Blueberry Almond Scones Recipe

Almond flour: A gluten-free flour made from finely ground almonds, providing a nutty flavor and moist texture.

Coconut flour: A gluten-free flour made from dried coconut meat, adding a subtle sweetness and light texture.

Honey: A natural sweetener that adds moisture and a rich, floral sweetness to the scones.

Coconut oil: A healthy fat that helps bind the ingredients and adds a slight coconut flavor.

Eggs: Provide structure and moisture to the scones, helping them rise and hold together.

Vanilla extract: Adds a warm, sweet aroma and enhances the overall flavor of the scones.

Baking soda: A leavening agent that helps the scones rise and become fluffy.

Salt: Enhances the flavors of the other ingredients and balances the sweetness.

Blueberries: Fresh berries that add bursts of juicy sweetness and a lovely color to the scones.

Sliced almonds: Add a crunchy texture and a nutty flavor, complementing the almond flour.

When incorporating blueberries into the scone dough, make sure to fold them in gently to avoid breaking them and turning the dough purple. To prevent the blueberries from sinking to the bottom, you can lightly coat them in a bit of coconut flour before adding them to the mixture. This will help distribute them evenly throughout the scones.

• almond flour - Substitute with coconut flour: Coconut flour is also gluten-free and has a similar texture, but you may need to adjust the liquid content as it absorbs more moisture.

• coconut flour - Substitute with oat flour: Oat flour is gluten-free and provides a similar texture, but make sure to use certified gluten-free oats to avoid cross-contamination.

• honey - Substitute with maple syrup: Maple syrup is a natural sweetener that provides a similar level of sweetness and a slightly different but pleasant flavor.

• coconut oil - Substitute with butter: Butter can be used as a direct substitute for coconut oil, providing a rich flavor and similar fat content.

• eggs - Substitute with flax eggs: Flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoon water per egg) are a great vegan alternative that helps bind the ingredients together.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor that pairs well with the almond flour and sliced almonds.

• baking soda - Substitute with baking powder: Baking powder can be used if you don't have baking soda, but you may need to use a bit more to achieve the same leavening effect.

• salt - Substitute with sea salt: Sea salt can be used as a direct substitute for regular salt, offering a slightly different mineral content and flavor.

• fresh blueberries - Substitute with frozen blueberries: Frozen blueberries can be used if fresh ones are not available, but make sure to thaw and drain them to avoid excess moisture.

• sliced almonds - Substitute with chopped pecans: Chopped pecans provide a similar crunch and nutty flavor, making them a good alternative to sliced almonds.

• To keep your blueberry almond scones fresh, store them in an airtight container at room temperature for up to 2 days. Ensure the container is sealed tightly to prevent any moisture from seeping in and making the scones soggy.

• For longer storage, place the scones in the refrigerator. They will stay fresh for up to a week. Before serving, you can warm them up in the oven at 300°F (150°C) for about 5-7 minutes to restore their delightful texture.

• If you want to freeze the scones, first let them cool completely on a wire rack. This step is crucial to prevent condensation from forming inside the storage bag or container, which can lead to freezer burn.

• Once cooled, wrap each scone individually in plastic wrap or aluminum foil. This helps to maintain their shape and prevents them from sticking together.

• Place the wrapped scones in a resealable freezer bag or an airtight container. Label the bag or container with the date so you can keep track of their freshness.

• When you're ready to enjoy a frozen scone, remove it from the freezer and let it thaw at room temperature for about an hour. For a quicker option, you can microwave the scone on a low setting for 20-30 seconds, or reheat it in the oven at 300°F (150°C) for 10-15 minutes.

• To add an extra touch of freshness, consider brushing the thawed scones with a bit of melted coconut oil or a light drizzle of honey before reheating. This will enhance their flavor and give them a lovely, moist texture.

• Oven Method: Preheat your oven to 300°F (150°C). Place the blueberry almond scones on a baking sheet lined with parchment paper. Warm them in the oven for about 10 minutes, or until they are heated through and slightly crispy on the outside. This method helps retain the scones' original texture.

• Microwave Method: Place a blueberry almond scone on a microwave-safe plate. Cover it with a damp paper towel to prevent it from drying out. Microwave on medium power for 20-30 seconds. Check if it's warm enough; if not, continue in 10-second intervals. This method is quick but may make the scones slightly softer.

• Toaster Oven Method: Preheat your toaster oven to 300°F (150°C). Place the blueberry almond scones directly on the rack or on a small baking sheet. Heat for about 5-7 minutes, or until warmed through. This method is great for achieving a slightly crispy exterior.

• Steaming Method: If you prefer a softer texture, you can steam the blueberry almond scones. Place them in a steamer basket over boiling water for about 3-5 minutes. This method keeps the scones moist and soft.

• Air Fryer Method: Preheat your air fryer to 300°F (150°C). Place the blueberry almond scones in the basket in a single layer. Heat for about 3-5 minutes, checking halfway through to ensure they don't overcook. This method gives a nice balance between crispy and soft.

• Oven: Used to bake the scones at the specified temperature of 350°F (175°C).

• Baking sheet: A flat sheet used to place the scones on for baking.

• Parchment paper: Lining for the baking sheet to prevent the scones from sticking.

• Large mixing bowl: Used to combine the dry ingredients.

• Medium mixing bowl: Used to whisk together the wet ingredients.

• Whisk: Used to mix the eggs, honey, melted coconut oil, and vanilla extract together.

• Spatula: Used to fold in the blueberries and sliced almonds gently.

• Measuring cups: Used to measure out the almond flour, coconut flour, honey, and coconut oil.

• Measuring spoons: Used to measure out the baking soda, salt, and vanilla extract.

• Toothpick: Used to check if the scones are baked through by inserting it into the center.

• Wire rack: Used to cool the scones completely after baking.

Pre-measure ingredients: Measure out almond flour, coconut flour, and other dry ingredients ahead of time to streamline the mixing process.

Melt coconut oil in advance: Melt the coconut oil before starting to save time when combining wet ingredients.

Use a cookie scoop: Use a cookie scoop to quickly and evenly portion out the scone dough onto the baking sheet.

Prep baking sheet: Line your baking sheet with parchment paper before starting to avoid delays when the dough is ready.