Almond Flour Blueberry Scones

Made it just as it states. Poured it on a cookie sheet with a baking mat and it came out great!!

I think this recipe is a setup for failure. The ratio of dry to wet ingredients is wrong. Like the other reviews say this doesn't make a dough it makes a wet thick paste. There is too much salt and not enough sweetness as a scone should have.
Don't waste your time or valuable ingredients.
I'm disappointed that this recipe was not tested.

I made these this morning but with one major change. I heeded the reviewers' warnings that the batter was like a paste which to me meant there might be too much liquid. So I substituted the maple syrup with granular sugar and it turned out terrific! I got a dough that I could shape and the baked scone had a wonderful taste and texture, buttery with a nice crumble. They're heavier than traditional scones because of the almond flour's fat content but everyone in my household loved them, including the gluten eaters.

I loved this recipe! After reading the five reviews, I took the suggestion of 2 tsp of cinnamon which was deelish! I had fresh picked, but frozen, Florida blueberries which mixed in exceptionally well with the batter. Oh, and the other thing I did was use room temperature butter. I did not melt it but treated it more like a pie crust in that I mixed it into my dry ingredients, then added the wet. I also chilled my batter overnight to bake fresh in the a.m. for friends visiting from out of town. Great consistency and no mushy issues at all. Everyone loved these scones!!!

Unquestionably agree with the other reviewers - something is wrong with this recipe. As followed, it produces a sticky mess than cannot be shaped. However, you can make it into drop scones and they are delicious! Particularly love the slight saltiness of the dough against the blueberries - they nailed that ratio. If I made it again, I would add vanilla extract and a touch of either lemon zest or winter spices. I also wish the tops browned as quickly as the bottoms, but that’s to be expected without sugar in the recipe, and it didn’t affect the flavor.

I’ve been making these for years and never used the arrowroot and they were always a gooey Mess but delicious! I just made them finally with arrowroot and still no difference. These Cannot be placed on a floured surface, it’s basically a paste. The author must have made an error in this recipe. I just scoop it directly onto the parchment lined baking sheet and use wet hands to mold. I do add 2tsp of cinnamon to the batter which made them amazing. I also sprinkle some sanding sugar on top.

I had the same experience as jtessier - the batter was a gooey mess. I wonder if these would work better as drop scones rather than trying to shape and cut them. I would also add a little almond or vanilla extract to bump up the flavor, and increase the temp - I didn’t get any browning before the interiors were done.

I'm sorry - I just tried making these - and then ingredients seemed way off - after adding the wet ingredients to the dry - I came out with a paste - not a dough - and it was impossible to work with - form into a ten-inch circle on a lightly dusted workspace? impossible - so what did I do wrong - I am certain I got the ingredients and measurements correct. Any thoughts anyone?

Just made them and love them. Can they be frozen and do they have to keep out side or in the refrigerator. Easy time making them thanks