Almond Flour Blueberry Scones with Vanilla and Coconut Glaze Recipe

Introduction

These almond flour scones are a delightful low-carb treat, packed with juicy blueberries and lightly sweetened with monk fruit. Perfect for breakfast or an afternoon snack, they offer a tender crumb and a luscious blueberry glaze for a delicious finish.

Ingredients

• 1 cup Wholesome Yum Blanched Almond Flour
• 1/4 cup Wholesome Yum Coconut Flour
• 3 tbsp Besti Monk Fruit Allulose Blend
• 1/2 tsp Baking powder
• 1/4 tsp Sea salt
• 1/4 cup Unsweetened almond milk
• 2 tbsp Coconut oil (or unsalted butter; melted)
• 1 large Egg
• 1 tsp Vanilla extract
• 1/2 cup Blueberries
• 1 tbsp Coconut oil (melted, for glaze)
• 2 tsp Besti Powdered Monk Fruit Allulose Blend (for glaze)
• 2 tbsp Blueberries (for glaze)

Instructions

1. Step 1: Preheat the oven to 350 degrees F (177 degrees C) and line a small baking sheet with parchment paper.
2. Step 2: In a medium bowl, whisk together the almond flour, coconut flour, monk fruit sweetener, sea salt, and baking powder to break up any lumps.
3. Step 3: In a separate small bowl, whisk the melted coconut oil, almond milk, vanilla extract, and egg until combined.
4. Step 4: Fold the wet ingredients into the dry ingredients until a pliable dough forms. If the dough feels dry, add almond milk one teaspoon at a time. Gently fold in the blueberries.
5. Step 5: Transfer the dough onto the prepared baking sheet and shape it into a disc approximately 1 inch (2.5 cm) thick. Cut the disc into 8 wedges, spacing them about 1 inch apart.
6. Step 6: Bake the scones for 18-22 minutes, or until they turn golden brown. Allow them to cool completely on the pan.
7. Step 7: To make the glaze, puree the melted coconut oil, powdered monk fruit sweetener, and blueberries in a blender. Strain the mixture through a fine mesh sieve to remove blueberry skins. Drizzle the glaze over the cooled scones before serving.

Tips & Variations

• Use fresh or frozen blueberries; if frozen, toss them lightly in almond flour before folding in to prevent staining the dough.
• Substitute coconut oil with unsalted butter for a richer flavor.
• Add a pinch of cinnamon or lemon zest to the dough for extra depth.
• For a dairy-free option, ensure all ingredients like butter substitute and milk are plant-based.

Storage

Store the scones in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat gently in a toaster oven or microwave for a few seconds to restore freshness. The glaze is best applied just before serving to maintain its texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of almond flour?

Regular flour will change the texture and carb content significantly. Almond flour gives these scones their tender crumb and low-carb profile, so substituting it will alter the final result.

Can I make these scones ahead of time?

Yes, you can prepare the dough in advance and refrigerate it for up to 24 hours before baking. Bake fresh when ready for the best texture and flavor.

Almond Flour Blueberry Scones with Vanilla and Coconut Glaze Recipe

Pin Recipe

Print Recipe

★★★★★

4.8 from 112 reviews

These Almond Flour Scones are a delightful low-carb treat perfect for breakfast or a snack. Made with almond and coconut flours, naturally sweetened with monk fruit, and studded with fresh blueberries, they offer a moist, tender crumb with a subtly sweet blueberry glaze. Baked to golden perfection, these scones are both gluten-free and dairy-free when using coconut oil, making them suitable for a variety of dietary needs.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 8 scones 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup Wholesome Yum Blanched Almond Flour
• 1/4 cup Wholesome Yum Coconut Flour
• 3 tbsp Besti Monk Fruit Allulose Blend
• 1/2 tsp Baking powder
• 1/4 tsp Sea salt

Wet Ingredients

• 1/4 cup Unsweetened almond milk
• 2 tbsp Coconut oil (or unsalted butter; melted)
• 1 large Egg
• 1 tsp Vanilla extract

Fruit

• 1/2 cup Blueberries

Glaze

• 1 tbsp Coconut oil (melted)
• 2 tsp Besti Powdered Monk Fruit Allulose Blend
• 2 tbsp Blueberries

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (177°C). Line a small baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
2. Combine Dry Ingredients: In a medium bowl, whisk together almond flour, coconut flour, Besti Monk Fruit Allulose Blend, sea salt, and baking powder. This helps break up any lumps and evenly distributes the leavening agents and sweetener.
3. Mix Wet Ingredients: In a small bowl, whisk melted coconut oil, unsweetened almond milk, vanilla extract, and the egg until smooth and well combined.
4. Form the Dough: Fold the wet mixture into the dry ingredients until a pliable dough forms. If the dough feels dry, add additional almond milk one teaspoon at a time. Then, gently fold in the blueberries to distribute them evenly without breaking.
5. Shape and Slice: Transfer the dough onto the parchment-lined baking sheet and shape it into a disc about 1 inch (2.5 cm) thick. Cut the disc into 8 wedges like a pie or pizza, spacing them about 1 inch apart on the pan.
6. Bake: Bake in the preheated oven for 18-22 minutes or until the scones turn golden brown. Remove from the oven and allow to cool completely on the pan.
7. Prepare the Glaze: While the scones cool, puree melted coconut oil, Besti powdered monk fruit allulose blend, and blueberries in a blender until smooth. Strain the mixture through a fine mesh sieve to remove blueberry skins for a smooth glaze.
8. Glaze the Scones: Once cooled, drizzle or pour the blueberry glaze evenly over the scones, letting it set before serving for a beautiful finishing touch.

Notes

• To keep these scones dairy-free, use coconut oil instead of butter.
• Adjust almond milk quantity to achieve the right dough consistency; it should be pliable but not sticky or crumbly.
• Fresh blueberries work best, but you can substitute frozen blueberries if fresh are unavailable—just thaw and drain excess moisture first.
• Store scones in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
• Reheat gently in the oven or toaster oven for a freshly baked taste.

Keywords: Almond flour scones, gluten free scones, low carb scones, blueberry scones, keto friendly baking, diabetic friendly treats