Almond Flour Lemon Blueberry Scones – Delicious & Easy

Almond Flour Lemon Blueberry Scones are more than just a baked good; they’re a little ray of sunshine in every bite. If you’re anything like me, the thought of a tender, slightly crum extractbly scone bursting with vibrant blueberries and a zesty hint of lemon is pure bliss. These aren’t your average scones, though. By swapping traditional flour for almond flour, we unlock a wonderful nutty depth and a delightfully tender texture that melts in your mouth. The combination of tart blueberries and bright lemon zest creates a flavor profile that is both refreshing and comforting, making these Almond Flour Lemon Blueberry Scones the perfect companion for your morning coffee, afternoon tea, or a sweet evening treat. They’re surprisingly simple to whip up, proving that wholesome ingredients can lead to truly exceptional results.

Why You’ll Love These Scones:

A delightful twist on a classic, packed with flavor and goodness!

this recipe

Almond Flour Lemon Blueberry Scones

Hello baking enthusiasts! Today, we’re diving into a delightful recipe that’s both healthier and incredibly delicious: Almond Flour Lemon Blueberry Scones. These scones are wonderfully tender, bursting with bright lemon flavor and sweet blueberries, all without the gluten and with a fantastic nutty undertone from the almond flour. They’re perfect for a special breakfast, a delightful afternoon tea, or simply a guilt-free treat. I’ve found that using almond flour makes for a wonderfully moist scone, and the combination of lemon and blueberry is simply irresistible. Let’s get started!

Ingredients:

Instructions:

1. Prepare Your Dry Ingredients and Grate the Butter

First things first, let’s get our dry ingredients ready. In a medium-sized bowl, whisk together the 2 cups of finely-ground almond flour, 1 1/2 teaspoons of baking powder, 1 tablespoon of lemon zest, and 1/2 teaspoon of salt. Make sure everything is thoroughly combined. This ensures that the leavening agent and salt are evenly distributed, which is crucial for consistent baking. Now, for a key step to achieving tender scones: grate your 2 tablespoons of unsalted frozen butter directly into the dry ingredients. Grating the butter while it’s frozen helps to create small, distinct pieces of fat that will melt during baking, creating flaky layers. You want to gently incorporate the grated butter into the dry ingredients using your fingertips or a pastry blender until the mixture resembles coarse crum extractbs. Avoid overworking the dough at this stage; we’re aiming for a crum extractbly texture.

2. Combine the Wet Ingredients and Form the Dough

In a separate small bowl, whisk together the 1/2 cup of plain Greek yogurt, 3 tablespoons of honey, the beaten large egg, and 1 teaspoon of vanilla extract. The Greek yogurt adds moisture and a slight tang, while the honey provides natural sweetness. Once your wet ingredients are well combined, pour them into the dry ingredient mixture. Begin extract to gently mix everything together with a spatula or wooden spoon until just combined. Be careful not to overmix. At this point, the dough might seem a little crum extractbly or shaggy. If it feels too dry and isn’t coming together, you can add 1 to 2 tablespoons of milk or heavy cream, a little at a time, until the dough just starts to form a cohesive ball. You don’t want a sticky dough, just one that holds together when pressed.

3. Gently Fold in the Blueberries and Shape the Scones

Now for the star of the show: the blueberries! Gently fold in your 2/3 cup of fresh blueberries. Try not to mash them as you fold them in; we want them to remain mostly intact to release their juicy goodness during baking. Once the blueberries are evenly distributed, turn the dough out onto a lightly floured surface (use a little extra almond flour here if needed). Gently pat the dough into a disc, about 3/4 to 1 inch thick. You can use a knife or bench scraper to cut the disc into 8 wedges, just like cutting a pizza. Alternatively, you can use a round biscuit cutter if you prefer a more uniform shape. If you’re not using a cutter and opting for wedges, gently pull the wedges apart slightly.

4. Bake Your Beautiful Scones

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Carefully transfer your shaped scones onto the prepared baking sheet, ensuring they have a little space between them. For an extra golden-brown touch, you can brush the tops of the scones with a little extra milk or egg wash if you have any leftover. Bake for 18-22 minutes, or until the scones are golden brown around the edges and a toothpick inserted into the center comes out clean. The baking time can vary slightly depending on your oven, so keep an eye on them. The aroma that fills your kitchen at this stage is truly wonderful!

