Almond Flour Lemon Blueberry Scones-Easy Recipe

Almond Flour Lemon Blueberry Scones are a ray of sunshine on a plate, aren’t they? There’s something utterly delightful about a scone that’s both tender and bursting with vibrant flavors. We all love a good scone, but these almond flour lemon blueberry scones take it to a whole new level. Imagin extracte the bright tang of fresh lemon zest perfectly complementing the sweet, juicy bursts of blueberries, all nestled within a crum extractbly, buttery base made with the goodness of almond flour. This isn’t just any scone; it’s a celebration of simple, wholesome ingredients coming together to create pure bliss. Whether you’re enjoying a leisurely weekend brunch or need a pick-me-up during a busy afternoon, these scones are sure to become a cherished favorite. They’re wonderfully light, delightfully moist, and incredibly satisfying. Get ready to fall in love with baking again with this sensational recipe!

this Recipe

Almond Flour Lemon Blueberry Scones

Get ready to experience a delightful treat that’s both light, flavorful, and surprisingly simple to make. These Almond Flour Lemon Blueberry Scones are a fantastic alternative to traditional flour-based baked goods, offering a wonderfully tender crum extractb and a bright, zesty flavor profile. The combination of tangy lemon and sweet, juicy blueberries is a classic for a reason, and when nestled into a buttery, crum extractbly scone, it’s pure perfection. Whether you’re looking for a gluten-free option, a lower-carb indulgence, or simply a delicious way to start your day or enjoy an afternoon pick-me-up, these scones are sure to become a new favorite.

The beauty of these scones lies in their simplicity and the quality of the ingredients. Almond flour provides a fantastic texture and a subtle nutty flavor that pairs beautifully with the other components. The Greek yogurt adds a lovely moisture and richness, while the honey offers a natural sweetness. And of course, the fresh lemon zest and blueberries are the stars of the show, bursting with vibrant flavor in every bite.

Ingredients:

Instructions:

Creating these delightful scones is a straightforward process that yields impressive results. Follow these steps carefully, and you’ll be enjoying warm, homemade scones in no time.

Prepare Your Dry Ingredients and Butter: In a medium-sized mixing 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. Ensure these dry ingredients are thoroughly combined to distribute the leavening agent evenly. Next, take your 2 tablespoons of unsalted butter. It’s crucial that the butter is frozen and then grated. This technique helps to create little pockets of fat within the dough, which will melt during baking and contribute to a flaky, tender scone. Add the grated frozen butter to the dry ingredients. Using your fingertips, a pastry blender, or two knives, work the butter into the almond flour mixture until it resembles coarse crum extractbs. You want some small pea-sized pieces of butter remaining. This is key for a good scone texture.

Incorporate 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, 1 large beaten egg, and 1 teaspoon of vanilla extract until smooth and well combined. Pour the wet ingredients into the bowl with the dry ingredients and the butter mixture. Gently stir with a spatula or wooden spoon until just combined. Be careful not to overmix at this stage, as overmixing can lead to tough scones, especially with gluten-free flours. The dough will be quite wet and sticky, which is perfectly normal for almond flour-based scones. If the dough seems excessively wet and unmanageable, you can add a tablespoon of almond flour at a time until it’s just workable, but aim to keep it as moist as possible for tenderness. Gently fold in the 2/3 cup of fresh blueberries. Again, try not to crush the blueberries too much.

Shape and Bake Your Scones: Lightly flour a clean work surface with a bit of almond flour or a gluten-free flour blend. Turn the scone dough out onto the prepared surface. The dough will still be sticky. Gently pat or gently press the dough into a round disc about 3/4 to 1 inch thick. You can use your hands for this. Avoid kneading the dough. Once you have your disc, use a sharp knife or a bench scraper to cut the disc into 6 or 8 equal wedges, just like you would cut a pizza. Carefully transfer the scone wedges to a baking sheet lined with parchment paper. Ensure they have a little space between them so they bake evenly. For a lovely golden-brown top, you can brush them with a little extra milk or cream, though this is optional.

