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.

Prep Time 15

Cook Time 25

chill and freeze 1

Total Time 1 40

Servings

Author Melissa Erdelac

Ingredients

2 ¼ cups (240 g) blanched almond flour
⅓ cup (72 g) granulated sugar
¼ cup (35 g) cornstarch or tapioca starch
2 teaspoons baking powder
¼ teaspoon salt
4 tablespoons (58 g) cold unsalted butter chopped
1 cup (190 g) blueberries fresh preferred
1 large egg
¼ cup (61 g) sour cream or yogurt
1 teaspoon vanilla or almond extract
optional heavy cream brushing on before baking
optional turbinado (coarse) sugar sprinkling on before baking

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.

Nutrition