A comforting weekend breakfast treat, these blueberry scones are nutrient-dense and gentle on your blood sugar levels, thanks to stabilizing almond flour. They are also gluten-free and dairy-free, and can easily be made vegan. While traditional scones are made with sugar and white flour, these little beauties provide healthy fats and protein.
They are also full of antioxidant-rich blueberries. Also full of nutrients, blueberries may reduce DNA Damage, which can help protect against premature signs of aging and cancer.
A few recipe notes:
Coconut sugar can be added optionally. It makes a more traditional tasting scone, but if the berries are sweet and flavorful, they also taste great unsweetened.
Coconut oil adds healthy fat and ensures a tender crumb. You could also use grass-fed unsalted butter instead.
Millet flour gives body to the almond flour/meal. You could substitute in rice flour, or even a Gluten-Free Flour mix.
Parchment paper will make life so much easier when working with the dough. I highly advise it!
These scones can be eaten warm right away, or stored in an airtight container in the refrigerator for up to two days.
Blueberry Almond Scones
2 c. almond flour or meal
1/2 c. millet flour, rice flour or Gluten-free flour blend
2 T. coconut sugar (optional)
1 t. baking powder
1/2 t. cinnamon
1/4 t. salt
2 T. coconut oil or grass-fed unsalted butter, melted
2 T. flax seed meal dissolved in 1/3 c. water or 2 eggs
1 t. vanilla extract
1 c. blueberries
Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
In a bowl, mix together all of the dry ingredients. In another smaller bowl, combine the oil, flax seed or eggs and vanilla. Stir the wet ingredients into the dry. Gently fold the blueberries into the dough.
Lay another square of parchment on the counter. Turn the dough out and flatten it into a disk, about 1″ thick. Use a sharp knife to cut the disk into 3 wedges, creating 6 scones. Place the scones on the baking sheet and bake for 15-20 minutes.