Description
These Almond Flour Scones are light, tender, buttery, and bursting with juicy berries. Naturally gluten-free and easy to make, they’re perfect for breakfast, brunch, afternoon tea, or a cozy snack with coffee.
Ingredients
2 cups almond flour
2 tablespoons coconut flour
2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons granulated sweetener or sugar
2 large eggs
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
1/2 cup blueberries
1/4 cup raspberries
Optional Topping:
1 egg yolk, beaten
1 tablespoon coarse sugar
Extra berries for garnish
Instructions
1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl whisk together almond flour, coconut flour, baking powder, salt, and sweetener.
3. Add eggs, melted butter, and vanilla extract. Stir until a soft dough forms.
4. Gently fold in blueberries and raspberries.
5. Transfer dough onto prepared baking sheet and shape into a round disk about 1 inch thick.
6. Cut dough into 8 wedges and slightly separate each wedge.
7. Brush tops with beaten egg yolk and sprinkle with coarse sugar if desired.
8. Bake for 20 to 24 minutes or until golden brown.
9. Allow scones to cool on the baking sheet for 10 minutes.
10. Serve warm or at room temperature.
Notes
Use finely ground almond flour for the best texture.
Frozen berries can be used without thawing.
Do not overmix the dough to keep the scones tender.
Store leftovers in an airtight container.
Perfect served with coffee, tea, butter, or fresh fruit.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 210
- Sugar: 3g
- Sodium: 135mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 55mg