Cookie and Kate · by Kathryne Taylor★ 4.9
Almond Flour Scones (Gluten Free)
NUTRITION · PER SERVING30M COOK
CAL 13%·PRO 14%
CARBS 13G21% OF CAL
3G FIBER0G ADDED0G INTRINSIC2G OTHER8G TOTAL SUGAR
FAT 22G76% OF CAL
4G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender almond flour scones bursting with blueberries and lemon zest, bound with Greek yogurt. Light and crumbly with bright citrus notes. Excellent for breakfast or afternoon tea.
dessertamericanbaked good🍪 sheet pan🔥 ovengluten freevegetarian
View the full recipe on Cookie and Kate →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 ½ cups blanched almond flour* (225 grams), spooned and leveled
- 1 tablespoon baking powder
- ¼ teaspoon fine salt
- 3 tablespoons granulated sugar
- Zest from 1 large lemon (around 1 ½ teaspoons)
- 5 tablespoons unsalted butter, just melted
- 2 tablespoons plain whole-milk Greek yogurt
- 1 large egg
- 1 cup (4 1/2 ounces) fresh blueberries
- Optional: 1 teaspoon turbinado sugar (raw sugar) for sprinkling on top
At a glance
PER SERVING · TIME 30M
CAL 13%·PRO 14%
CARBS 13G21% OF CAL
3G FIBER0G ADDED0G INTRINSIC2G OTHER8G TOTAL SUGAR
FAT 22G76% OF CAL
4G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 83mg
- Total sugar
- 8g
- Added sugar
- ≥4g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 30mg
- Calcium
- 71mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 83MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.