Sour Cream and Blueberry Almond Flour Scones

These sour cream and blueberry almond flour scones are so addicting that you'll be glad they're more nutritious and lower in carbs and sugar than traditional scones! 

It wasn’t until recently that I started to enjoy scones. While vanilla scones drew me in, these blueberry and sour cream scones have me hooked. The combination of sour cream and blueberry is completely addicting! And because they’re made with almond flour, all of this flavor and perfect texture comes in blueberry scones that are lower in carbs and more nutritious than traditional scones.

How Will the Ingredients in these Scones Boost Mood and Brain Function?

Calling scones “healthy” might seem bold. What is it about these sour cream and blueberry scones that empowers me to call them healthy?

• Lower in Sugar and Carbs than Most Scones: Minimizing commercial baked goods and sweets is a key component of dietary recommendations for mood (source). Thankfully, these aren’t standard commercial scones! Almond flour instead of all-purpose flour means they’re gluten-free, grain-free and significantly lower in carbs. I’ve also minimized the sugar in this recipe, which keeps it to 9 grams per scone and a total of 18 grams of net carbs. In comparison, Starbucks blueberry scones contain 22 grams of sugar and 54 total grams of carbs! (source).
• Gluten-Free: These scones are made with almond flour instead of all-purpose flour, so they’re completely gluten-free. Research shows that mood and psychiatric disorders like anxiety, depression, autism and schizophrenia may be correlated with food allergies and sensitivities, most commonly gluten (source, source, source, source). No gluten in these scones means you have eliminated that as a potential trigger, while still enjoying blueberry sour cream scones that are totally addicting!
• Antioxidants to Fight Inflammation: The research connecting inflammation with mood and neuropsychiatric disorders like depression and autism is substantial and growing (source, source). One of the many reasons that antioxidants, like the proanthocyanidins in blueberries, are so good for us is that they help fight this inflammation (source).
• Nutrients to make energy and neurotransmitters: your brain needs a lot of nutrients and energy to do all the amazing things that it does. Turning food into energy and producing the neurotransmitters that regulate our emotions, learning and memory requires protein, vitamins and minerals. These almond flour blueberry sour cream scones provide 5 grams of protein along with vitamin E and magnesium, helping to give your brain what it needs to function at its best! (source)

Steps, Tools and Ingredients

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Steps to Make Sour Cream and Blueberry Almond Flour Scones

Making these scones is easier than you might think!

Step 1: Mix the dry ingredients and wet ingredients in separate bowls. Add the coconut flour to a separate bowl and roll the blueberries around until they’re evenly coated.

Step 2: Add the blueberry and coconut flour mixture to the dry ingredients. Combine the wet and dry ingredients and gently fold the dough until it’s well incorporated.

Step 3: Turn the dough out onto a clean countertop or piece of wax paper and shape into a circle about one inch high. Cut into 8 wedges. Arrange on a baking sheet lined with parchment paper and bake based on your altitude (see the notes below).

Step 4: Let cool and enjoy!

Tips:

• Avoid soggy dough around the blueberries: Rolling the frozen blueberries in coconut flour before adding them to the remaining dry ingredients helps to absorb excess moisture around the blueberries. This helps give the scones their perfect texture, so don’t skip it!
• High altitude vs. sea level baking: the baking temperature and time will vary based on your elevation. Where I live at 6,500 feet above sea level (almost 2,000 meters), which is considered “high altitude”, baking these scones for 20 minutes at 350 degrees Fahrenheit (180 degrees Celsius) results in perfect scones. If you’re at sea level, you’ll need to lower the temperature to 325 degrees Fahrenheit (160 degrees Celsius) and cook for only 15 minutes.

Ingredients:

• Almond flour – thanks to its exploding popularity, almond flour can be found just about anywhere these days. I’ve found Costco to have the best price, but you can also find it on Amazon.

• Regular or wild blueberries – you can use regular or wild frozen blueberries for this recipe. Both are delicious!

Sour Cream and Blueberry Almond Flour Scones 

Good thing these sour cream and blueberry scones are healthy because they are completely addicting! Made with almond flour, they have a perfect texture, less carbs and sugar than traditional scones, and lots of nutrients to power your brain.

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5 from 4 votes

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Sour Cream & Blueberry Almond Flour Scones

Good thing these sour cream and blueberry scones are healthy because they are completely addicting! Made with almond flour, they have a perfect texture, less carbs and sugar than traditional scones and lots of nutrients to power your brain.

Course Breakfast, Brunch

Cuisine American

Prep Time 15 minutes

Cook Time 20 minutes

Servings 8 scones

Calories 268 kcal

Author Laura Duffy

Ingredients

Dry Ingredients

• 1 ½ cups almond flour
• ½ cup arrowroot powder
• 2 Tbsp coconut flour roll frozen blueberries in it before adding to the dry ingredients
• 1 tsp baking powder
• 1 Tbsp psyllium
• ¼ tsp salt

Wet Ingredients

• 4 Tbsp ½ stick melted butter
• ½ cup sour cream
• 3 Tbsp honey
• ½ tsp vanilla

Other

• ½ cup frozen blueberries

Instructions

1. Add all of the dry ingredients except the coconut flour to a large bowl and whisk until well combined. In a separate bowl, add the melted butter and remaining wet ingredients and whisk until smooth.
2. Put the frozen blueberries in a large bowl with the coconut flour and mix until all of the blueberries are coated with coconut flour. Add the blueberries and any coconut flour remaining in the bowl to the dry ingredients and mix gently.

3. Carefully mix the wet ingredients into the dry using a spoon. Once the dough is mixed, turn it out onto a clean countertop or piece of wax paper. Shape the dough into a wheel about 1 inch thick before using a sharp knife to cut into 8 wedge-shaped sections.

4. Arrange the dough wedges on a large baking sheet lined with parchment paper.

5. Bake at 350 degrees Fahrenheit for 20 minutes (this is for high altitude. See notes for sea level instructions).

Recipe Notes

I developed this recipe where I live at 6,500 ft elevation, which is considered "high altitude". Please refer to the instructions below to make adjustments for the elevation of your location.

• High Altitude: bake at 350 Fahrenheit (180 Celsius) for 20 minutes.
• Sea Level: bake at 325 (160 Celsius) for 15 minutes
• Increase the bake time and/or temp as elevation increases.

Nutrition Facts

Sour Cream & Blueberry Almond Flour Scones

Amount Per Serving

Calories 268 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 4g25%

Cholesterol 7mg2%

Sodium 155mg7%

Potassium 78mg2%

Carbohydrates 22g7%

Fiber 4g17%

Sugar 9g10%

Protein 5g10%

Vitamin A 340IU7%

Vitamin C 1mg1%

Calcium 91mg9%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Disclosure: this post includes affiliate links for convenience. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

REFERENCES

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