Problems Solved! Light, Tender ALMOND FLOUR SCONES 𑗅 Easy Gluten-Free Recipe

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while maintaining moisture.

honey

🥗Healthier: maple syrup

💰Cheaper: sugar

Maple syrup offers a vegan alternative with similar sweetness.

dried fruit

🥗Healthier: fresh fruit

💰Cheaper: none

Fresh fruit adds moisture and flavor without added sugar.

almond flour

🥗Healthier: coconut flour

💰Cheaper: all-purpose flour

Coconut flour is lower in carbs, but may require recipe adjustments.

Start by measuring 2 cups of blanched almond flour, fluffing it up before scooping and leveling it off.

Add 1/3 cup of sugar to the almond flour. You can use a sugar-free substitute if desired.

Add 1 tablespoon of cornstarch to the mixture to help absorb oil and make the scones fluffier.

Add 1 tablespoon of baking powder and 1/4 teaspoon of salt, then whisk everything together using a pastry blender.

Cut in 4 tablespoons of cold chopped butter until the mixture looks sandy and pebbly.

Fold in 1 cup of blueberries gently to avoid smashing them.

In a separate bowl, whisk together 1 egg, 1 teaspoon of vanilla extract, and 1/4 cup of sour cream or yogurt.

Pour the wet ingredients into the dry ingredients and stir until just combined, ensuring no dry ingredients remain.

Cover the dough with plastic wrap and refrigerate for 30 minutes to firm it up.

Preheat the oven to 425°F (218°C) while the dough chills.

Line a baking sheet with parchment paper and spray it with non-stick cooking spray.

Shape the chilled dough into a thick disc about 6 to 7 inches in diameter and 1 to 1.5 inches thick.

Cut the disc into six wedges and space them about 2 inches apart on the baking sheet.

Brush the tops with heavy cream and sprinkle coarse sugar on top for a crunchy texture.

Bake in the preheated oven for 20 to 25 minutes until golden brown and firm to the touch, noting that almond flour recipes may take longer to bake.

Optionally, make a glaze by mixing powdered sugar with a little milk until drizzling consistency is reached, and drizzle over cooled scones.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens