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Gluten Free Sour Cream Blueberry Thyme Scones Recipe

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These Gluten Free Sour Cream Blueberry Thyme Scones are a delightful breakfast treat combining tender almond flour-based scones with fresh blueberries and aromatic thyme. Enhanced with a subtle sweetness from maple syrup and a hint of rich sour cream, these scones are perfect for a cozy morning or afternoon snack. They are naturally gluten free and offer a moist, flaky texture, finished with a golden butter glaze and optional sour cream drizzle.

  • Author: Sarah
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Total Time: 28 minutes
  • Yield: 8 scones
  • Category: Baked Good, Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Dry Ingredients

  • 2 cups almond flour
  • 1/2 cup arrowroot starch
  • 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1 tsp salt

Wet Ingredients

  • 2 tbsp cold butter
  • 2 large eggs
  • 2 tbsp sour cream
  • 3 tbsp maple syrup

Additional Ingredients

  • 1 cup fresh blueberries
  • 1 tbsp fresh thyme leaves
  • 1 tbsp melted butter (for brushing)

Optional Sour Cream Glaze

  • 1/4 cup sour cream
  • 1 tbsp maple syrup
  • 1 tbsp oat milk or almond milk

Instructions

  1. Combine dry ingredients: In a food processor, pulse together almond flour, arrowroot starch, baking soda, baking powder, and salt. Add cold butter and pulse until butter pieces are pea-sized. Alternatively, cut the butter into the flour mixture using a pastry cutter if a food processor is unavailable.
  2. Mix wet ingredients: In a large bowl, whisk together eggs, sour cream, and maple syrup until smooth and well combined.
  3. Form dough: Stir the dry ingredients into the wet mixture using a wooden spoon until just combined. Gently fold in fresh blueberries and thyme leaves, ensuring even distribution without breaking the berries.
  4. Chill the dough: Cover and refrigerate the dough for 10-15 minutes to firm up, making it easier to shape.
  5. Prepare for baking: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Lightly dust your work surface with blanched almond flour. Melt 1 tablespoon of butter to brush on the scones later.
  6. Shape the scones: Remove dough from the refrigerator and transfer to the floured surface. Gently shape the dough into a large circle, then cut it into 8 even triangles by slicing in half twice and then dividing each half into quarters.
  7. Brush and bake: Brush the tops of each scone with the melted butter. Place scones carefully on the baking sheet. Bake for 16-18 minutes or until the scones have golden edges and are cooked through.
  8. Garnish and serve: Remove scones from oven and sprinkle with additional fresh thyme. Serve warm or at room temperature with thick butter and your favorite jam.
  9. Optional glaze: Whisk together sour cream, maple syrup, and milk in a small bowl until smooth and drizzleable. Drizzle over cooled scones as a sweet finishing touch.

Notes

  • For best texture, use cold butter and avoid overmixing the dough to keep scones tender.
  • Fresh blueberries can be swapped for frozen but do not thaw them to avoid excess moisture.
  • The optional sour cream glaze adds a tangy sweetness and can be customized with your choice of plant-based milk.
  • Store scones in an airtight container at room temperature for up to 2 days or freeze for longer storage.
  • To reheat, warm scones in a 300°F oven for 5-7 minutes.

Find it online: https://cookingwithsarah.com/gluten-free-sour-cream-blueberry-thyme-scones-recipe/