Gluten-Free Lemon-Ginger Blueberry Scones w/ Almond Flour
My Gluten Free Blueberry Scones are made with almond flour and have the best texture. A hint of lemon and ginger lends a unique twist!
Gluten Free Blueberry Scones
Ingredients
- 2 cups almond flour*
- 1 tsp baking soda
- zest of 1 lemon (~2 Tbsp)
- 1 egg
- 2 Tbsp honey
- 1 tsp vanilla
- 1/2 tsp almond extract (optional)
- 1 Tbsp fresh grated ginger (optional)
- 1 cup blueberries (fresh or frozen)
Instructions
- Stir together 2 cups almond flour, 1 tsp baking soda, and zest of 1 lemon.
- In a separate bowl, whisk 1 egg, 2 Tbsp honey, 1 tsp vanilla, 1/2 tsp almond extract, and 1 Tbsp fresh ginger.
- Combine wet & dry ingredients and gently stir in 1c blueberries. Form batter into a large ball.
- Place batter on an oiled baking sheet, flatten slightly to about 1/2 inch thick, use a pizza cutter & cut into 4-8 wedges, separate wedges so not touching.
- Bake at 375 F 18-20 min or until lightly browned and cooked through. Note: these freeze really well if not eaten within 2-3 days.
- This recipe is gluten-free, dairy-free, grain-free & Paleo-friendly.
Notes
* I prefer using homemade almond flour.
Find these scones and more gluten-free, prep ahead recipes in the Prep Dish Meal Plans.
We want to hear from you!! Let us know what you think in our Comments section, below.
What is your favorite kind of scone? Share your ideas and pictures on Facebook, Twitter or Instagram as @prepdish in all 3 places, or leave a comment below.
I wasn’t sure how much to flatten this. Should it be like 1/2 inch thick when I put it in the oven? Mine was closer to an inch and I took it out cause the top was getting really brown. It still tasted delicious but the inside seemed a little undercooked.
1/2 inch should be just right. I updated the recipe to include this. I’m glad they still tasted good!