Almond Flour Lemon Blueberry Scones-Easy Recipe

Almond Flour Lemon Blueberry Scones are the answer to your breakfast and brunch dreams! Imagin extracte biting into a tender, slightly crum extractbly scone, bursting with the vibrant tang of fresh lemon zest and the sweet pops of juicy blueberries. It’s a flavor combination that simply sings, evoking sunshine and happy mornings, even on the dreariest of days. What makes these Almond Flour Lemon Blueberry Scones so incredibly special is their delightful balance: the richness of almond flour creates a wonderfully moist and satisfying texture, while the bright citrus and sweet berries offer a perfect counterpoint. They’re a sophisticated yet delightfully simple treat, perfect for enjoying with a cup of tea or coffee, and guaranteed to impress anyone you share them with.

Almond Flour Lemon Blueberry Scones

Get ready to experience a truly delightful treat with these Almond Flour Lemon Blueberry Scones. They’re incredibly moist, bursting with bright lemon and sweet blueberry flavors, and best of all, they’re wonderfully gluten-free and made with wholesome ingredients. Perfect for a leisurely brunch, an afternoon pick-me-up, or even a light dessert, these scones are sure to become a new favorite in your baking repertoire. The combination of nutty almond flour with the zesty punch of lemon and the pop of fresh blueberries is simply divine, and the tender texture is something you’ll crave again and again. We’ve also made it easy to adapt these for a sugar-free option, making them even more inclusive.

Ingredients:

Instructions:

Preparing the Dough

1. In a large mixing bowl, whisk together your dry ingredients. This is where we combine the 2 cups of finely-ground almond flour, which is the star of our gluten-free scones, with the 1 1/2 teaspoons of baking powder for lift. Don’t forget to add the 1 tablespoon of lemon zest for that vibrant citrus aroma and flavor, and the 1/2 teaspoon of salt to balance out the sweetness and enhance all the other tastes. Make sure everything is thoroughly combined to ensure even distribution throughout the dough.

2. Now it’s time to incorporate the fat. Add the 2 tablespoons of unsalted frozen butter, grated, to the dry ingredients. Using frozen butter and grating it is a crucial step for achieving a tender and flaky scone texture. As the butter melts in the oven, it creates steam pockets, which results in those delightful layers we love. Use your fingertips or a pastry blender to cut the butter into the dry ingredients until the mixture resembles coarse crum extractbs. You want small, pea-sized pieces of butter remaining.

3. In a separate, smaller bowl, whisk together your wet ingredients. Combine the 1/2 cup of plain Greek yogurt, which adds moisture and a lovely tangin extractess to the scones, with the 3 tablespoons of honey for sweetness. Then, add the 1 large egg, beaten, for binding, and the 1 teaspoon of vanilla extract for its comforting aroma. Whisk this mixture until it’s smooth and well incorporated.

4. Now, we bring it all together. Pour the wet ingredients into the bowl with the dry ingredients. Gently fold them together using a spatula until just combined. Be careful not to overmix, as this can lead to tough scones. The dough will be somewhat sticky at this stage. Add the 2/3 cup of fresh blueberries to the dough and gently fold them in, distributing them as evenly as possible without crushing them. If the dough seems too wet to handle, you can gradually add a little more almond flour, about a tablespoon at a time, until it’s manageable but still moist.

Shaping and Baking

5. Turn the dough out onto a lightly floured surface (using almond flour is a good choice here). Gently pat the dough into a disk about 3/4 inch thick. You can lightly dust your hands with almond flour if the dough is sticking. Then, using a sharp knife or a bench scraper, cut the disk into 8 equal wedges, like a pizza. Alternatively, you can use a round scone cutter if you prefer a more uniform shape. Carefully transfer the scone wedges to a baking sheet lined with parchment paper, ensuring they have a little space between them.

6. Preheat your oven to 375°F (190°C). This moderate temperature is ideal for baking these scones to a beautiful golden brown without burning the almond flour.

7. Bake the scones for 18-22 minutes, or until they are golden brown around the edges 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. 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.

The Finishing Touch: Lemon Glaze

8. While the scones are cooling, prepare a 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 the 1 tablespoon of fresh lemon juice and 1 to 2 tablespoons of milk or heavy cream. Start with 1 tablespoon of milk and add more, a teaspoon at a time, until you reach your desired drizzling consistency. You want a glaze that is thick enough to coat the scones but thin enough to drizzle easily.

9. Once the scones have cooled to at least warm (or completely cooled, depending on your preference), generously drizzle the lemon glaze over the tops. The tartness of the glaze beautifully complements the sweetness of the scone and the burst of blueberries. Let the glaze set for a few minutes before serving. These Almond Flour Lemon Blueberry Scones are best enjoyed fresh, but they will keep in an airtight container at room temperature for a day or two. Enjoy every delightful bite!

Conclusion:

There you have it – a recipe for absolutely divine Almond Flour Lemon Blueberry Scones! These delightful treats are a testament to how gluten-free baking can be incredibly satisfying and bursting with vibrant flavor. The tender crum extractb from the almond flour, perfectly complemented by the bright tang of lemon zest and the sweet burst of blueberries, makes these scones a true winner for breakfast, brunch, or a delightful afternoon pick-me-up. They’re wonderfully versatile and surprisingly easy to whip up, even for novice bakers.

I highly recommend serving these warm, perhaps with a dollop of Greek yogurt or a drizzle of honey. They are also fantastic on their own! Feel free to experiment with variations; a touch of lavender can add an elegant floral note, or swap blueberries for raspberries for a different berry experience. Don’t be afraid to give this Almond Flour Lemon Blueberry Scone recipe a try – I’m confident you’ll fall in love with them just as much as I have!

Frequently Asked Questions:

Can I use frozen blueberries?

Yes, absolutely! If using frozen blueberries, it’s best to gently toss them in a tablespoon of the almond flour mixture before incorporating them into the dough. This helps prevent them from bleeding too much color into the scones and keeps them from becoming overly mushy during baking.

How long will these scones last?

Stored in an airtight container at room temperature, these scones will typically stay fresh for 2-3 days. For longer storage, you can refrigerate them for up to a week, or freeze them for up to 3 months. Reheat gently in a toaster oven or oven for best results.

What can I use if I don’t have almond flour?

While almond flour is key to the texture of these specific scones, if you absolutely cannot use it, a good substitute would be a good quality gluten-free all-purpose flour blend that contains a binder like xanthan gum. However, the flavor and texture will be different. Coconut flour is not a direct substitute as it absorbs liquid very differently.

Almond Flour Lemon Blueberry Scones

Deliciously tender and slightly crumbly scones made with almond flour, bursting with fresh blueberries and bright lemon flavor. Perfect for a light breakfast or afternoon treat.

Prep Time
15 Minutes

Cook Time
20 Minutes

Total Time
35 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 (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 frozen grated 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
   Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the fresh blueberries.
6. Step 6
   If the dough is too dry, add milk or heavy cream 1 tablespoon at a time until it comes together. It should be slightly sticky but not overly wet.
7. Step 7
   Turn the dough out onto a lightly floured surface (use almond flour or more). Gently pat into a round disc, about 3/4-inch thick. Cut into 8 wedges.
8. Step 8
   Place the wedges on the prepared baking sheet. Bake for 15-20 minutes, or until golden brown and cooked through.
9. Step 9
   While the scones are still warm, whisk together powdered sugar (or Swerve confectioner) and lemon juice to create a glaze. Drizzle over the 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.