Almond Flour Blueberry Scones with Vanilla and Coconut Glaze Recipe
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.
- 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
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
- 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.
- 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.
- Mix Wet Ingredients: In a small bowl, whisk melted coconut oil, unsweetened almond milk, vanilla extract, and the egg until smooth and well combined.
- 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.
- 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.
- 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.
- 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.
- 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
