Oil-free Blueberry Streusel Scones

These scones are topped with crunchy cinnamon almonds and overloaded with natural blueberry flavor.

Eating Style: Dairy-free, Egg-free, Gluten-free, Grain-free, Keto, Paleo, Refined Sugar-free, Soy-free, Sugar-free, Vegan, Vegetarian

Prep Time:

Serves: 12



  • 2 cups almond flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon ground stevia leaf
  • pinch of salt
  • 1 cup fresh blueberries
  • 1 egg – see note
  • 2 tablespoon almond milk

Streusel topping

  • 1 tablespoon egg white – see note
  • 1/4 cup slivered almonds
  • 1/2 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, 1/2 inch in thickness and place on prepared cookie sheet.
  7. Bake for 20-22 minutes or until golden.
  8. Allow to cool for 10 minutes before digging in!

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To keep vegan/egg-free – replace egg with 1 flax egg – 1 tablespoon freshly ground flax mixed with 3 tablespoon water and egg white with 1 tablespoon of apple sauce.

Nutrition Information Per Serving

  • Calories: 145
  • Calories from Fat: 105
  • Total Fat: 11.6
  • Saturated Fat: 1.3 g
  • Sodium: 12 mg
  • Carbs: 5.9 g
  • Dietary Fiber: 2.6 g
  • Net Carbs: 3.3 g
  • Sugars: 2 g
  • Protein: 0.6 g