Cozy Blueberry Almond Scones (Egg or Vegan, Gluten-Free)

There’s something lovely about stumbling across an old recipe — the kind that’s been sitting quietly in a forgotten corner of the internet for nearly two decades, just waiting for someone to dust it off. The original founder of Tea Party Girl – Jenny, found this little gem on a blog called Nourishing Flourishing (that’s long since gone offline – it dated all the way back to 2011 — practically a vintage find at this point!). So, I’ve tweaked it a little, given it a vegan option and re-released it here today — but I wanted to give a nod to wherever it first came from, because somewhere out there, someone was baking these exact scones before some of us even had smartphones!

These scones are soft, lightly sweet, and studded with juicy blueberries — perfect with a cup of tea on a slow afternoon. They’re naturally gluten-free (thanks to the almond flour base) and all the details are in the recipe so you can make it however suits you: with an egg, or with a simple chia “egg” if you’re keeping things plant-based. Either way is valid so bake whichever feels right for you.

Ingredients

• 2 1/2 cups almond flour
• 2 Tbsp arrowroot powder (or sub coconut flour, chickpea flour, or a little extra almond flour)
• 3/4 tsp baking soda
• 1/2 tsp salt
• 1 egg or 1 chia “egg” (1 Tbsp chia seeds + 3 Tbsp water, stirred and left to sit for 10–15 minutes until gel-like)
• 1/4 cup maple syrup (agave or honey also work, if that’s what you have)
• 1 tsp apple cider vinegar (or lemon juice)
• 1 Tbsp vanilla extract
• 1/2 tsp almond extract (optional, but lovely) [just don’t overdo it… it can be overpowering for some!]
• 1/4–1/2 cup frozen blueberries (Too many frozen blueberries can make the baked result a bit soggy and weaken the “structure” of the scones; Fresh work too — just keep your hands damp while mixing; For a firmer, less juicy scone, try dried blueberries.)

Method

1. In a large bowl, whisk together the almond flour, arrowroot powder, baking soda, and salt.
2. In a separate bowl, combine your egg (or chia “egg”), maple syrup, apple cider vinegar, vanilla, and almond extract.
3. Pour the wet ingredients into the dry and mix until just combined.
4. Gently fold in the blueberries, taking care not to over-mix.
5. With damp hands, gather the dough into a ball and place it on a parchment-lined baking sheet.
6. Press the dough down into a round, about 3/4 inch thick, and slice into 8 wedges, like a pizza. [I prefer to cut mine in squares!]
7. Using a thin spatula, carefully separate the wedges so they have a little room to spread while baking.
8. If using egg, you can brush a thin layer of beaten egg over the tops for a crisp, golden finish. If going egg-free, a light brush of plant milk gives a similar effect.
9. Bake at 350°F (175°C) for about 15 minutes, until the edges and tops are just turning golden.
10. Let the scones cool on the tray for at least an hour before tucking in — they firm up beautifully as they cool, and the wait is worth it!

A little nostalgic find, given a cosy new life — perfect for a quiet afternoon with a good book and a warm pot of tea. 🫐🍵

Love from Sonya Michelle x

Tea Party Girl asks:  Did you make this? How did it work out?