Almond Flour Lemon Blueberry Scones-Easy Recipe

Almond Flour Lemon Blueberry Scones are a delightful treat that has become a staple in my kitchen, and I’m so excited to share this recipe with you. There’s something incredibly comforting and satisfying about a warm, slightly crum extractbly scone, especially when it’s bursting with vibrant flavors. These Almond Flour Lemon Blueberry Scones capture that essence perfectly, offering a sophisticated twist on a classic. The tangy zest of lemon dances beautifully with the sweet burst of blueberries, all brought together by the wonderfully nutty undertones of almond flour. Unlike traditional scones, this version is naturally gluten-free and packed with healthy fats, making them a guilt-free indulgence you can enjoy any time of day. Whether it’s a leisurely weekend brunch or a quick morning pick-me-up, these Almond Flour Lemon Blueberry Scones are guaranteed to bring a smile to your face and a delightful aroma to your home.

Almond Flour Lemon Blueberry Scones

Welcome to a delightful baking adventure that brings together the bright zest of lemon, the sweet burst of blueberries, and the nutty richness of almond flour. These scones are a perfect treat for breakfast, brunch, or a delightful afternoon pick-me-up. They offer a wonderful gluten-free and lower-carb alternative to traditional scones, without compromising on flavor or texture. The subtle sweetness from the honey and the tangy notes of lemon create a beautifully balanced scone that’s both comforting and refreshing. Let’s get baking!

Ingredients:

Getting Started: Preparing the Dough

The key to a tender scone lies in how we handle the ingredients. For these almond flour scones, we want to create a dough that is just combined, avoiding overmixing, which can lead to a tougher texture. Start by preheating your oven to 375°F (190°C) and lining a baking sheet with parchment paper. This will prevent sticking and make for easy cleanup.

In a medium bowl, whisk together your dry ingredients: the finely-ground almond flour, baking powder, lemon zest, and salt. The lemon zest is crucial here, as it infuses a vibrant citrus aroma and flavor throughout the scone. Ensure everything is well combined.

Now, let’s introduce the fat. Add the grated frozen butter to the dry ingredients. Using frozen butter is important because it creates little pockets of fat that melt during baking, contributing to a tender crum extractb. Use your fingertips, a pastry blender, or two forks to cut the butter into the almond flour mixture until it resembles coarse crum extractbs. You want some pea-sized pieces of butter to remain visible. This step is a classic scone technique and works beautifully even with almond flour.

Bringin extractg it All Together: Wet Ingredients and Blueberries

In a separate small bowl, whisk together the wet ingredients: the plain Greek yogurt, honey, beaten egg, and vanilla extract. The Greek yogurt adds moisture and a slight tang, while the honey provides sweetness and helps with browning. Make sure the egg is fully incorporated into the yogurt mixture.

Now, pour the wet ingredients into the bowl with the almond flour mixture. Gently stir with a spatula or wooden spoon until just combined. At this stage, the dough might seem a bit crum extractbly, which is perfectly normal for almond flour-based baked goods. Resist the urge to add too much extra flour at this point.

Next, carefully fold in the fresh blueberries. Be gentle to avoid crushing them, as this can lead to blue streaks throughout the dough and potentially make the scones bleed color during baking. Distributing them evenly will ensure you get a burst of berry goodness in every bite. If the dough still feels too dry to come together, you can add 1-2 tablespoons of milk or heavy cream, a tablespoon at a time, until it forms a cohesive, slightly sticky dough. You’re looking for a dough that holds together when you gently press it, but it shouldn’t be wet or overly sticky.

Shaping and Baking Your Scones

Turn the dough out onto a lightly floured surface (use almond flour or a gluten-free all-purpose flour for dusting). Gently pat the dough into a disc about 3/4 inch thick. Don’t overwork the dough at this stage.

Using a sharp knife or a bench scraper, cut the disc into 6 or 8 wedges, depending on how large you want your scones. You can gently reshape the edges if they look a bit rough. Carefully transfer the scone wedges to your prepared baking sheet, leaving a little space between each one.

Bake for 15-20 minutes, or until the scones are golden brown around the edges and a toothpick inserted into the center comes out clean. Keep an eye on them as oven temperatures can vary. The almond flour browns a bit more quickly than wheat flour, so watch for that golden hue.

The Finishing Touch: Lemon Glaze

While the scones are baking, prepare your simple yet delicious lemon glaze. In a small bowl, whisk together the powdered sugar (or Swerve confectioner for a sugar-free option) and the fresh lemon juice until smooth and pourable. If the glaze is too thick, add a tiny bit more lemon juice or a drop of milk/cream. If it’s too thin, add a little more powdered sugar.

Once the scones are out of the oven and have cooled on the baking sheet for a few minutes, transfer them to a wire rack to cool completely. Once they are mostly cooled, drizzle the lemon glaze generously over the top of each scone. The warmth of the scone will help the glaze melt slightly and coat beautifully.

Let the glaze set for a few minutes before enjoying. These Almond Flour Lemon Blueberry Scones are best enjoyed fresh, perhaps with a cup of tea or coffee. They offer a wonderful balance of flavors and a satisfying texture that will make you forget they are gluten-free and lower in carbs. Enjoy this delightful treat!

Conclusion:

I hope you’ve enjoyed learning how to make these delightful Almond Flour Lemon Blueberry Scones! These scones are a fantastic gluten-free and grain-free option that doesn’t compromise on flavor or texture. The bright, zesty notes of lemon perfectly complement the sweet burst of blueberries, all held together by the tender, slightly nutty crum extractb of almond flour. They are incredibly satisfying and a wonderful way to enjoy a homemade treat without the usual gluten ingredients.

These scones are wonderfully versatile. Serve them warm with a dollop of Greek yogurt or a drizzle of honey for a simple yet elegant breakfast or brunch. They also make a superb accompaniment to your afternoon tea. For variations, consider adding a touch of lavender for a floral note, or swap the blueberries for raspberries or chopped strawberries. You can even add a pinch of cardamom for a warm spice. I truly encourage you to give this recipe a try; I’m confident you’ll be delighted with the results!

Frequently Asked Questions:

Can I substitute the almond flour with another gluten-free flour?

While almond flour provides a unique texture and flavor, you can experiment with other gluten-free flour blends. Keep in mind that results may vary in terms of tenderness and binding. A good starting point might be a 1:1 gluten-free baking blend, but you may need to adjust the liquid slightly.

How should I store these scones?

Once cooled completely, store your Almond Flour Lemon Blueberry Scones in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4-5 days. They are best enjoyed fresh, but can be gently re-warmed in a low oven or toaster oven.

Can I make these scones dairy-free?

Absolutely! For a dairy-free version, you can substitute the butter with a good quality vegan butter or coconut oil. Ensure your lemon extract or juice is also dairy-free.

Almond Flour Lemon Blueberry Scones

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

Prep Time
15 Minutes

Cook Time
20 Minutes

Total Time
35 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 350°F (175°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 thick but slightly sticky. Add 1-2 tablespoons of milk or heavy cream, a little at a time, if needed to reach the desired consistency for shaping.
7. Step 7
   Turn the dough out onto a lightly floured surface (use almond flour) and gently form it into a disk about 3/4 inch thick. Cut the disk into 8 wedges.
8. Step 8
   Place the wedges on the prepared baking sheet. Bake for 18-22 minutes, or until golden brown and cooked through.
9. Step 9
   While the scones are cooling, whisk together powdered sugar (or Swerve confectioner) and 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.