Almond Flour Blueberry Scones

A combination of almond and arrowroot flours makes for perfectly dense, crumbly breakfast scones in this easy-to-follow recipe.

Slideshow: Brunch Recipes
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  • Servings: 8
  • Time(Other): Plus cooling time


  • 2 cups almond flour
  • 1/2 cup arrowroot flour
  • 2 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 2 eggs
  • 4 tablespoons maple syrup
  • 4 tablespoons melted unsalted butter
  • 1 cup fresh blueberries

How to make this recipe

  1. Preheat the oven to 350°. In a large mixing bowl, whisk together the almond flour, arrowroot flour, baking powder and salt.

  2. In a small bowl, whisk together the eggs, maple syrup, and butter. Add the wet ingredients to the dry ingredients until just combined. Stir in the blueberries, then transfer dough to a lightly floured work surface and form into a 10-inch circle.

  3. Cut the dough into 8 wedges and place on a parchment-lined baking sheet. Bake for 20 minutes, rotating halfway through, until golden brown and cooked through. Cool on a wire rack and serve.

Contributed By Photo © Emily Farris Published March 2014

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