Almond Flour Blueberry Scones

May 04, 2020

Almond Flour Blueberry Scones


  • 2 cups almond flour
  • 1/2 cup arrowroot flour
  • 2 teaspoon baking powder
  • 1/2 teaspoon Himalayan salt
  • 2 eggs
  • 5 tablespoons maple syrup
  • 4 tablespoons melted unsalted butter
  • 1 tsp. vanilla
  • 1 cup fresh or frozen blueberries


Step 1    

Preheat the oven to 350°. In a large mixing bowl, whisk together the almond flour, arrowroot flour, baking powder and salt.

Step 2    

In a small bowl, whisk together the eggs, maple syrup, vanilla and butter. Add the wet ingredients to the dry ingredients until just combined. Stir in the blueberries. Transfer dough to a parchment lined baking sheet and form into a 10-inch circle, about 3/4 inch thick.

Step 3    

Bake for 30 minutes, until golden brown and cooked through.  Cut into 8 wedges and separate the wedges a bit.  Return to oven and bake 5 minutes more. Cool on a wire rack and serve.


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