Gluten-Free Blueberry Scones with Almond Flour (No Egg)
The very best breakfast recipe (or a great snack for any time). These almond flour blueberry scones will satisfy your sweet tooth and also be a filling and healthy alternative to regular scones that are full of dairy and unhealthy ingredients.
You and your family will enjoy this delicious favorite, especially if you prefer plant-based recipes!
Plus, they’re so easy to make. Not only do you save yourself time by opting for this simple and fun dessert, but you also end up with a snack that’s very versatile for any time of day or even for a party or event.
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The Most Amazing Almond Flour Scones with No Eggs
These almond flour blueberry scones are totally gluten-free, and the recipe is made with almond flour and no eggs, so it’s also great for those that are vegan or prefer not to use traditional flour.
You may notice a difference in the scone’s texture. Because of the ingredients, these almond flour blueberry scones won’t be as fluffy as a regular scone. But they will help you stick with dietary restrictions or preferences, and they’re delicious!
Ingredients
- Almond flour
- Coconut flour
- Baking soda
- Baking powder
- For sweetener, you can use ⅓ cup of white sugar, or ⅓ cup of monk fruit sweetener, based on preference
- Add a flaxseed egg (to make this, use 2 tbsp of water mixed with 1 tbsp of ground flaxseed)
- Coconut oil
- Non-dairy milk
- Vanilla extract
- Fresh blueberries
How to Make Gluten-Free Blueberry Scones with Almond Flour (No Egg)
Here’s how to make this awesome treat that you are sure to love!
First, add all the wet ingredients to a bowl and whisk them. Then add all the dry ingredients to a separate bowl and mix them. Leave out the blueberries until later.
Combine the wet and dry ingredients by stirring them together. The dough will now be formed, and you can create a square shape with it that is about an inch high.
Prepare a baking sheet that’s lined with parchment paper. Add the dough to the baking sheet and divide into 4 even squares. After this, divide those squares into diagonal halves, making the triangular shape that scones usually have.
Add the blueberries by making a few holes in each scone with your fingers and then adding a blueberry. Last, bake the scones at 375 for 10-12 minutes. If you store these in the refrigerator, they will remain fresh for 4 days.
Side note: If you want to make these into a keto-friendly food, use a small number of blueberries or add an alternative ingredient that works for keto.
Is Almond Flour Good for Baking?
Almond flour is good to use if you want to stay away from regular flour. It has a good texture and flavor for baking, so it’s perfect for these almond flour blueberry scones.
While it is more dense and not as fluffy or light as regular flour would be, it is still a great option if you want to be flour-free with your baking.
How Do You Make Almond Flour Rise?
The best option is going to be using some sort of leavening agent. This recipe calls for baking powder, which is a leavening agent that will cause the scones to rise.
Do You Need Baking Powder with Almond Flour?
Yes, it’s a good way to get the scones to rise the way that they need to for the recipe. It’s important to add the baking powder with the almond flour to create a less dense and fluffier scone.
Is Almond Flour Healthier than Regular Flour?
Almond flour is a good substitute for regular flour. Regular flour has quite a bit of carbs, but almond flour is low carb, which some people prefer for their food.
Almond flour is also full of nutrients like Vitamin E, in addition to protein and iron.
Why Do People Use Almond Flour Instead of All-Purpose Flour?
While almond flour isn’t entirely without carbs, it definitely has much less than traditional flour. For this reason, some people might prefer it.
In addition, it has a lot of nutritious value that makes it a healthy alternative. Plus, the flavor of almond flour is sweeter than that of regular flour, which gives a bit of a different taste that some may like better.
What Can I Use Instead of Using 1 Egg?
You can use a mixture of flaxseed and water, as shown in the ingredient list, instead of using a regular egg.
How Do You Know When a Scone is Done?
First, take a look at the scone. The outside of it should be a light golden color. The scone itself should be firm on the outside but softer on the inside.
Final Thoughts
This is a great gluten-free and vegan option that you’ll bake over and over again. Whatever you need these scones for, be it for the perfect brunch or as a mid-afternoon dessert, this recipe will not disappoint.
Even if you’ve never made scones before, these turn out really well. Have fun baking and enjoy!
Almond Flour Blueberry Scones
Vegan, grain-free, and keto-friendly almond flour scones that are easy to make. The perfect scones for someone looking for a recipe with no egg and gluten-free.
Ingredients
- 2 cups almond flour
- ½ cup coconut flour
- ⅓ cup monk fruit sweetener (or white sugar)
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ cup of coconut oil
- 1 flaxseed egg = 1 tbsp ground flaxseed + 2 tbsp water
- 1 tsp vanilla extract
- 1 tbsp non-dairy milk
- ½ cup fresh blueberries
Instructions
- Preheat oven to 375 ℉.
- In a small bowl whisk all the wet ingredients (including the flaxseed egg).
- In a big bowl combine all the dry ingredients except the blueberries.
- Add the wet ingredients and stir to combine. The result will be a uniform dough.
- Place the dough on a parchment-lined baking sheet. Using your hands extend the dough until it has 1 inch tall. Shape it to be square. Split that big square into 4 smaller squares and then cut each of them in halves, creating the traditional triangle shape of the scones.
- Put some space between the scones for better baking. Use your fingers to make a few holes in each scone and gently put a blueberry in each of them.
- Bake for 10-12 minutes. They will keep in the fridge for up to 4 days.
Notes
To make this keto, limit or substitute the blueberries.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 293Total Fat: 24gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 23mgSodium: 234mgCarbohydrates: 14gFiber: 5gSugar: 4gProtein: 9g
Nutrition information isn't always accurate and is for estimation purposes only.
Plant-Based Diet & Vegan Lifestyle Expert
Stephanie is the founder of Plant Prosperous, a plant-based vegan living, and parenting blog. She has been eating a plant-based diet for over 24 years along with a B.S. in Biology & Environmental Science. She also has over 14 years of experience working in the environmental and conservation sectors. Stephanie is currently raising her son on a plant-based diet and hopes to help others who are wanting to do the same. You can read more about her here.