Making Almond Flour + Gluten & Dairy Free Blueberry Scones

Needing to bring something to my Book Club meeting this morning got me searching on Google last night for some kind of gluten-free, dairy-free yummy thing that goes with coffee and tea. Of course I thought of scones and since it was 7:30 pm, I didn’t want to have to go to the grocery store. So my choice would also require that I have all ingredients on hand.

I found what looked like an amazing blueberry scone recipe at (Mine didn’t look quite so light and fluffy as hers but more on that later). Since it didn’t even have very many ingredients, I felt sure I could pull these together for the meeting the next morning. The only thing I didn’t have was almond flour. I did, however, have raw almonds and how hard could it be to make my own almond flour?

After another quick Google search, I learned how to make almond flour on  It seemed pretty simple but I needed blanched almonds and I had raw almonds. What is a blanched almond anyway, I thought? Well, it turns out they’re naked almonds, brown skins removed. I’d have to take the peels off apparently.

So one more Google search brought me to A minute in boiling water and a quick squeeze? Easy peazy. So I went for it!

The website said to blanch almonds you simply pour boiling water on the raw almonds and let them sit for one minute, drain and rinse in cold water. The peels are supposed to bubble and slip right off between your fingers. I found this was true for about half of my almonds. The other half needed a second bath in the boiling water and then they peeled easily. Unfortunately, I struggled for a while with the stubborn ones before deciding to give them another bath.

Once my almonds were all beautifully naked, I whirled them in my little cleaned out coffee grinder in small batches as suggested on I skipped the step of sifting the flour because it seemed to be a pretty fine grind and I didn’t have any big chunks of almond. 2 cups of almonds made exactly 2-1/2 cups of almond flour which is exactly what I needed for my blueberry scones.

I have since read that some people just grind up raw almonds, peel and all without blanching them, and others make flour from the leftover pulp after making their own almond milk. I think I’ll try both of these methods next time because a) peeling the almonds was kind of a pain in the a$$ and b) the flour was a bit moist. I do wonder if that may be why my scones didn’t turn out looking the same as nourishingflourishing. It may have also been the skipped sifting step.

It doesn’t really matter though because they were delicious and a great addition to the spread at our Book Club meeting.

Gluten-Free Dairy-Free Blueberry Scones



2 1/2 C. blanched almond flour (make your own and save)
2 Tb. arrowroot powder (if you don’t have it, sub some coconut flour, chickpea flour, or extra almond flour)
3/4 t. baking soda
1/2 t. salt
1 ethically sourced egg
1/4 c. agave or honey
1 t. apple cider vinegar (or lemon juice)
1 Tb. vanilla
1/2 t. almond extract (optional)
1/4 – 1/2 C. frozen blueberries (fresh should work fine too — just keep your hands wet while working with the dough. If you want a less soft/moist scone, use dried blueberries.)

1) Mix dry ingredients.
2) Mix wet ingredients. Add wet to dry.
3) Add blueberries, and gently combine.
4) With wet hands, shape dough into a ball and place on parchment-lined baking sheet.
5) Flatten to about 3/4″ thickness, and slice into 8 pieces, like a pizza.
6) Using a flat, thin spatula, carefully separate pieces so they will have room to bake.
7) If desired, use an egg wash on top for a crisp top texture (whisk an egg and apply a very thin layer on tops of scones).
8) Place in 350* oven for about 15-20 minutes, removing when edges and tops start to brown. Let cool for an hour at least.

To your health,

Laren Watson

Holistic Health Coach

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