Oil-free Blueberry Streusel Scones
Recipe type: Vegan [optional], Gluten free, Dairy free, Sugar free
Prep time: 
Cook time: 
Total time: 
Serves: 12 scones
These scones are topped with crunchy cinnamon almonds and overloaded with natural blueberry flavor. They make for a perfect sized treat with a warm cup of tea.
  • 2 cups almond flour
  • 1 teaspoon baking powder
  • ¼ teaspoon ground stevia leaf
  • pinch of himalayan rock salt
  • 1 cup fresh blueberries
  • 1 egg [to make vegan use 1 flax egg – 1 tablespoon freshly ground flax mixed with 3 tablespoon water]
  • 2 tablespoon almond milk
Streusel topping
  • 1 tablespoon egg white [to make vegan use 1 tablespoon apple sauce]
  • ¼ cup slivered almonds
  • ½ teaspoon ground cinnamon
  • pinch stevia
  1. Preheat oven to 375F and line a cookie sheet with parchment paper or a silicon baking mat.
  2. Prepare streusel topping by combining all ingredients in a small bowl.
  3. In a large bowl, combine almond flour, baking powder, stevia, and salt. Whisk to combine.
  4. Add blueberries and coat with flour mixture. Set aside.
  5. Combine almond milk and egg in a small bowl. Add wet mixture to flour mixture and stir until fully incorporated. You should be able to knead the dough with your hands with no problems.
  6. Shape dough into 12 small scones, ½ inch in thickness and place on prepared cookie sheet. Press the streusel topping onto the tops of the scones.
  7. Bake for 20-22 minutes or until golden.
  8. Allow to cool for 10 minutes before digging in!
Recipe by Healthful Pursuit at https://www.healthfulpursuit.com/2011/03/oil-free-blueberry-streusel-scones/