Gluten-free Blueberry Scones

Glutenfree Blueberry Scone |

Sounds to good to be true? Well, its not! πŸ˜‰ This is a very easy recipe and something you can bake just before friends come over. The recipe uses Almond flour as a basis, instead of normal wheat flour.

Almond flour is rich in protein, low in carbohydrates and high in fat, good fat that is. Always use Almond flour with caution. The reason is that oneΒ cup of almond flour contains about 90 whole almonds! This recipe used 2 cups of Almond flour, so don’t eat the entire batch in one go.

One slice of this Blueberry scone a day will be sufficient and a good treat. {Moderation is key!}

Glutenfree Blueberry Scone |

Glutenfree Blueberry Scone |

Glutenfree Blueberry Scone |


  • 2 Cups of Almond flour
  • 1 Whole Egg
  • 2 Egg Whites
  • 1/2 Cup Blueberries (I used frozen blueberries, it’s out of season)
  • 1 tsp Baking powder
  • 1 tsp Lemon juice
  • 1 tsp Vanilla Essence
  • Cinnamon
  • Sweetener/Honey (Optional)


  1. Pre-heat your oven to Β 180Β° C
  2. Add all the ingredients together, (except the frozen blueberries) – You can use a electrical beater to mix everything together
  3. Fold the blueberries into the mixture
  4. Place in the oven and leave to back for 25 -30 minutes.
  5. Tip: Feel if the the scone is cooked by using a toothpick to pierce into the center. You will see if it is not cooked.

Scones, get ’em while they’re still hot!

Glutenfree Blueberry Scone |


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