuring cup to portion out 6 mounded 1/4-cup portions of the dough onto each prepared sheet pan. Flatten the mounds ever so slightly.
• For finishing: Whisk the egg with 1 tablespoon water and brush onto the scones with a pastry brush. Sprinkle the scones with the finishing sugar.
• Bake until deep golden and slightly springy when touched, 28 to 30 minutes. Rotate the pans back to front and top to bottom halfway during baking. Let cool on the sheet pans until warm then transfer to a serving tray. The scones are best served warm or the day they are baked.

ALMOND FLOUR BLUEBERRY SCONES

Steps:

• Preheat oven to 350°. In a large bowl, whisk the coconut oil (make sure it's cooled to room temperature), maple syrup, egg, and vanilla together.
• To that same bowl, add the almond flour, baking powder and salt and gently fold together with a rubber spatula; last, fold in the blueberries. The dough will be crumbly at first but it will come together!
• Use your hands to gather the dough into a giant ball, then place it on a silpat mat (or parchment paper). Again, use your hands to flatten the ball out into a 7" disc that's about 3/4" thick. Use a knife to cut the disc into 6 scones, separating them slightly.
• Transfer the silpat mat/parchment paper to a baking sheet. Optional step: brush the unbaked scones with 1 tbsp melted butter, then sprinkle with a little cane sugar (skip this step if you want to keep these low sugar). Place the scones in the oven and bake them for 18-22 minutes.
• Remove them from the oven, then wait 5 minutes before carefully removing them and transferring them to a cooling rack. Wait at least 30 minutes before adding the glaze (otherwise, the glaze will melt right off if the scones are too warm). For the glaze: whisk all ingredients together until smooth, then drizzle the glaze overtop of the scones. Enjoy!