Adapted from Elana’s Pantry orig­i­nal recipe of Gluten Free Cran­berry Orange Scones, I’ve com­bined two of my favorite fla­vors, with almond flour as the base. Due to my night­shade allergy, and because potato starch is such an inte­gral ingre­di­ent for most gluten free mixes, these scones are a great solu­tion. Once again, thank you Elana for your amaz­ing blog!

These freeze beau­ti­fully so they can be pulled out by hun­gry chil­dren, thawed for 15 min­utes and eaten up with a cup of almond milk hot choco­late. And the recipe also dou­ble well, as I’ve done for the photo, because our fam­ily blows through them in no time.

Prep time: 10 min­utes
Total time: 20–25 min­utes
Yield: 8 scones

2 c. almond flour
1/4 tsp. kosher salt
1 tsp. bak­ing soda
3/4 c. frozen blue­ber­ries
1 T lemon zest
1 egg
4 T agave nectar

1. Pre­heat oven to 375 degrees.
2. In a large bowl, com­bine almond flour, salt, bak­ing soda and zest. Pull out about 1/2 c. of the dry mix­ture and set aside.
3. In a smaller bowl, whisk egg and agave together until well combined.
4. Mix wet ingre­di­ents into dry.
5. Drop blue­ber­ries into reserved 1/2 c. of dry mix­ture and coat. Drop blue­ber­ries into bat­ter and combine.
6. Form dough into a cir­cle, about 1 inch thick. Cut into 8 pieces and place onto parch­ment lined or greased bak­ing sheet.
7. Brush scones with almond milk and sprin­kle turbinado sugar on each.
8. Bake for 10 min­utes (about 13 min­utes if you dou­ble the recipe). Trans­fer to rack to cool and serve.