Legit Easy Peasy Fluffy Almond Flour Scones

Taste ultimate gluten-free success with these tender, fluffy scones made with almond flour. If you've been disappointed by almond flour recipes that are dense and heavy, then these blueberry scones will be a game changer. The end result is bakery-style bliss with the crisp, chewy edges, a buttery, nutty taste, and light texture thanks to a magical simple ingredient right in your pantry.

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% Daily Values based on a 2,000 calorie diet

Step 1

In a large mixing bowl whisk together the almond flour, sugar, cornstarch, baking powder and salt.

Step 2

Add the chilled butter pieces to the dry mixture. Use a pastry blender, fork, or fingers to work the butter into the flour, uniformly incorporating into a sandy mixture. Stir in the berries or alternative mix ins.

Step 3

In a separate small bowl, whisk together the egg, sour cream, and vanilla. Stir into the dry mixture until no dry pockets remain. Cover the bowl and chill for at least 30 minutes.

Step 4

Meanwhile, line a baking sheet with parchment paper and spray with nonstick cooking spray. Dump the cold scone mixture onto the baking sheet and shape into a thick 6-7 inch (15-18 cm) disc, about 1 - 1½ -inches thick (2.5-4 cm).

Step 5

Use a sharp knife to cut the circle into 8 equal triangles. Use a small spatula to separate the cut scones on the baking sheet so they are at least 2 inches apart. If desired, brush the tops and sides with cream and sprinkle on the coarse sugar.

Step 6

For best results, place the baking sheet in the freezer for 30 minutes. This helps them keep their shape will baking and to not become overly browned. Meanwhile, preheat the oven to 375℉.

Step 7

When ready to bake, I've also found placing the scone baking sheet inside another, creating a double layer, insulates the pastry's bottom so they don't become overly browned. Bake on the middle rack for 22-25 minutes, rotating the pan halfway through. The tops should be set and lightly golden brown with an internal temperature of 205-207℉. Cool on the baking sheet for 10 minutes, before transferring to a wire rack to cool.

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