Think scones can’t be made gluten free? Think AGAIN!
These blueberry almond scones are made with oat flour, protein powder, and vegan butter for an insane eating experience. The perfect combination of soft and sweet, these scones are the perfect addition to your morning coffee.
The best part? They’re ready in under 20 minutes! No, really.
All you have to do is combine and mix the ingredient (minus the butter and blueberries) in a bowl. Then, ribbon the butter through the mix, add the blueberries, and refrigerate the dough while the oven preheats.
Then, using wet hands, pat the dough into a circle, and cut it into 6 triangles ready to bake. After cooling, whisk your glaze of choice, and spoon, drizzle, or dunk to your heart’s content.
If you can wait long enough, let the glaze harden, and enjoy! If not, I feel you.
I used Nuzest Probiotic Vanilla Protein (Use code thekellykathleen for a discount! – or not, that’s cool, too.). However, feel free to use any protein you prefer or omit it altogether. You do you.
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Blueberry Almond Scones
High protein, gluten-free scones with almonds and blueberries – perfect to pair with your morning coffee!
- 1 1/2 cups Oat Flour
- 1 1/2 servings Nuzest USA Probiotic Vanilla Protein
- 2 tsp Baking Powder
- 1/4 tsp Almond Extract
- 1/4 tsp Cardamon
- 1/4 tsp Salt
- 1/2 cup Maple Syrup
- 1/4 cup Dairy Free Yogurt
- 1/4 cup Vegan Butter, Chilled and Cubed
- 1 cup Dried Blueberries
Glaze (two ways!)
- 1/2 cup Powdered Sugar
- 1 tbsp Milk
Glaze (option two)
- 1/4 cup powdered sugar
- 1/2 serving Nuzest USA Probiotic Vanilla Protein
- 1 tbsp milk
In a large bowl, mix together all the ingredients except for the butter and blueberries.
Once combined, cut in the cubed butter with a fork or two knives until it is ribboned throughout the dough. Stir in the blueberries.
Pop the bowl into your fridge and preheat your oven to 400 degrees. While the oven is preheating, line a baking sheet with parchment paper and do a few minutes of self-care.
Once the oven has reached baking temperature, place the chilled dough on your baking sheet. Using your hands (wet them, it helps!) pat the dough out into a circle that's 1 1/2 inches thick.
Cut the circle into 6 triangles and bake for 16-18 minutes. Let them completely cool before glazing!
Whisk the ingredients for either glaze option (read above!) in a small bowl. Dunk or spoon the glaze over the scones. Let them sit on a cooling rack to harden
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