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4 from 1 vote

Grain-Free Blueberry Scones Recipe

Servings: 6
Author: Inspired by Amalgam Kitchen

Ingredients

  • 1 cup blanched almond flour
  • ½ cup arrowroot
  • 2 Tablespoons coconut flour
  • ½ teaspoon sea salt
  • 1 ½ teaspoons aluminum-free baking powder
  • ½ stick 4 Tbsp unsalted butter or vegan butter (cold) cut into small pieces
  • 1/4 cup maple sugar cane sugar or coconut sugar
  • 2 Tablespoons plain unsweetened whole milk yogurt or plant yogurt
  • 1 large egg or swap in a flax egg
  • ¾ teaspoon pure vanilla extract
  • ¼ teaspoon almond extract optional, but lovely
  • Zest of half an orange about ¾ teaspoon
  • ¾ cup blueberries or blackberries
  • For the wash:
  • 1 large egg or plant milk
  • 1 teaspoon maple sugar or cane sugar or turbinado sugar

Instructions

  • Preheat the oven to 400 degrees F.
  • In a large bowl, combine the flour, salt, and baking powder. Cut butter into flour mixture with a pastry cutter, smear with your fingertips, or you can pulse the butter with the flour mix in a food processor so the butter is the size of peas.
  • In a medium bowl whisk together the sugar, yogurt, egg, vanilla, almond extract, and orange zest.
  • Mix wet mixture into dry just until incorporated. Stir in the blueberries. Form into a 7-inch disk and transfer to a baking sheet lined with unbleached parchment paper. Cut the disk into 6 wedges and spread each wedge about 2 inches apart.
  • In a small bowl, beat the egg and brush the scones. Sprinkle with the sugar.
  • Place scones in the freezer for 30 minutes. Then transfer the baking sheet to the oven and bake at 400 for 20-25 minutes, or until golden.

Notes

*Or swap in 1 cup + 6 Tablespoons of Bob's Red Mill "Paleo Flour"