Legit Easy Peasy Fluffy Almond Flour Scones Recipe
These Legit Easy Peasy Fluffy Almond Flour Scones are a delicious grain-free treat perfect for breakfast or a snack. Made with blanched almond flour, fresh blueberries, and a hint of vanilla extract, these scones are tender, fluffy, and easy to prepare. They’re baked to a golden perfection with a lightly crispy top, and can be made ahead and frozen for convenience.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 scones 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Dry 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
Wet Ingredients
- 4 tablespoons (58 g) cold unsalted butter, chopped
- 1 large egg
- ¼ cup (61 g) sour cream or yogurt
- 1 teaspoon vanilla or almond extract
Add-ins
- 1 cup (190 g) blueberries, fresh or frozen
Optional for Topping
- Heavy cream, for brushing before baking
- Turbinado (coarse) sugar, for sprinkling before baking
Instructions
- Mix Dry Ingredients: In a large mixing bowl, whisk together the almond flour, sugar, cornstarch, baking powder, and salt to evenly combine all dry components.
- Incorporate Butter and Berries: Add the cold, chopped butter to the dry mixture. Use a pastry cutter, fork, or your fingers to work the butter into the flour until the texture resembles sandy crumbs. Gently fold in the blueberries or any alternative mix-ins.
- Prepare Wet Mixture and Combine: In a small bowl, whisk together the egg, sour cream, and vanilla extract. Pour this wet mixture into the dry ingredients, stirring until just combined with no dry pockets remaining. Cover and chill the dough for at least 30 minutes to help the scones hold shape during baking.
- Shape the Scones: Line a baking sheet with parchment paper and spray with non-stick cooking spray. Transfer the chilled scone dough onto the baking sheet and shape into a thick disc about 6-7 inches (15-18 cm) in diameter and 1 to 1½ inches (2.5-4 cm) thick.
- Cut and Prepare for Baking: Using a sharp knife, cut the disc into 8 equal triangular wedges. Carefully separate these wedges, placing them at least 2 inches apart on the sheet. If desired, brush the tops and sides with heavy cream and sprinkle with turbinado sugar for a sweet crust.
- Freeze & Preheat Oven: For best results, place the baking sheet in the freezer for 30 minutes. This step helps maintain their shape and prevents excessive browning during baking. Preheat your oven to 375°F (190°C) while chilling.
- Bake the Scones: Place the baking sheet in the middle rack of the oven. For an even bake and less browning on the bottom, put the scone sheet inside another baking sheet forming a double layer. Bake for 22-25 minutes, rotating halfway through, until the tops are set and lightly golden with an internal temperature of 205-207°F (96-97°C).
- Cool and Serve: Let the scones cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- Store completely cooled scones in an airtight container at room temperature for up to 2 days.
- For longer storage, individually wrap scones and place them in a ziplock freezer bag; freeze up to 3 months.
- Reheat frozen scones slightly before serving for best texture and flavor.
- Using the double baking sheet trick insulates the bottom and prevents over-browning while baking.
- Freezing the formed scone dough before baking helps scones maintain their shape and texture.
Keywords: almond flour scones, gluten free scones, blueberry scones, grain free scones, breakfast scones, easy almond flour recipe, fluffy scones
