Almond Flour Blueberry Scones

3.9
(8)

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

Almond Flour Blueberry Scones
A combination of almond and arrowroot flours makes for perfectly dense, crumbly scones in this easy-to-follow recipe. Photo: © Emily Farris
Active Time:
10 mins
Total Time:
30 mins
Yield:
8

Ingredients

  • 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

Directions

  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.

Related Articles