Gluten-Free Blueberry Scones
A super simple, versatile, and fool-proof scone recipe that you need ASAP! These gluten free blueberry scones are not traditional but so comforting and perfectly sweet (which is to say, not very sweet). Use whatever fruit is in season or add in some spices (cinnamon with apples!) to switch things up during the fall. I made these gluten-free with the flour blend from Trader Joe’s, but feel free to use your favorite brand or regular all-purpose flour.
Ingredients
- 1½ cups almond flour
- 1 cups gf flour blend or regular
- 2 eggs
- ¼ cup maple syrup
- ⅓ cup melted coconut oil
- ½ tbsp lemon juice
- ½ tsp lemon zest
- ½ tbsp vanilla extract
- ½ tsp baking powder
- ¼ tsp baking soda
- ⅛ tsp salt
- ¼ cup fresh blueberries (or as many as you want!)
Instructions
- Pre-heat oven to 350. Whisk wet ingredients together (eggs, maple syrup, lemon juice + zest, coconut oil + vanilla).
- Pour in dry ingredients (flours, baking soda, baking powder + salt) and mix until just fully combined. Fold in fresh blueberries.
- Scoop about 2-3 tbsp onto parchment paper or foil lined baking sheet and form into little scone shapes. They will expand so leave some room between. Tip: wet your fingers to help form without sticking.
- Top each with a couple more blueberries. Bake for 12-20 min, watching closely. The smaller they are, the less time it takes. You’ll want them just starting to get golden. Let cool 5 minutes.
Notes
Store in an air-tight container. Room temperature for a couple days is fine, but then I’d put into the fridge. Could also be frozen for up to a month. Reheat in oven for best leftovers.