Bake to Golden Perfection: Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Place the baking sheet with the shaped scones into the preheated oven. Bake for 15-20 minutes, or until the scones are golden brown on the edges and a toothpick inserted into the center comes out clean. The exact baking time will depend on your oven and the thickness of your scones. Keep an eye on them to prevent over-browning. Once baked, remove the scones from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This step is important to allow the scones to set up properly.

Prepare the Lemon Glaze and Finish: While your scones are cooling, prepare the simple yet delicious 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 1-2 tablespoons of milk or heavy cream. Start with 1 tablespoon of liquid and add more, a teaspoon at a time, until you achieve your desired drizzling consistency. You want it thick enough to coat the scones without being too runny. Once the scones have cooled to at least lukewarm, drizzle this lemon glaze generously over the tops. You can use a spoon or a piping bag for a neater finish. Allow the glaze to set slightly before serving. These scones are best enjoyed fresh, either on the same day they are made or within a day or two. They are absolutely divine served warm with a cup of tea or coffee.

Conclusion:

I hope you’re as excited as I am to try these Almond Flour Lemon Blueberry Scones! They truly are a fantastic treat, offering a delightful balance of zesty lemon, sweet blueberries, and a wonderfully tender crum extractb thanks to the almond flour. These scones are a healthier alternative to traditional ones, perfect for a satisfying breakfast, a delightful afternoon tea, or even a light dessert. Their delicate flavor and appealing texture make them a crowd-pleaser, and I’m confident you’ll find them incredibly rewarding to bake.

For serving, I absolutely love these warm from the oven, perhaps with a dollop of Greek yogurt or a light drizzle of honey. They also pair beautifully with a cup of your favorite herbal tea. Don’t be afraid to get creative with variations! You could swap the blueberries for raspberries, add a touch of lavender for a more floral note, or even sprinkle some poppy seeds into the batter for a little extra crunch and visual appeal. I really encourage you to give these Almond Flour Lemon Blueberry Scones a try – you won’t be disappointed!

Frequently Asked Questions:

Q1: Can I make these scones ahead of time?

Yes, you can! Baked scones can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. For the best texture, I recommend gently reheating them in a low oven (around 300°F or 150°C) for a few minutes before serving.

Q2: My scones spread out too much. What went wrong?

This can happen for a few reasons. Ensure your butter is cold and cubed – this helps create steam pockets that lead to a lighter, fluffier scone. Also, be careful not to overmix the dough once the wet ingredients are added; this can develop the gluten too much, leading to spread. Chilling the shaped scones for about 15-20 minutes before baking can also help them hold their shape better.

Q3: Can I substitute the almond flour?

While almond flour is key to the texture of these specific scones, you could experiment with a blend of almond flour and coconut flour for a slightly different flavor and texture. However, it’s important to note that coconut flour absorbs liquid differently, so you might need to adjust the liquid ingredients. For a gluten-free option that’s not almond-based, a good quality gluten-free all-purpose flour blend designed for baking would be your best bet, though the texture will differ.

Almond Flour Lemon Blueberry Scones

Delicious and gluten-free scones bursting with fresh lemon and blueberries, made with almond flour.

Prep Time
15 Minutes

Cook Time
18 Minutes

Total Time
33 Minutes

Servings
8 servings

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 milk or cream, 1 tablespoon at a time, until it forms a cohesive dough.
7. Step 7
   Turn the dough out onto a lightly floured surface and gently pat into a disc about 3/4 inch thick. Cut into 8 wedges.
8. Step 8
   Place the scones on the prepared baking sheet and bake for 15-18 minutes, or until golden brown.
9. Step 9
   While the scones are cooling, whisk together powdered sugar (or Swerve confectioner) and fresh lemon juice to create a glaze. Drizzle over the 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.