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.

blueberry scone on a baking sheet with others next to it.
Using almond flour to bake homemade scones gives a nice crispy exterior with soft and tender crumb. We love this recipe so much we have made them in countless different versions!

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Tried and True Almond Flour Scones

When making gluten-free and grain-free scones with almond flour, the biggest hurdle is overcoming a dense, compressed texture. And when biting into a lovely, fresh blueberry morning treat, you should experience all the glory and none of the disappointment.

So, when creating this scone recipe, I relied on my go-to tricks to lighten almond flour’s density and heaviness. These game-changing almond flour hacks yield a lot of jubilation in the Mamagourmand community, earning rave reviews for creations like old fashioned carrot cake made with almond flour. (#justsaying 😎)

When baking with almond flour you have two options to make a lighter, more tender crumb. For cakes, like this moist, fluffy almond flour lemon cake, I like to beat the yolks and whites separately to aerate the crumb. That’s not an option when making scones with almond because they don’t require as many eggs.

Therefore, I went to my other easy trick – replace some of the almond flour with a lighter density flour. You can use cornstarch (we all have it in our pantry!) or tapioca starch, if you are looking for a grain-free recipe. As an added bonus, this is less time consuming than beating the separated eggs (yes, please!).

Let’s walk through the recipe together, and I’ll share all the tips to make homemade blueberry scones a success. Of course, if blueberries aren’t your thing, use the dough as a base and mix in other flavors. I’ve dreamed up a lot of possibilities…Check it all out below. 👇

I am so pleased with this recipe. I have tried 5 (almond flour) blueberry scone recipes all to my disappointment. This recipe is by far the ONLY recipe that resembles the consistency of a scone with flakiness and light texture. I believe it is the cornstarch. I tried it with Greek yogurt but will make it again with sour cream to compare. It is my go to recipe now and I am so thankful I found this!

—Linda

Ingredient Tips and Subs

I love the touch of chewiness almond flour gives GF baked goods and the slightly sweet, nutty taste. If you haven’t tried how it elevates the texture of crunchy almond flour biscotti, please put this recipe on next on your must make list!

  • Blanched almond flour – When measuring almond flour, I use the method of scooping the measuring cup and leveling off. This yields a measurement of about 92 grams per cup. If you use a spoon in and level method I suggest measuring by weight to make sure the amounts are accurate.
  • Sweetener – I use white sugar, but this ingredient is flexible, as long as it is in granulated form and not a liquid, which would throw off the texture. In fact, you can make these completely sugar-free. (Full disclosure – I know this because I’ve forgotten to add the sugar during recipe testing.) Alternatively, replace with a sugar-free sweetener, like monk fruit or reduce the sugar amount.
  • Cornstarch – I tested the recipe using corn flour and tapioca starch and both work well. I wouldn’t recommend coconut flour because it absorbs liquids differently and has a different weight.
  • Butter – When making scones, fat is required for a flaky, tender crumb. Since almond flour contains a lot of natural fat, I reduced the amount of butter to reduce the risk of an overly greasy pastries. For a dairy-free option, use vegan butter sticks, but coconut oil is not recommended.
  • Sour cream – This is a hack I like to use in a lot of gluten-free baking. Instead of all the fat coming from butter or oil, replacing some with sour cream, or yogurt works well too, helps coat the starches and builds structure without weighing down the crumb. Non-dairy alternatives may be substituted.

Let’s Make This Together!

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

Work in the butter

After the dry ingredients are whisked together (blanched almond flour, sugar, baking powder, and salt), it’s time to work in the cold butter. You can use a pastry blender, like the one shown, but if you don’t own that fanciness, a fork or fingers work too.

Mix in blueberries or other goodies

At this point I like the stir in the mix-ins, either berries, nuts, chocolate chips, whatever you are feeling. This coats them in the almond flour and you don’t have to worry about working it into a thicker dough after the wet ingredients are added.

