Easy Peasy Fluffy Scones with Almond Flour

Name: Easy Peasy Fluffy Scones with Almond Flour
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 2 cups (184 g) blanched almond flour; ⅓ cup (67 g) granulated sugar; ¼ cup (34 g) cornstarch (or tapioca starch); 1 tablespoon baking powder; ¼ teaspoon salt; 4 tablespoons cold unsalted butter (chopped); 1 cup (190 g) blueberries (fresh or frozen); 1 large egg; ¼ cup (61 g) sour cream (or yogurt); 1 teaspoon vanilla extract; optional heavy cream (brushing on before baking); optional turbinado (coarse) sugar (sprinkling on before baking)

6 steps

Prep:10min

Taste ultimate gluten-free success with these tender, fluffy scones made with almond flour. Blueberry almond flour scones are easy enough for a novice, but yield bakery-style results with the crisp, chewy edges, a buttery, nutty taste, and light texture thanks to a magical simple ingredient!

Updated at: Mon, 09 Dec 2024 07:29:12 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories279.1 kcal (14%)

Total Fat20.1 g (29%)

Carbs20.2 g (8%)

Sugars12.8 g (14%)

Protein6.5 g (13%)

Sodium268.3 mg (13%)

Fiber2.4 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

184gblanched almond flour

⅓ cupgranulated sugar

¼ cupcornstarch

or tapioca starch

1 tablespoonbaking powder

¼ teaspoonsalt

4 tablespoonsunsalted butter

1 teaspoonvanilla extract

heavy cream

optional, brushing on before baking

turbinado sugar

optional, coarse, sprinkling on before baking

Instructions

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 while the oven preheats to 425ºF.

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

Bake on the middle rack for 20-25 minutes, rotating the pan halfway through. The tops should be set and lightly golden brown. Cool on the baking sheet for 10 minutes, before transferring to a wire rack to cool.

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