Almond Flour Lemon Blueberry Scones – Deliciously Easy

Almond Flour Lemon Blueberry Scones are more than just a breakfast treat; they’re a sunshine-filled moment waiting to happen. Imagin extracte this: a tender, crum extractbly scone, bursting with the vibrant tang of fresh lemon zest and the sweet pop of juicy blueberries, all without a hint of gluten or refined flour. These delightful Almond Flour Lemon Blueberry Scones have become a staple in my kitchen, and I’m so excited to share them with you. They’re perfect for a leisurely weekend brunch, a delightful afternoon tea, or even a guilt-free indulgence any time of day. What makes them truly special is the incredible texture and flavor achieved using nutrient-rich almond flour, making them a satisfying and delicious option for those seeking a lighter, yet equally decadent, pastry. Get ready to elevate your baking with these wonderfully bright and incredibly tasty scones!

Almond Flour Lemon Blueberry Scones

Get ready to indulge in a treat that’s both delightful and satisfying, without any of the gluten or refined flour. These Almond Flour Lemon Blueberry Scones are a revelation – bursting with the bright, zesty flavor of lemon and the sweet, juicy pop of blueberries, all encased in a tender, crum extractbly scone made with wholesome almond flour. They’re surprisingly simple to whip up, making them perfect for a leisurely weekend breakfast, a special brunch, or even a sophisticated afternoon tea. The almond flour lends a wonderfully moist and slightly nutty character that perfectly complements the other flavors.

Ingredients:

Cooking Instructions

Let’s get started on creating these delicious scones! The process is straightforward, and I’ll guide you through each step to ensure perfect results.

Step 1: Prepare the Dry Ingredients and Butter

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. This will prevent any sticking and make clean-up a breeze. In a large mixing bowl, combine the 2 cups of finely-ground almond flour, the 1 1/2 teaspoons of baking powder, the tablespoon of lemon zest, and the 1/2 teaspoon of salt. Whisk these dry ingredients together thoroughly. It’s important to ensure the baking powder is evenly distributed for a good rise. Now, take your 2 tablespoons of frozen unsalted butter and grate it directly into the bowl with the dry ingredients. Using frozen butter is key here; it creates little pockets of fat that melt during baking, resulting in flaky layers. Use the large holes of a box grater for this. Once the butter is grated in, use your fingertips or a pastry blender to quickly rub the butter into the dry ingredients until the mixture resembles coarse crum extractbs. You want to work quickly so the butter doesn’t melt too much from the warmth of your hands.

Step 2: Combine the Wet Ingredients

In a separate medium 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 a lovely tang and moisture to the scones, while the honey provides natural sweetness. Whisk until everything is well combined and smooth.

Step 3: Form the Scone Dough

Pour the wet ingredients into the bowl with the dry ingredients. Gently mix with a spatula or wooden spoon until just combined. Be careful not to overmix; overmixing can lead to tough scones. At this stage, the dough will likely be quite sticky and may not fully hold together. This is where the additional almond flour comes in handy, if needed. Add a tablespoon or two more of almond flour, as needed, until the dough just comes together into a shaggy ball. The consistency should be sticky but workable.

Step 4: Add the Blueberries and Shape the Scones

Now for the star of the show – the blueberries! Gently fold in the 2/3 cup of fresh blueberries. Be careful not to crush them too much, as you want them to remain mostly intact for bursts of flavor. If the dough is still too sticky to handle, you can lightly dust your hands with a little more almond flour. Turn the dough out onto a lightly floured surface (again, using almond flour) and gently pat it into a round disk, about 3/4 inch thick. You can also divide the dough into 6-8 equal portions and shape them into wedges, or use a round cookie cutter to create individual scones. For a rustic look, simply cut the disk into 6 or 8 wedges with a sharp knife or bench scraper. Arrange the shaped scones on your prepared baking sheet, leaving a little space between them.

Step 5: Bake and Glaze the Scones

Place the baking sheet in your preheated oven and bake for 18-22 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean. The baking time can vary depending on your oven, so keep an eye on them. While the scones are baking, prepare the simple lemon glaze. In a small bowl, whisk together the 1/4 cup of powdered sugar (or Swerve confectioner for a sugar-free option) and 1 tablespoon of fresh lemon juice. If the glaze is too thick, add milk or heavy cream, 1 tablespoon at a time, until you reach your desired drizzling consistency. Once the scones are out of the oven, let them cool on the baking sheet for a few minutes before transferring them to a wire rack. Drizzle the lemon glaze generously over the warm scones. The glaze will set slightly as it cools, creating a beautiful, tangy finish. These Almond Flour Lemon Blueberry Scones are best enjoyed warm, but they also store well in an airtight container at room temperature for a day or two. Enjoy every delicious bite!

Conclusion:

There you have it! These Almond Flour Lemon Blueberry Scones are truly a delightful treat, perfect for any occasion. The zesty punch of lemon beautifully complements the sweet bursts of blueberry, all brought together by the nutty, tender texture of almond flour. They’re wonderfully grain-free and a fantastic option for those seeking a lighter, more wholesome baked good without sacrificing flavor or that satisfying scone experience. Imagin extracte enjoying one warm with your morning coffee or afternoon tea – pure bliss!

I love serving these Almond Flour Lemon Blueberry Scones with a dollop of Greek yogurt and a drizzle of honey, or simply on their own to let the flavors shine. For a fun twist, try adding a touch of lavender to the dough for an extra aromatic dimension, or swap out the blueberries for raspberries or chopped strawberries. Don’t be afraid to experiment and make them your own!

I truly encourage you to give this recipe a try. It’s surprisingly simple to make and the results are incredibly rewarding. You’ll be amazed at how easily you can create these delicious, homemade scones. Happy baking!

Frequently Asked Questions:

Can I make these scones ahead of time?

Yes, absolutely! You can prepare the dough and refrigerate it for up to 2 days. Just be sure to let it sit at room temperature for about 15-20 minutes before baking to ensure even cooking. You can also bake them and store them in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.

My scones are a bit dry. What could I have done differently?

A common culprit for dry almond flour baked goods is overmixing or overbaking. Ensure you’re gently combining the ingredients until just incorporated. Also, keep a close eye on them while they bake; almond flour can brown more quickly than regular flour. Aim for a pnon-alcoholic ale golden color, and they should still feel slightly soft when pressed lightly.

Almond Flour Lemon Blueberry Scones

Deliciously light and flavorful almond flour scones bursting with fresh blueberries and a bright lemon zest. Perfect for a gluten-free breakfast or treat.

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
• 1 TBS fresh lemon juice
• 1-2 TBS milk or heavy cream (or as needed for desired consistency)

Instructions

1. Step 1
   Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Step 2
   In a large bowl, whisk together the 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 the Greek yogurt, honey, beaten egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the fresh blueberries.
5. Step 5
   The dough should be soft and slightly sticky. If too wet, add a tablespoon of almond flour at a time. If too dry, add a tablespoon of milk or cream. Turn the dough out onto a lightly floured surface and gently shape into a disc about 3/4 inch thick. Cut into 8 wedges.
6. Step 6
   Place the scones on the prepared baking sheet. Bake for 15-18 minutes, or until lightly golden brown and cooked through.
7. Step 7
   While the scones are baking, whisk together the powdered sugar (or Swerve) and lemon juice to create a glaze. Drizzle the glaze over the warm 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.