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Blueberry Almond Scones

  • Author: Rachel Marion
  • Prep Time: 15 min
  • Cook Time: 40 min
  • Total Time: 55 min
  • Yield: 6 servings 1x


  • 2 1/2 cups almond flour
  • 1/2 tsp baking soda
  • 1/2 tsp powdered stevia (I use the SweetLeaf brand)
  • 1/4 tsp salt
  • 1 cup blueberries
  • 1/2 cup vanilla ghee, melted
  • 2 eggs


  1. Preheat the oven to 350°F. Grease a baking/cookie sheet, set it aside. Combine the almond flour, baking soda, powdered stevia, and salt in a medium mixing bowl. Whisk with a fork to ensure there are no clumps.
  2. Add the berries, melted ghee, and eggs. Gently mix the ingredients until a firm dough forms. Transfer to the baking sheet and press into a round disc approximately 3/4″ thick.
  3. Bake in the preheated oven for 30 – 40 minutes, or until browned on the outside and a tester inserted comes out clean.
  4. Slice and enjoy.