Especially of the lemon blueberry variety. Freeze the triangles on a plate or tray for about 30 minutes. A slow cooker can can take your comfort food to the next level. A combination of almond and arrowroot flours makes for perfectly dense, crumbly breakfast scones in this easy-to-follow recipe. Add the flax egg, coconut oil, maple syrup, and vanilla extract to the dry ingredients. While the dough chills, preheat the oven to 400 degrees Fahrenheit. In a large bowl, combine almond flour, arrowroot starch, baking powder, and salt. If using lemon glaze, stir together ingredients in a small bowl as scones cool. Made them with my son (16 months) this morning and three of them are already gone! Allow blueberry scones to cool on pan. Fold the wet … Form dough into a smooth and even disc about 6 1/2 to 7 inches in diameter. Almond flour seemed like the perfect flour for the job. Store scones in an airtight container in the refrigerator for up to 7 days. I'm Tessa. Your email address will not be published. Gently fold in blueberries, making sure to integrate remaining dry pieces. Cool for 5 minutes before serving. Required fields are marked *. Grate your lemon zest and set aside. So, to create this classic combination, I wanted a scone made with limited gluten-free flours. Hi Ray! Want to bring earth's harvests to the world? Gluten-free breakfast recipes come in a variety of forms, but usually, scones are not the first things to come to mind. Place each scone onto a parchment lined baking sheet. Use a rubber spatula to stir until most of the dough has come together and is moistened. Filed Under: Breads & Muffins, Breakfast & Brunch, Dairy-Free, Egg-Free, Vegan Tagged With: almond flour, arrowroot starch, blueberries, maple syrup, These look delish! These are the best scones I have ever made! Blend carefully to not crush the blueberries if you are using fresh blueberries. Can you freeze this gluten-free scone dough? Bake for 20 minutes, rotating halfway through, until golden brown and cooked through. Tops of scones should be golden brown and scones baked through. They have that scone-like texture and flavor, and no one would guess that it is gluten-free or vegan. In a small bowl or cup, prepare your flax egg and set aside. If you want to forgo the lemon glaze but still want a sweet topper, sprinkle raw sugar on top of your scones after brushing them with almond milk. Dough may be slightly sticky, so you can lightly dampen your hands. This Almond Flour Lemon Blueberry Scones recipe is grain-free, gluten-free, and vegan. Blueberry Almond Flour Scones Gluten-free breakfast recipes come in a variety of forms, but usually, scones are not the first things to come to mind. I wouldn’t recommend subbing regular or whole wheat flour in this particular recipe. When the dough is chilled, place a piece of parchment paper on top of a cutting board. Your email address will not be published. Is so, the same amount or modified? Whisk to thoroughly combine. This site uses Akismet to reduce spam. Next, fold in the Nature's Eats Dried Blueberries using a spatula and mix ingredients to form a dough. Use a sharp knife and slice into eight triangles. Transfer triangles to prepared baking sheet, arranging them in two even rows. Form dough into one thick disk then cut into 8 pie-shaped pieces. All Rights Reserved. In a small bowl, whisk together the eggs, maple syrup, and butter. I recommend following all the steps in the recipe through slicing the scones into triangles. If there are loose blueberries, press them into the top of the disc. Do you provide nutritional info with your recipes? In my opinion, this healthy blueberry scone recipe is delicious all on its own. Has anyone successfully used cornstarch, 1 to 1, in this recipe? It’s exciting to know that almond flour baking is available to make healthy breakfast scones, and can be enjoyed by those who are gluten-free and vegan. I used tapioca starch instead of arrowroot as that’s what I had and it still worked great. Have a passion for nuts and fruit? Bake for 16-19 minutes. Slideshow: Brunch Recipes. Transfer bowl to refrigerator and chill for 30 minutes. :) I’m so glad you all enjoyed the scones! Food & Wine is part of the Meredith Corporation Allrecipes Food Group. Here are the major players you’ll need: The beauty of using almond flour in this scone recipe is that, coupled with arrowroot starch, it creates a crunchy, golden outside but a soft, moist crumb on the inside. Can you use raw sugar on top instead of glaze? © 2020 Nature's Eats. Topped with a delicious lemon icing! I skipped brushing the scones with almond milk because mine were already pretty moist, and they turned out perfectly. Preheat the oven to 350°. Have an allergy to Flaxseed. But, a simple lemon glaze definitely takes these breakfast treats to the next level. Can you add one egg instead of the Flaxseed. Cool on a wire rack and serve. Copyright © 2020 salted plains. All rights reserved. Thanks for the great recipe! Gluten-Free Pumpkin Snickerdoodles (Vegan). I don’t currently but I plan to very soon! Are you are a fit for our team? Add this mixture into the dry ingredients. In a separate bowl mix the eggs, maple syrup or honey, and vanilla together. All Rights Reserved. Store in an airtight container. I haven’t tried it with this recipe, but usually have success with that swap. There are a million scone recipes out there. I’d like to know the grams of total carbs in this recipe. Ingredients 1 flax egg 1 tablespoon ground flaxseeds + 3 tablespoons warm water 4 tablespoons coconut oil melted and cooled 2 teaspoons lemon zest 1 lemon 2 cups + 2 tablespoons (216g) almond flour … Bake for 15 minutes or until edges are lightly browned. The other ingredients are based around making it work with almond flour and without eggs. Thank you! Place back in the bowl. And for good reason. Melt your coconut oil and set aside. Can I use regular flour or whole wheat flour instead of the almond flour? These were so good! That is probably most evident by the number of them I ate right off the baking sheet. Just made them and love them. When ready to bake, remove from freezer while you preheat the oven. Almond flour also does an amazing job at mimicking a buttery taste and feel even when there is no butter involved! We want to hear from you!
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