With all these wonderful fresh blueberries available, I had no choice but to make some fresh blueberry scones the other morning for me and my hubby. I love attempting alternatives to standard white flour recipes and this morning was no exception.
Now my husband is no pushover when it comes to me experimenting on him, and his background is Austrian - so think wonderful, delicate, delicious pastries and croissants. Nudge, nudge, wink, wink! He commented that they were good but didn't have the texture of a 'normal' scone. But guess what, of course they wouldn't - almond flour is much different than white flour. The finished product was delicious (if you love candied ginger like I do) but, yes the texture was a bit crumbly given it's nuts we are working with (the flour that is and not present company)!
But I thought they were delicious and would make them again. Particularly, if you are someone that cannot tolerate gluten, I think these would appeal to you.
Recipe (Adapted from Emily Farris, Food & Wine):
In a small bowl, whisk together the eggs, maple syrup, and melted butter. Add the wet ingredients to the dry ingredients until just combined. Stir in the blueberries and candied ginger, then transfer dough to a lightly floured work surface and form into a 10-inch circle.
Cut the dough into 8 wedges and place on a parchment-lined baking sheet. Bake for 20 minutes, rotating halfway through, until golden brown and cooked through. Cool on a wire rack and serve.