These scones are made with almond flour, and frankly, maybe all scones should be — whether you need them to be gluten-free or not. They’re 100 percent delicious, featuring perfectly tender insides and golden exteriors that offer a light crunch along the edges. Jammy burst blueberries, lemon zest, and a light sprinkle of raw sugar take them to the next level.
This recipe came about after the publication of a blueberry scone recipe made with whole wheat or all-purpose flour, which prompted several reader questions about adapting it for almond flour. Since almond flour had become a go-to ingredient, figuring out the conversion became a priority.
Despite being made entirely with almond flour, the scones don’t taste overtly of almond. They’re easy to make with simple, wholesome, lower-carbohydrate ingredients. It took seven tries to get the recipe just right — and along the way, a variation of the dough became the topping for a peach cobbler. The recipe also includes several additional variations.
Source: Almond Flour Blueberry Scones That Happen to Be Gluten-Free