Introduction

These Legit Easy Peasy Fluffy Almond Flour Scones are a perfect treat that combines light, tender crumb and fresh blueberries for a deliciously simple snack or breakfast. Made with almond flour, they’re grain-free but full of flavor and easy to whip up any time.

The image shows two thick square pieces of blueberry scone stacked on a white marbled surface. Each scone has a golden-brown crust with a soft, light beige interior dotted with whole dark purple blueberries. The top piece is drizzled with a smooth white icing that flows slightly over the edges. The texture looks crumbly and moist with visible blueberries inside. The background has a soft out-of-focus light blue cloth. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups (213 g) blanched almond flour
⅓ cup (72 g) granulated sugar
¼ cup (35 g) cornstarch or tapioca starch
1 tablespoon baking powder
¼ teaspoon salt
4 tablespoons (58 g) cold unsalted butter, chopped
1 cup (190 g) blueberries, fresh or frozen
1 large egg
¼ cup (61 g) sour cream or yogurt
1 teaspoon vanilla or almond extract
Optional: heavy cream for brushing before baking
Optional: turbinado (coarse) sugar for sprinkling before baking

Instructions

Step 1: In a large mixing bowl, whisk together the almond flour, sugar, cornstarch, baking powder, and salt until well combined.
Step 2: Add the cold butter pieces to the dry ingredients. Use a pastry cutter, fork, or your fingers to mix the butter in until the mixture resembles coarse sand. Gently stir in the blueberries.
Step 3: In a separate small bowl, whisk the egg, sour cream, and vanilla or almond extract together. Pour this wet mixture into the dry ingredients and stir just until no dry spots remain.
Step 4: Cover the dough and chill in the refrigerator for at least 30 minutes to firm up.
Step 5: Preheat the oven to 375℉ (190℃). Line a baking sheet with parchment paper and spray with nonstick cooking spray.
Step 6: Transfer the chilled dough to the baking sheet and shape it into a thick disc about 6-7 inches (15-18 cm) wide and 1 to 1½ inches (2.5-4 cm) thick. Use a sharp knife to cut the disc into 8 equal triangles, and separate the pieces by about 2 inches.
Step 7: Optional: brush the scones with heavy cream and sprinkle with coarse sugar for a golden, crunchy top.
Step 8: For best results, place the baking sheet in the freezer for 30 minutes before baking. This helps the scones maintain their shape and prevents excessive browning.
Step 9: Bake on the middle rack for 22-25 minutes, rotating halfway through. The scones should be lightly golden and set, with an internal temperature of about 205-207℉ (96-97℃).
Step 10: Let cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely before serving.

Tips & Variations

For a different flavor, substitute blueberries with raspberries, chopped strawberries, or even chocolate chips.
If you prefer a dairy-free option, use coconut oil or vegan butter instead of unsalted butter and substitute sour cream with coconut yogurt.
Using frozen berries is fine—just don’t thaw them first to avoid adding extra moisture to the dough.
Brushing with cream and sprinkling coarse sugar creates a lovely crunchy topping but can be skipped for a softer finish.

Storage

Store completely cooled scones in an airtight container at room temperature for up to 2 days. For longer storage, wrap scones individually and freeze in a zip-top bag for up to 3 months. Reheat gently in a low oven or microwave before enjoying.

How to Serve

The image shows two pieces of blueberry scones stacked on top of each other on a white marbled surface. The scones have a rough, crumbly texture with visible whole blueberries embedded inside, giving dark blue spots throughout the light golden-brown dough. The top scone is partly covered with a smooth white icing that drips slightly over the edges. The close-up focuses on the scones’ soft and crumbly layers with a hint of gloss from the icing. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these scones gluten-free?

Yes! These scones are naturally gluten-free because they use almond flour and cornstarch or tapioca starch instead of wheat flour.

Can I add other mix-ins besides blueberries?

Absolutely. Feel free to use your favorite berries, chopped nuts, or even dairy or dark chocolate chips for a tasty variation.