Blackberry Almond Scones have an amazing almond flavor with a fresh burst of blackberries to give your taste buds all kinds of good vibes! You’ll love the buttery, moist texture with a crunch of slivered almonds and lightly sweetened glaze. Paleo and grain-free!
Fluffy, thick, and just bursting with flavor. These scones taste even better than they look!! On a regular weekday, these scones were such a hit with my kids and husband and a definite welcome to change things up for breakfast.
Scones are one of those foods I fell in love with living in Europe. More specifically, on a visit to London with a big cup of tea! If there is any pastry that I love to order from a bakery, it’s most definitely a scone. Unfortunately, traditional scones with butter and flour have not been good to my stomach over the past few years. I’ve been looking for an alternative.
So finding the right combination of gluten-free and paleo friendly flours, along with the right amount of fat and sweetness was a project I’ve been excited to undertake. And I’m happy to report, THESE ARE AMAZING!!!!
How to make Blackberry Almond Scones:
The idea for a blackberry scone was kindly suggested by my berry loving little guy. He asked if I have blackberry recipes on the blog, and I realized we were lacking in that department. I also wanted a yummy nut flavor to go along with it, and figured the almond extract plus slivered almonds would make a great combo!
So to begin, here are the ingredients we will need:
- almond flour
- tapioca flour
- coconut flour
- baking soda
- coconut sugar
- Himalayan sea salt
- ghee or grass fed butter
- almond extract
- full fat coconut milk
- fresh or frozen blackberries
- slivered almonds
Start by mixing together the dry ingredients: almond flour, tapioca flour, coconut flour, coconut sugar, baking soda, and salt. In a food processor (or using a pastry knife) blend in the butter or cold ghee. The mixture should look crumbly.
In a separate bowl, whisk together the egg, almond extract, and coconut milk. Fold into the dry mixture and mix. Then fold in the raspberries and half of the slivered almonds. Continue to mix with a wooden spoon to ensure no dry pockets remain.
Refrigerate for at least 30 minutes so the dough has an opportunity to dry a bit and get nice and thick. Remove from the fridge and create a large flat/round disk, about 10 inches in diameter.
Now slice the dough like a pizza! You can use a pizza cutter or large knife. Slice in half, than quarters, than eighths. Gently place the 8 triangles on a baking sheet that is lined with parchment paper. Stick some more almonds into the dough. Transfer to the oven.
Bake for just around 15 minutes and remove from the oven. Now it’s time to make the glaze!
For a strict Paleo scone, you will combine coconut butter, maple syrup, almond extract, and salt (use a little water to thin it out if needed.
Alternatively, you can use powdered sugar, some almond extract, and butter or ghee.
Pour on top of the scones.
Store these delicious scones by freezing (my preferred method), or in an air tight container for up to 3 days. Taste best served day of, or as long as you freeze the leftovers after baking so they maintain freshness.
Blackberry Almond Scones
For the Scones:
- 2 cups blanched almond flour
- 1/2 cup tapioca starch
- 1/3 cup coconut flour
- 1/2 cup coconut sugar
- 1 tsp baking soda
- 1/4 tsp sea salt
- 1/2 cup cold grass-fed butter or ghee
- 1 large egg
- 1/3 cup full fat coconut milk
- 2 tsp almond extract
- 1 cup fresh or frozen blackberries
- 1/3 cup slivered almonds (+ more for garnish)
For the Glaze:
- 1/4 cup coconut butter
- 2 tbsp maple syrup
- 2 tsp almond extract
- pinch of sea salt
In a large bowl, mix together the dry ingredients: almond flour, tapioca starch, coconut flour, coconut sugar, baking soda, and salt.
Make the ghee or butter is cold. If using butter, cut into small chunks. Add the butter or ghee to the dry mixture using a pastry knife or food processor. Cut or pulse until the mixture is cumbly.
In another bowl, whisk together the egg, coconut milk, and almond extract. Pour into the dry mixture and incorporate using a rubber spatula or wooden spoon. Continue to mix until no dry pockets remain. Now gently fold in the blackberries and almonds.
Transfer the dough to the fridge and let chill for at least 30 minutes (you can also freeze).
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Using another piece of parchment paper, place the dough on the paper. Using a rolling pin or your hands, roll the dough into a large circular disk. If it's too sticky, use some tapioca starch and sprinkle on top.
Cut the dough into 8 equal wedges and place on the prepared baking sheet. Pin extra almonds into the wedges if desired. Transfer to the oven and bake for 15-17 minutes, or until golden brown and fluffy.
Remove from oven and let cool.
Now make the glaze. Stir together the coconut butter, maple syrup, almond extract, and a pinch of salt. If too thick, add in 1 tbsp of water until you get a thinner glaze. Drizzle on top of each scone and serve.