Written by: Nonna Maria · Expert in Italian Cuisine, Gluten-Free Cooking, Traditional Recipes
Published: February 5, 2024
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Nonna's Gluten-free Blueberry Almond Scones: Tea Time Treat
Photo by Oks Malkova on Pexels.
Introduction
In this recipe, we will learn how to make Nonna's Gluten-free Blueberry Almond Scones. These scrumptious treats are perfect for tea time or any occasion when you need a delicious, gluten-free treat.
Ingredients
- 2 cups gluten-free flour
- 1/2 cup almond flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup almond milk
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the gluten-free flour, almond flour, granulated sugar, baking powder, and salt.
- Add the cold, cubed butter to the dry ingredients. Using your fingertips or a pastry cutter, cut the butter into the flour mixture until it resembles coarse crumbs.
- In a separate small bowl, whisk together the almond milk and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined.
- Gently fold in the fresh blueberries.
- Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together. Be careful not to overwork the dough.
- Pat the dough into a circle that's about 1-inch thick. Using a sharp knife, cut the dough into 8 wedges.
- Transfer the wedges onto the prepared baking sheet, leaving a little space between each scone.
- Bake for 18-20 minutes, or until the scones are golden brown and cooked through.
- Remove from the oven and allow to cool slightly before serving.
Enjoy these warm, buttery scones with your favorite tea or coffee. They are a delightful treat that everyone will love!
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