The scone that will forever change your mind about scones. Gluten-Free Sour Cream Blueberry Thyme Scones have the perfect texture (no dry crumbly scone here) they are slightly sweet with a lovely balance of fresh herbaceous thyme. Gluten-free, wholesome ingredients, low in sugar, and simply divine!
Scones need a new PR agent.
They get a bad rap, and it's unwarranted.
Yes, there are some scones in the world that are downright terrible (I'm looking at you coffee shop scones that are so dry they make me cough), but REAL scones, good scones… oh man there is nothing like them!
- Perfectly moist, but not overly cakey crumb
- Just the right hint of sweet but not overly sweet, think of a biscuit with just a touch more sweetness
- The perfect vehicle for thick homemade jam, and cold salty butter
Scones are where it's at!
I studied abroad in London a million years ago and literally ate a scone every single day. The grocery store (Tesco) scones were my life! I came back to America purchased a scone from a bakery and thought… wait, these aren't scones!
I am here today to stand up for the scone.
Let's get baking!
INGREDIENTS NEEDED TO MAKE SOUR CREAM BLUEBERRY SCONES:
- Almond Flour
- Arrowroot Starch – Also called arrowroot powder, if you don't have this ingredient in your healthy baking pantry I highly recommend purchasing it. Arrowroot helps improve the texture of gluten-free baked goods and is the perfect thickener for sauces, soups, and gravies.
- Butter or Coconut Oil
- Sour Cream – or Greek Yogurt
- Maple Syrup – or Honey
- Blueberries – fresh is best but frozen will also work
- Fresh Thyme
- Baking Soda, Baking Powder, Salt
TOOLS YOU WILL NEED:
- Food Processor – or pastry cutter
- Mixing Bowls
- Wooden Spoon
- Baking Sheet
- Parchment Paper – or Silpat Pads
GLUTEN-FREE SCONES GET ON MY LEVEL
I've shared my mom's “why bother” philosophy around gluten-free baked goods 😂 it is always a gamble when I have her try my healthier take on classic recipes.
I made her these scones, the very ones in this photograph, popped them in the oven so they were warm and toasty, walked away, came back and she had already finished one.
Oh, mom… I was going to tell you about those scones before you ate them!
Why, she said, don't tell me they are gluten-free I won't believe you.
They are. They are gluten-free. They are made with wholesome ingredients, VERY low in sugar (3 tbsp maple syrup in the whole recipe) and so darn good.
So. Darn. Good.
PERFECT EVERY TIME SCONE RECIPE TIPS:
- Make sure all of your ingredients are COLD. Your butter needs to be cold, but so do the eggs, sour cream, and ideally even the flour.
- Use a food processor to combine the dry flour mixture and cold butter until the butter resembles little pea-sized balls.
- If you don't have a food processor you can do this step with a pastry cutter or two knives – here is a great tutorial on how to cut butter into flour.
- Allow your dough to chill – especially when you are using gluten free flours this step is necessary.
- Brush with butter or coconut on top for a crunchy outer edge, and bake until browned slightly on the bottom
NUTRITION NERD CORNER 🤓
BLUEBERRIES (AKA bloobs) YOUR ANTIOXIDANT POWERHOUSE:
Antioxidants are compounds that provide a host of health benefits due to their ability to fight harmful free radicals. Antioxidants prevent cell damage and can protect against chronic disease.
Blueberries contain specific types of antioxidants called phenols, specifically flavonoids and anthocyanins.
Antioxidants in food are measured by something called the ORAC scale. ORAC, standing for Oxygen Radical Absorbance Capacity, is a lab test that “attempts” to quantify the total antioxidant capacity of a food.
ORAC researchers at the Jean Mayer Center suggest that increasing daily intake to between 3,000 and 5,000 ORAC units seems to have a significant impact on plasma and tissue antioxidant capacity.
Wild blueberries have an ORAC value of 9,621 (per one cup) and non-wild blueberries measure 4,669. Both VERY high scores, and a great way to get in health-supportive antioxidants.
Also… blueberries are awesome and delicious, and in season so eat them 💜
HOW TO SERVE SCONES:
- You can make a simple sour cream glaze (optional) but delicious
- Serve with butter and homemade jam
- Drizzle with a little honey
- Eat plain, as is, perfection
- Perfect with an herbal tea, or turmeric latte.
HOW TO STORE AND REHEAT SCONES:
Gluten-free baked goods tend to get soft as they sit. This isn't ideal for a scone. I recommend storing in an air-tight container but then reheating in the oven to re-crisp.
Also, scones warm out of the oven are potentially one of the greatest joys in life.
DIETARY MODIFICATIONS FOR THIS RECIPE:
This recipe is naturally gluten-free and vegetarian
- Paleo – Sub the butter for ghee or coconut oil, sub the sour cream for thick coconut yogurt
- Keto – You can eliminate the maple syrup, but I think this is a keto-friendly recipe at only 18 net carbs per serving (of course depending on your macro allowance)
- Vegan – Sub the butter for ghee or coconut oil, sub the sour cream for thick coconut yogurt, sub the eggs for chia or flax eggs.
- Low Fodmap – I consider this recipe low-fodmap friendly as long as you tolerate dairy
MORE GLUTEN FREE BAKED GOOD RECIPES YOU WILL LOVE:
Strawberry Banana Bread Muffins
Tahini Espresso Brownies
Tropical Carrot Cake
Almond Flour Chocolate Chip Cookies
Cherry Rhubarb Crisp
I hope you love this Gluten-Free Blueberry Scone Recipe! If you make it sure to tag me @abrapappa on Instagram so I can share your photo!
If you’ve tried this recipe, don’t forget to rate ⭐️ and leave me a comment below.
Gluten Free Sour Cream Blueberry Thyme Scones
- 2 cups almond flour
- 1/2 cup arrowroot starch
- 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1 tsp salt
- 2 tbsp cold butter
- 2 large eggs
- 2 tbsp sour cream
- 3 tbsp maple syrup
- 1 cup fresh blueberries
- 1 tbsp fresh thyme leaves
- In a food processor combine the almond flour, arrowroot, baking soda, baking powder, and salt. Pulse in the cold butter until the butter is pea-sized. If you don't have a food processor you can use a pastry cutter to cut the butter into the flour.
- In a large bowl whisk together the eggs, sour cream, and maple syrup.
- Using a wooden spoon combine the dry mixture with the wet mixture. Fold in the blueberries and fresh thyme.
- Place the dough in the fridge to chill for 10-15 minutes.
- Preheat oven to 350°. Line a baking sheet with parchment paper. Sprinkle your work surface with a bit of blanched almond flour and melt 1 tbsp of butter to brush the top of your scones.
- Remove dough from the refrigerator and place on your floured surface. Shape the dough into a large circle, then cut into 8 even triangles by cutting in half twice.
- Brush the tops of the scones with melted butter.
- Carefully place each scone onto the prepared baking sheet. Bake for 16-18 minutes or until scones are golden along the edges.
- Remove from the oven and sprinkle with additional fresh thyme.
- Serve warm or room temperature with thick spread butter and your favorite jam
OPTIONAL Sour Cream Glaze
- In a small bowl whisk together 1/4 cup sour cream with 1 tbsp maple syrup and 1 tbsp oat milk or almond milk to thin out. Consistency should be like a drizzly glaze.
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