Almond Flour Blackberry Scones sweetened with pure maple syrup and made with all wholesome ingredients for a feel-good breakfast or afternoon snack.
Over the last ten years, I’ve made countless batches of scones using almond flour! My Blueberry Almond Flour Scones, Almond Flour Apple Scones, and Almond Flour Strawberry Scones are among my favorites!
Well, this blackberry version is making its debut, and I’ve gotta say: we should have done this sooner!
Moist on the inside, crispy on the outside, and little lumps of berry deliciousness with a perfect drizzle of glaze? They are a forever favorite for me!
One of my favorite parts about these tasty scones is that they are so much easier to prepare than regular scones made with all-purpose flour and butter! No fancy tools like a pastry cutter are needed, no cutting cold butter into flour, and no dough chilling involved.
Let’s discuss the simple ingredients for these gluten-free scones. The full list can be found at any grocery store.
Ingredients for Almond Flour Blackberry Scones:
Almond Flour: Taking the place of all-purpose flour, we use almond flour as the base of this easy scone recipe. It contributes protein, healthy fats, and fiber to the scones. For the best results, use finely-ground almond flour, not almond meal.
Avocado Oil: Generates a tender crumb and adds richness to the scones. You can also use melted coconut oil or melted butter.
Pure Maple Syrup: The sweetener. I recommend sticking with pure maple syrup for the best results, as the recipe is designed around a liquid sweetener.
Large Eggs: Keep everything held together nicely.
Fresh Blackberries: The reason we’re all here! Little bursts of fresh berries bring these scones to life.
Pure Vanilla Extract and Almond Extract: Both extracts add warm flavor, and the almond extract enhances a nutty essence, which I find lovely. You can skip either one or both and the scones will still taste great.
Sea Salt: Flavor enhancer! Don’t skip it!
Powdered Sugar Glaze:
All we need to make a simple glaze is powdered sugar and water or fresh lemon juice. I like adding lemon juice to make a lemon glaze.
Recipe Customizations:
- Add 2 to 3 teaspoons of lemon zest or orange zest for added citrus flavor.
- Mix in ⅔ cup of chocolate chips if you fancy the combination of berries and chocolate.
- Don’t swap out the almond flour for any other flour, especially not coconut flour.
- Make any size scones you want. Just note that smaller scones may require less time in the oven, so keep an eye on them.
Now that we’ve covered the basic ingredients, let’s bake scones!
How to Make Almond Flour Blackberry Scones:
Preheat the oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.
Mix the eggs, avocado oil, pure maple syrup, vanilla extract and almond extract in a large mixing bowl until the wet mixture is combined.
In a separate bowl, stir together the almond flour, baking powder, baking soda, and sea salt.
Transfer the dry ingredients to the bowl with the wet ingredients and mix well until a thick and sticky dough forms.
Chop the blackberries in half and gently fold them into the scone dough.
Turn the dough out onto a cutting board and use your hands to form it into a large disc.
Use a sharp knife to cut 8 equal size triangles.
Transfer the triangles to the prepared baking sheet. I’ve found this to be easiest with the use of the spatula. The dough will try to fall apart, but it is easily pliable, so you can simply press it back together.
The dough expands during the baking process, so be sure to leave plenty of room between each scone. Bake in the preheated oven for 20-25 minutes, or until golden brown (I do 20).
Remove the scones from the oven and allow them to cool for at least 10 minutes before serving.
If you’d like, make a simple powdered sugar glaze by stirring 1 cup of powdered sugar together with 2 tablespoons of water or lemon juice. Drizzle the glaze over the scones before serving.
Storage Tips:
- Room Temperature: Store scones in an airtight container on the counter for up to 2 days
- Refrigerator: Refrigerate for up to 1 week.
- Freezer: Transfer leftover scones to a large zip lock bag or a freezer-safe container and freeze for up to 3 months.
The next time you’re craving scones, whip up this easy recipe! While they don’t taste identical to traditional scones, these blackberry almond scones are melt-in-your mouth delicious.
I love the idea of eating one alongside some Greek yogurt for breakfast for a balanced meal.
If you love baking scones, try some of my other favorite recipes!
More Scone Recipes:
- Almond Flour Carrot Cake Scones
- Vegan Blueberry Scones
- Paleo Vegan Lemon Poppy Seed Scones
- Vegan Raspberry Scones
- Paleo Cranberry Orange Vegan Scones
Enjoy this easy almond flour scone recipe!
Almond Flour Blackberry Scones
Equipment
Ingredients
- 2 eggs *
- ⅓ cup (80ml) avocado oil **
- ¾ cup (178ml) pure maple syrup
- 2 tsp (10ml) pure vanilla extract
- 1 tsp (5ml) almond extract optional
- 5 cups (560g) almond flour
- 2 tsp (10g) baking powder
- 1/4 tsp baking soda
- ½ tsp (2.5g) sea salt
- 1 cup (150g) blackberries chopped in half
Optional Powder Sugar Glaze:
- 1 cup (130g) powdered sugar
- 2 Tbsp (30ml) water or lemon juice
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.
- Mix the eggs, avocado oil, pure maple syrup, vanilla extract and almond extract in a large mixing bowl until the wet mixture is combined.
- In a separate bowl, stir together the almond flour, baking powder, baking soda, and sea salt.
- Transfer the dry ingredients to the bowl with the wet ingredients and mix well until a thick and sticky dough forms.
- Chop the blackberries in half and gently fold them into the scone dough.
- Turn the dough out onto a cutting board and use your hands to form it into a large disc.
- Use a sharp knife to cut 8 equal size triangles.
- Transfer the triangles to the prepared baking sheet. I’ve found this to be easiest with the use of the spatula. The dough will try to fall apart, but it is easily pliable, so you can simply press it back together.
- The dough expands during the baking process, so be sure to leave plenty of room between each scone. Bake in the preheated oven for 20-25 minutes, or until golden brown (I do 20).
- Remove the scones from the oven and allow them to cool for at least 10 minutes before serving.
- If you’d like, make a simple powdered sugar glaze by stirring 1 cup of powdered sugar together with 2 tablespoons of water or lemon juice. Drizzle the glaze over the scones before serving.
I found this to be an ok recipe, however way out of budget for my family. Will probably not make it again.
Any chance you have the weights for recipe ingredients? Thanks!
Hi CJ! You got it! I just added the weights 🙂 Let me know if you have any other questions!
Thank you!
Can you use frozen blueberries
Hi Linda! Yes, you can use frozen blackberries, although I recommend thawing them first to discard any liquid that melts off. Frozen fruit tends to retain liquid, which can cause baked goods to become soggy. But thawing them should mitigate the issue!
Five cups of almond flour seems like a lot — is that amount correct?
It is! I know it sounds like a lot, but the recipe also makes 8 large scones. You can easily make the recipe stretch by forming smaller dough mounds to serve more people. I often do this too, unless my husband and I are craving big scones 🙂 Happy baking!
Can I use olive oil ??
Thanks.
Hi Sara! Absolutely! I will caution you that if you use extra virgin olive oil, you may be able to detect a little bit of the flavor due to its richness. If you’re okay with that, I say proceed forth. Otherwise, you can also use coconut oil or butter. 🙂