5. Prepare the Lemon Glaze and Finish

While the scones are baking or cooling, let’s prepare a simple yet perfect lemon glaze. In a small bowl, whisk together the 1/4 cup of powdered sugar (or Swerve confectioner for a sugar-free option) with 1 tablespoon of fresh lemon juice and 1 to 2 tablespoons of milk or heavy cream. Start with 1 tablespoon of liquid and add more only if needed to reach your desired drizzling consistency. You want a glaze that’s thick enough to coat the scones but not so thin that it runs off immediately. Once the scones have cooled slightly on the baking sheet (about 5-10 minutes after coming out of the oven), you can generously drizzle or spread the lemon glaze over the tops. This glaze adds an extra punch of lemon flavor and a lovely finish to these already delicious treats. Allow the glaze to set for a few minutes before serving. Enjoy your homemade Almond Flour Lemon Blueberry Scones warm! They are also delicious at room temperature and can be stored in an airtight container for a couple of days.

Conclusion:

I truly hope you’ve enjoyed discovering this delightful recipe for Almond Flour Lemon Blueberry Scones! These scones are a testament to how delicious and satisfying gluten-free and lower-carb baking can be. They’re wonderfully tender, bursting with the bright zest of lemon and the sweet pop of blueberries, all with that satisfying crum extractb you expect from a scone. The use of almond flour not only makes them a fantastic option for those watching their carb intake or avoiding gluten, but it also lends a subtle nutty depth that complements the other flavors beautifully.

These are perfect for a special breakfast, a delightful afternoon tea, or even a light dessert. I love serving mine warm with a dollop of Greek yogurt or a drizzle of honey. For variations, feel free to swap out the blueberries for raspberries or even add a touch of lavender for a floral twist. Don’t be afraid to experiment with the lemon zest – a little more can make them even more vibrant! I encourage you to give these Almond Flour Lemon Blueberry Scones a try; I’m confident you’ll be delighted with the results.

Frequently Asked Questions:

Can I use a different type of flour?

While this recipe is specifically developed for almond flour to achieve its unique texture and flavor profile, you could experiment with a blend of almond flour and another gluten-free flour like coconut flour or tapioca starch. However, be aware that this will likely alter the texture and might require adjustments to the liquid content.

How should I store these scones?

These scones are best enjoyed fresh. If you have leftovers, store them in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. You can gently reheat them in a toaster oven or oven for a few minutes to revive their texture.

My scones are crum extractbly, what did I do wrong?

Almond flour baked goods can sometimes be a bit more delicate. Ensure you’re not overmixing the dough after adding the dry ingredients, as this can make them tough or crum extractbly. Also, make sure your butter is cold and incorporated properly. Chilling the dough before baking can also help firm them up.

Almond Flour Lemon Blueberry Scones

Deliciously moist and tender scones made with almond flour, bursting with fresh blueberries and bright lemon flavor. Perfect for breakfast or a light snack.

Prep Time
15 Minutes

Cook Time
18 Minutes

Total Time
33 Minutes

Servings
8 scones

Ingredients

• 2 cups finely-ground almond flour, spooned and leveled + more as needed
• 1 1/2 tsp baking powder
• 1 TBS lemon zest
• 1/2 tsp salt
• 2 TBS unsalted frozen butter, grated
• 1/2 cup plain Greek yogurt
• 3 TBS honey
• 1 large egg, beaten
• 1 tsp vanilla extract
• 2/3 cup fresh blueberries
• 1/4 cup powdered sugar or Swerve confectioner (for sugar free)
• 1 TBS fresh lemon juice
• 1-2 TBS milk or heavy cream (or as needed for desired consistency)

Instructions

1. Step 1
   Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Step 2
   In a large bowl, whisk together almond flour, baking powder, lemon zest, and salt.
3. Step 3
   Cut in the grated frozen butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
4. Step 4
   In a separate small bowl, whisk together Greek yogurt, honey, beaten egg, and vanilla extract.
5. Step 5
   Add the wet ingredients to the dry ingredients and mix until just combined. Gently fold in the fresh blueberries.
6. Step 6
   The dough should be slightly sticky. If too wet, add a little more almond flour. If too dry, add 1-2 TBS milk or heavy cream until a cohesive dough forms.
7. Step 7
   Turn the dough out onto a lightly floured surface (use almond flour). Pat it into a disc about 3/4-inch thick. Cut into 8 wedges.
8. Step 8
   Place scones on the prepared baking sheet. Bake for 15-18 minutes, or until golden brown and cooked through.
9. Step 9
   While scones are cooling, whisk together powdered sugar (or Swerve), lemon juice, and enough milk or cream to create a drizzling glaze. Drizzle over cooled scones.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.