6 April 2013
Years ago I enjoyed my first scone at a local tearoom. My grandmother had taken me there as a surprise for my birthday – at the table we had a lovely array of tea, sandwiches, and cranberry scones with lemon curd. At that first bite, scones became a favorite.
We’ve tried a few delicious scone recipes and these blueberry scones are right up there at the top (competing with lemon scones for first place). Since finding this recipe, I’ve lost count of how many batches we’ve made.
Blueberry Scones
GLUTEN-Free, GRAIN-Free, DAIRY-Free
(Based on this recipe from Nourishing Flourishing – thanks, Katie!)
2½ cups blanched almond flour (we use Honeyville)
2 Tb. arrowroot powder
¾ tsp. baking soda
½ tsp. sea salt
1 farm-fresh egg
¼ cup honey
1 tsp. apple cider vinegar
1 Tb. vanilla
¾ cup frozen blueberries
Mix dry ingredients. Mix wet ingredients. Combine wet and dry ingredients. Fold blueberries into the well-mixed batter.
Divide dough into eight equal portions on a parchment-lined baking sheet. With wet hands, shape dough into triangles about ¾″ thick, leaving space between each for baking.
Place in 350°F oven for about 15-18 minutes, removing when edges and tops start to brown. Best served while still warm from the oven.
Whether accompanied with tea (or coffee) or as a Saturday morning breakfast, these blueberry scones make for a perfect treat! Enjoy!
These look delicious! I need to get some arrowroot powder so I can try them!!
I haven’t done any gluten free baking unless it was in a package. I am going to try your recipe out to see how it does. I have to go buy all the goods, that is on the recipe at Whole Food stores, etc.
I love your website.
Thanks for sharing–I miss traditional scones and can’t wait to try these–I’ve been experimenting with coconut flour and just can’t get it right–have to try the almond flour next!
They look delicious! YUM! And it’s great that it’s an alternative option to dairy, grain, and wheat.
What is the arrowroot powder important? Nutritional value or otherwise?
They look so delicious and the ingredients are very healthy and nutritious too. I am definately going to make these. Thank you so much for sharing this recipe with us. @Hanna..re: arrowroot powder…It is not only used as a thickener for cream sauces and glazes but is also used to help bind ingredients together in baking in the absence of “wheat” (or other grain) flour. Since the almonds are ground to a powder, it is called a “flour” but, it does not work in the same way that wheat flour does and cannot be substituted for wheat flour without modification to the recipe.
Hanah, we’ve read that arrowroot powder is the easiest to digest. In our opinion, of all the different starches we’ve used, arrowroot yields the best texture in baked foods.
Look DELICIOUS! And healthy. :)
Thanks for sharing, Emily Rose! My grandpa is gluten-free and I’ve been wanting to make him some more GF recipes, so thank you for sharing this yummy-looking recipe! Blessings!
I just found your blog… I love your design and I can’t wait to read more of your posts! Blessings!!!
They look great! Gotta try them!
Thanks for the recipe, just made it this morning, but we end up using half blueberries and half strawberries. Delicious!
Looks really yummy, I like your pictures :)
love your blog! :) thx for the recipe and info…….. are they dry and crumbly – able to be dunked – like traditional scones?
These scones look amazing and your photographs are really so beautiful… I only just discovered your blog but it is the type that is so lovely you just have linger awhile… Much love! Kelly-Anne
So excited to have found your website and this is the first recipe I’m trying. They are currently baking in the oven but I substituted organic frozen raspberries. Yum!
Hello Emily,
I would like to invite you to participate in the “interview a blogger challenge” that I started on my blog. Your blog is listed among the bloggers I tagged :) I would love to hear from you, and see what you write if you can participate! Please visit this link for more details: http://heritageofgrace.wordpress.com/2013/05/17/interview-a-blogger/
Rebekah
BEAUTIFUL!
Emily, I’ve been a follower of you and your familys blogs for a long time. Love your blogs!!!! I’ve been looking for a good almond flour for a while now. Could you tell me what you think about this brand and how it performs. I would like to purchase a large amount for a great price. My family has been eating wheat free for about 8 months now and its amazing how much our health has improved over this time. Thanks for your time!!! Blessings Debra
Could you tell me where you got your double ended rolling pin and the gadget your flipping your pizza crust with.Thanks
Debra, thank you for your sweet comment! It is encouraging to hear that your family’s health has been improving with the change of diet, I know the change of diet/food lifestyle in our family has been a rich blessing for us. It’s been completely worth the challenges that come along with it, and over time those challenges have turned into “normal” and just the way things are.
Almond flour is my favorite flour to work with and Honeyville’s blanched almond flour has great taste and texture, as well as the best price per pound that we’ve found. If you order it and plan to freeze some, make sure you are ready with freezer bags or containers, as the 25 lbs come in one large plastic bag inside a cardboard box. The double-ended rolling pin is the Baker’s Roller by Pampered Chef, and the tool we use for lifting pizza crusts is the Pampered Chef Lift & Serve (they’ve discontinued it, but you be be able to find a new set on eBay). I hope that is helpful!
Can the scones be frozen after baking and then reheated to enjoy later?
Kathi, yes, they can! Pull them out of the freezer, let sit to thaw, and then reheat (if desired).
These are delicious! I use my own ground almonds in my vitamix and my daughter calls them “muffin tops” because they are so tasty!
Just made these scones today! As someone who was diagnosed with severe lactose intolerance and a wheat intolerance less than a year ago, it’s amazing to see such good recipes for my favorite foods. Thank you for these amazing scones!
Just a question, I accidentally ended up adding 3/4 tablespoon of baking powder, but this didn’t make my scones ginormous. What purpose does baking powder actually have?
Thanks again for this awesome recipe!
I just shared your delectable scone recipe! Your photos are always a delight…wishing once again I had a really great camera. Thank you for sharing these with us, dearie!
Multiplied blessings in Jesus!