Almond Flour Lemon Blueberry Scones-Deliciously Light

Almond Flour Lemon Blueberry Scones are a delightful way to brighten any morning or afternoon tea. There’s something incredibly satisfying about a warm, tender scone, and these are no exception. We absolutely adore them because they strike that perfect balance: the subtle sweetness of blueberries bursts against the zesty tang of lemon, all enveloped in a crum extractbly, buttery goodness. But what truly elevates these Almond Flour Lemon Blueberry Scones is their incredible texture and flavor profile, achieved without traditional wheat flour. For those seeking a gluten-free option or simply wanting to explore a more wholesome indulgence, these scones are a revelation. They’re surprisingly light, yet wonderfully decadent, making them a crowd-pleaser that feels both comforting and sophisticated. Get ready to experience a truly special treat with this recipe.

Almond Flour Lemon Blueberry Scones

Get ready to experience a truly delightful treat with these Almond Flour Lemon Blueberry Scones. They are incredibly tender, bursting with bright lemon and sweet blueberries, and best of all, they’re a fantastic gluten-free and lower-carb alternative to traditional scones. I love making these on a weekend morning because they fill the house with an irresistible aroma, and they’re surprisingly simple to whip up. The combination of nutty almond flour, zesty lemon, and juicy blueberries is simply divine, and the subtle sweetness from the honey and glaze makes them perfect for breakfast, brunch, or even an afternoon pick-me-up.

Ingredients:

Crafting Your Delicious Scones

This recipe is designed to be straightforward and forgiving, even for novice bakers. The key to tender almond flour scones is not to overmix, as almond flour can become oily if overworked. Let’s get started on these delightful little gems!

Step 1: Prepare Your Dry Ingredients

In a medium-sized mixing bowl, I like to combine all of my dry ingredients first. This ensures everything is evenly distributed before we add the wet components. So, carefully measure out your 2 cups of finely-ground almond flour. It’s important to spoon and level the flour to avoid packing too much into the measuring cup, which can lead to dry scones. Next, add the 1 1/2 teaspoons of baking powder. This is crucial for giving our scones a good lift. Then, I add the 1 tablespoon of lemon zest. The zest is where all the concentrated lemon flavor resides, so don’t skip this! Finally, a pinch of 1/2 teaspoon salt will balance out the sweetness and enhance all the other flavors. Whisk these dry ingredients together thoroughly until they are well combined.

Step 2: Incorporate the Frozen Butter

This step is where we create a flaky texture, similar to traditional scones. Take your 2 tablespoons of unsalted butter, and make sure it’s frozen solid. Grating the frozen butter directly into the dry ingredients is the most effective method. Use the large holes of your grater. As you grate, the butter will create small, pea-sized pieces throughout the almond flour mixture. These little butter pieces are what will melt during baking, creating steam and pockets of deliciousness that contribute to a tender crum extractb. Once the butter is grated, use your fingertips or a pastry blender to quickly cut the butter into the dry ingredients until the mixture resembles coarse crum extractbs. Work quickly here to prevent the butter from melting too much from the warmth of your hands.

Step 3: Combine 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 provides moisture and a lovely richness without adding too much liquid. Whisk until smooth and well combined. Now, pour the wet ingredients into the bowl with the dry ingredients. Gently mix everything together with a spatula or a wooden spoon until just combined. You’ll notice that almond flour dough can be a bit crum extractbly, which is perfectly normal. This is where the “more as needed” for almond flour comes in. If the dough seems excessively wet and sticky, you can add a tablespoon of almond flour at a time until it’s just manageable. Be careful not to overmix.

Step 4: 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 crush them too much as you mix them in. We want them to burst with flavor when bitten into, not turn the whole dough blue! Once the blueberries are evenly distributed, turn the dough out onto a lightly floured surface (use almond flour for dusting). The dough will still be somewhat soft and might stick a little. Gently pat the dough into a disc about 3/4 inch thick. You can then cut this disc into 6 or 8 wedges, depending on how large you like your scones. I usually aim for 8. Carefully transfer the shaped scones to a baking sheet lined with parchment paper. They don’t spread much, so you can place them fairly close together.

Step 5: Bake and Glaze for Perfection

Preheat your oven to 350°F (175°C). Place the baking sheet with the scones in the preheated oven. Bake for 18-22 minutes, or until the scones are lightly golden brown around the edges and a toothpick inserted into the center comes out clean. While the scones are baking, prepare the 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. Start with 1 tablespoon of milk or heavy cream and add more, a teaspoon at a time, until you reach your desired drizzling consistency. 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 cooled, generously drizzle the lemon glaze over the tops of the scones. Let the glaze set for a few minutes before enjoying. These are best enjoyed fresh, but they do store well in an airtight container at room temperature for a day or two. Enjoy your homemade Almond Flour Lemon Blueberry Scones!

Conclusion:

I hope you’re as excited to try these Almond Flour Lemon Blueberry Scones as I am to bake them again! These delightful treats are a fantastic way to enjoy a bakery-quality breakfast or afternoon pick-me-up without the gluten. The delicate crum extractb of the almond flour, perfectly complemented by the bright burst of blueberries and the zesty tang of lemon, creates a truly harmonious flavor profile. They are wonderfully satisfying and incredibly easy to whip up, making them a perfect addition to your baking repertoire. Serve them warm with a dollop of Greek yogurt or a light glaze for an extra special touch. Don’t be afraid to experiment with variations – perhaps add a pinch of cardamom for warmth or swap blueberries for raspberries!

I truly encourage you to give these Almond Flour Lemon Blueberry Scones a try. They are a testament to how delicious gluten-free baking can be, offering a sophisticated yet comforting experience.

Frequently Asked Questions:

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

While almond flour provides a unique texture and flavor, you could experiment with a good quality gluten-free all-purpose flour blend that contains xanthan gum. However, the texture might be slightly different. Ensure your gluten-free flour blend is suitable for baking.

How should I store these scones?

Once cooled, store your scones in an airtight container at room temperature for up to 2-3 days. For longer storage, you can freeze them, well-wrapped, for up to 2 months. Simply thaw at room temperature or gently reheat in a warm oven.

Can I make these scones vegan?

Yes, you absolutely can! To make these Almond Flour Lemon Blueberry Scones vegan, you can substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) and use a dairy-free butter alternative or coconut oil.

Almond Flour Lemon Blueberry Scones

Deliciously moist and flavorful almond flour scones bursting with fresh blueberries and bright lemon zest, perfect for a gluten-free treat.

Prep Time
20 Minutes

Cook Time
20 Minutes

Total Time
40 Minutes

Servings
8

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

Instructions

1. Step 1
   Preheat oven to 400°F (200°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. Add this wet mixture to the dry ingredients and stir until just combined. Gently fold in the fresh blueberries.
5. Step 5
   Turn the dough out onto a lightly floured surface (using almond flour or more as needed) and gently pat it into a round disk, about 3/4-inch thick. Cut into 8 wedges.
6. Step 6
   Place the scones on the prepared baking sheet and bake for 15-20 minutes, or until golden brown.
7. Step 7
   While the scones are baking, whisk together powdered sugar (or Swerve), lemon juice, and milk or cream until smooth to create a glaze. Add more milk or cream if needed for desired consistency.
8. Step 8
   Once the scones are out of the oven, let them cool slightly on the baking sheet before drizzling with the lemon glaze.

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.