Almond Flour Scones
Almond flour scones are perfect for a quick breakfast or snack. They’re made with almond flour, blueberries, and chocolate chips. They’re ready in 30 minutes!
Today’s post comes from Jaime of Zest & Zeal. This is the second time I’ve been able to share with you a recipe from this fantastic blog!
Jaime first shared this popular recipe for Paleo Turkey Roll-Ups with Avocado Dressing (a great kid-friendly lunch idea). Today she is sharing with you a blueberry and chocolate chip almond flour scone recipe.
I am not much of a fan of baked goods or desserts. I would much rather have something salty or savory for breakfast, as a snack, or for an after-dinner treat.
For a while, I was baking gluten-free muffins to pack for my son’s morning snack at school and for the occasional breakfast option on a busy morning.
I decided we needed some variety and wanted to try something different that would also be easy to pack.
In college, I worked as a baker in a natural foods grocery store, and every morning at 5:00 am I would have to make two batches of scones – both regular scones and a vegan variety.
However, since going gluten-free I hadn’t experimented with a gluten-free scone and I thought it was time—I needed to get out of my muffin rut.
I like baked goods that you can personalize and make your own based on your preferences by adding your favorite fruits, nuts, and/or spices.
I decided to use one of my favorite frozen fruits, the wild blueberry, and my husband’s favorite baked good addition, Enjoy Life chocolate chips.
Tools for this recipe
Almond Flour Scones Ingredients
You only need a few common ingredients to make this yummy recipe.
- some almond flour
- baking soda
- Enjoy Life mini chocolate chips
- a few eggs
- raw honey
- frozen wild blueberries
How to Make Almond Flour Scones
Preheat oven to 350 degrees F.
In a small bowl, whisk together eggs, raw honey, and melted butter.
Combine the dry and wet ingredients.
Fold the frozen wild blueberries into the dough until evenly distributed and form the dough into a ball.
Cut the dough into 6-8 triangular slices.
Bake at 350 degrees F for 15 minutes or until golden brown.
What kind of blueberries?
When choosing a frozen blueberry, I prefer the wild blueberry. Wild blueberries are not only bursting with flavor but they also pack a powerful punch when it comes to nutrition.
These berries have a good balance between sweet and tart, and an intense blueberry flavor. Wild blueberries are uncultivated lowbush berries that grow in the fields and barriers in Maine, eastern Canada, and Quebec.
They also have quite a history as they have been around for 10,000 years. If you have never tried them, you can typically find them in the frozen section of your local grocery store.
I hope you enjoy this comforting and simple recipe.
How to store almond flour scones
Store almond flour scones in an airtight container at room temperature for up to 3 days or up to 5 days in the refrigerator. Can be frozen for up to 3 months.
More Gluten Free Breakfast Recipes
Almond Flour Scones Recipe
- 2 cups almond flour
- ¾ teaspoon baking soda
- ½ teaspoon Himalayan salt
- ¼ cup Enjoy Life mini chocolate chips
- 2 eggs
- 3-4 Tablespoons of raw honey (use 4 if you want a bit more sweetness)
- 5 tablespoons melted butter
- ½ cup frozen wild blueberries
- Preheat oven to 350 degrees F.
- In a medium bowl, mix together dry ingredients, including mini chocolate chips. Stir until chocolate chips are evenly distributed.
- In a small bowl, whisk together eggs, raw honey, and melted butter.
- Combine the dry and wet ingredients.
- Fold the frozen wild blueberries into the dough until evenly distributed and form the dough into a ball.
- Place the dough mixture on a baking sheet lined with parchment paper. Form into a circle, similar to a pizza, that is 1/2-inch in thickness.
- Cut the dough into 6-8 triangular slices.
- Bake at 350 degrees F for 15 minutes or until golden brown.
Amount Per Serving: Calories: 307Total Fat: 24gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 66mgSodium: 291mgCarbohydrates: 20gFiber: 4gSugar: 13gProtein: 8g
Zest & Zeal is a healthy living lifestyle blog run by two sisters who are a nutritionist and a teacher – and both new moms! They share their zest and zeal for healthy, thoughtful living…served with a side of fun! Jaime received her Bachelor of Science degree in nutrition/dietetics and Masters degrees in Business Administration. She has been counseling clients in a variety of settings for over ten years.DISCLOSURE: Not intended for the treatment or prevention of disease, nor as a substitute for medical treatment, nor as an alternative to medical advice. Use of recommendations is at the choice and risk of the reader. Ditch the Wheat is a participant in the Amazon Services LLC Associates Program. As an Amazon Associate I earn from qualifying purchases. I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. I only endorse products that I believe in.
Carol Lovett is the founder of Ditch the Wheat and a Globe and Mail bestselling author of the cookbook, Ditch the Wheat. She has been eating gluten free since 2010. She loves all things food, natural living, and spiritual. She’s also a reiki master and crystal healer.