Gluten-Free Blueberry Scones
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Quick gluten-free blueberry scones made with almond and coconut flour. Tender and naturally sweet, studded with fresh or dried berries. Perfect for breakfast or afternoon tea.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 2 large eggs (room temperature)
- 3 tablespoons maple syrup
- 3/4 teaspoon lemon extract
- 1/2 teaspoon vanilla extract
- 3 cups 300 grams blanched almond flour
- 1 tablespoon coconut flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup dried blueberries
- 1/3 cup flaked almonds or 2-3 tablespoons coarse sugar (optional)
At a glance
PER SERVING · TIME 15M
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
- Sodium
- 135mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 42mg
- Calcium
- 79mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 135MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.