Stir and chill

Mix the few wet ingredients in a small bowl (egg, sour cream, and vanilla extract), and then stir it into the almond flour mixture. The dough is done. See, wasn’t that easy peasy? Cover and chill for at least 30 minutes. This re-solidifies the butter because you’ll want the fat to be cold when baking for an extra tender crumb.

Shape and cut

Dump the mixture onto a greased parchment-lined baking sheet or silicone baking mat. Shape it into a thick disc, about 6-7 inches diameter. Take a sharp knife and cut it into 8 wedges (or if you are my Mom, playing Trivia Pursuit, call them “wedgies.” 🤣)

Spread them slightly apart on the baking sheet and pop in the freezer for 30 minutes. This helps them keep their shape will baking and to not become overly browned. Bake at 375ºF for 25 minutes and enjoy immensely.

the disk sliced into 8 wedges.

Oh The Possibilities and Variations!

You may use fresh or frozen blueberries, but fresh are easier to work with because they don’t add extra moisture. Of course, if you are looking for something besides blueberry scones, substitute strawberries, raspberries, or blackberries in an equal amount.

Additionally, the dough works well for so many other homemade scone possibilities. Swap out the berries for other mix-ins, like chocolate chips, nuts, or diced apple with cinnamon. You can also play around with the flavors with combos like white chocolate raspberry, adding a tablespoon of citrus zest, dried fruits, or a savory cheese twist.

a stack of two scones with the top having a bite taken out and glaze on top.
The dough works with fresh berries, chocolate chips, dried fruit, zests, nuts and more. Which version will you bake today?

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Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa

a stack of two scones with the top having a bite taken out and glaze on top.
4.44 stars (30 ratings)

Legit Easy Peasy Fluffy Almond Flour Scones

Melissa Erdelac of MamaGourmand headshot in patterned dress.Melissa Erdelac
Yield: 8
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 1 hour 40 minutes
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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Ingredients
 

Equipment

Instructions
 

  • In a large mixing bowl whisk together the almond flour, sugar, cornstarch, baking powder and salt.
    2 ¼ cups blanched almond flour, ⅓ cup granulated sugar, ¼ cup cornstarch , 2 teaspoons baking powder, ¼ teaspoon salt
  • 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.
    4 tablespoons cold unsalted butter, 1 cup blueberries
  • 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 place the bowl in the freeze for 30 minutes to quickly chill. Alternatively, refrigerate up to 2 hours.
    1 large egg, ¼ cup sour cream, 1 teaspoon vanilla or almond extract
  • 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).
  • 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.
  • 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℉.
  • 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.

Notes

Recipe changes (12/2025) – Because I received several comments about the scones spreading too much I slightly tweaked the recipe and chilling times to build up the structure. The original recipe used 2 cups of almond flour and 1 tbsp baking powder. I added a bit more almond flour, cut back on the baking powder, and used a quick freeze method to chill the dough quickly.
Storing and Freezing
Store completely cooled scones in an airtight container up to 2 days at room temperature. For longer storage, wrap scones individually and transfer to a ziplock freezer bag. Freeze up to 3 months. Reheat slightly when enjoying again.
Make Ahead Freezer Option
Place the dough in the refrigerator for 30 minutes before shaping and cutting. Cut into wedges, brush with optional cream, sprinkle with sugar, and transfer the baking sheet to the freezer.
Once they are frozen solid, wrap the scones individually in plastic wrap and transfer to a gallon freezer bag or airtight container. When ready to bake, unwrap and place on a lined baking sheet. Bake from frozen, adding 1-2 minutes to baking time.
 
 
Calories: 311kcal, Carbohydrates: 22g, Protein: 8g, Fat: 23g, Saturated Fat: 6g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 40mg, Sodium: 129mg, Potassium: 135mg, Fiber: 4g, Sugar: 12g, Vitamin A: 259IU, Vitamin C: 2mg, Calcium: 123mg, Iron: 1mg
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