Almond Flour Lemon Blueberry Scones- Easy Recipe

Almond Flour Lemon Blueberry Scones are about to become your new favorite way to start the day, or enjoy a delightful afternoon treat! There’s something truly magical about the combination of bright, zesty lemon and sweet, bursting blueberries nestled within a tender, crum extractbly scone. I know you’ll fall in love with these as much as I have. What makes these particular Almond Flour Lemon Blueberry Scones so special? It’s the perfect marriage of classic flavors with a wonderfully lighter, gluten-friendly twist thanks to the almond flour. They deliver that satisfying scone experience without the heaviness, and the subtle almond undertones beautifully complement the vibrant fruit and citrus. Get ready for a burst of sunshine in every bite!

Almond Flour Lemon Blueberry Scones

There’s something incredibly comforting about a warm, flaky scone, especially when it’s bursting with bright citrus and sweet berries. Traditional scones can often be a carb-heavy indulgence, but I’ve found a way to create a delightful, lighter version using almond flour that doesn’t compromise on flavor or texture. These Almond Flour Lemon Blueberry Scones are my go-to for a satisfying breakfast treat or an elegant afternoon snack. The combination of zesty lemon and juicy blueberries is truly irresistible, and the subtle nuttiness of the almond flour adds a wonderful depth. Plus, they’re remarkably simple to whip up, making them perfect for even novice bakers.

Ingredients:

Instructions

Preparing the Dough

1. Combine Dry Ingredients: In a large mixing bowl, whisk together the finely-ground almond flour, baking powder, lemon zest, and salt. I like to use a whisk here to ensure everything is evenly distributed. The lemon zest is key for that vibrant citrus aroma and flavor, so don’t skip it! If you don’t have a zester, the fine side of a box grater works perfectly too.

2. Incorporate the Cold Butter: Add the grated frozen butter to the dry ingredients. Using frozen butter and grating it is a crucial step for achieving a tender, flaky scone. The cold butter pieces will create steam pockets as they melt in the oven, leading to that desirable texture. Use your fingertips or a pastry blender to quickly cut the butter into the almond flour mixture until it resembles coarse crum extractbs. Work quickly to prevent the butter from melting too much.

3. Add Wet Ingredients: In a separate small bowl, whisk together the plain Greek yogurt, honey, beaten egg, and vanilla extract until well combined. The Greek yogurt adds moisture and a slight tang that complements the sweetness, while honey provides a natural sweetness and lovely caramel notes.

4. Form the Dough: Pour the wet ingredients into the dry ingredients and gently mix with a spatula or wooden spoon until just combined. Be careful not to overmix the dough, as this can lead to tough scones. The dough will be a bit sticky and might seem a little crum extractbly at this stage, which is perfectly normal for almond flour recipes. If it feels too dry and won’t hold together, add a tablespoon of milk or heavy cream at a time until it just comes together.

5. Gently Fold in Blueberries: Carefully fold in the fresh blueberries. Again, be gentle to avoid crushing the berries and staining the dough too much. If you’re using frozen blueberries, it’s best to toss them in a teaspoon of almond flour before adding them to the dough to help prevent them from bleeding too much color.

Shaping and Baking the Scones

6. Shape the Scones: Turn the dough out onto a lightly floured surface (use more almond flour for dusting). Gently pat the dough into a disc about 3/4 inch thick. You can either cut the disc into 8 wedges using a sharp knife or pizza cutter, or use a round biscuit cutter to create individual scones. For wedges, cut from the center outwards. Place the shaped scones onto a baking sheet lined with parchment paper, leaving a little space between each one. This parchment paper is a lifesaver for easy cleanup!

7. Bake to Golden Perfection: Bake in a preheated oven at 375°F (190°C) for 18-22 minutes, or until the edges 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. The aroma that fills your kitchen will be absolutely divine!

Glazing and Serving

8. Prepare the Lemon Glaze: While the scones are baking or cooling slightly, whisk together the powdered sugar (or Swerve confectioner for a sugar-free option) and fresh lemon juice in a small bowl. Add a tiny bit of milk or cream if needed to reach your desired drizzling consistency. You want it to be thick enough to coat the scones without being too runny.

9. Glaze and Enjoy: Once the scones have cooled for a few minutes on the baking sheet, transfer them to a wire rack. Drizzle the lemon glaze generously over the tops of the warm scones. The glaze will set slightly as it cools. Serve these delicious Almond Flour Lemon Blueberry Scones warm with your favorite cup of tea or coffee. They are best enjoyed fresh, but leftovers can be stored in an airtight container at room temperature for a day or two.

These scones are a testament to how delicious and satisfying gluten-free and almond flour baking can be. The bright burst of lemon and blueberries, combined with the tender, slightly crum extractbly texture, makes them a truly special treat. I hope you enjoy them as much as I do!

Conclusion:

There you have it – a delightful Almond Flour Lemon Blueberry Scones recipe that’s as beautiful as it is delicious! These scones are a testament to how gluten-free baking can be incredibly satisfying, offering a tender crum extractb, a bright burst of lemon, and the sweet pop of blueberries. I truly believe this recipe is a winner because it strikes the perfect balance of flavor and texture without relying on traditional flour. They’re wonderfully versatile, making them perfect for a special brunch, a comforting afternoon treat, or even a light dessert. I love serving mine with a dollop of fresh whipped cream or a drizzle of honey. Don’t hesitate to experiment with variations – perhaps add a pinch of cardamom for an extra warm spice, or swap the blueberries for raspberries for a different fruity note. I sincerely hope you’ll give these Almond Flour Lemon Blueberry Scones a try; I’m confident you’ll fall in love with them!

Frequently Asked Questions:

Can I make these scones ahead of time?

Yes, you absolutely can! Once baked and cooled, store the scones in an airtight container at room temperature for up to 2 days, or freeze them for up to 1 month. Reheat gently in a toaster oven or a low oven before serving for the best texture.

What if I don’t have fresh blueberries?

Frozen blueberries work perfectly well in this Almond Flour Lemon Blueberry Scones recipe. Just be sure to use them directly from frozen without thawing, and gently fold them into the batter to prevent them from bleeding too much color. You might want to toss them with a tablespoon of the almond flour mixture before adding them to the dough.

Almond Flour Lemon Blueberry Scones

Deliciously light and tender almond flour scones bursting with fresh blueberries and bright lemon flavor. A gluten-free and lower-carb treat.

Prep Time
15 Minutes

Cook Time
22 Minutes

Total Time
37 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

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.
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
   Turn the dough out onto a lightly floured surface and gently bring it together. It will be slightly sticky. Pat into a disk about 3/4 inch thick.
7. Step 7
   Cut the disk into 8 wedges. Place the wedges on the prepared baking sheet.
8. Step 8
   Bake for 18-22 minutes, or until golden brown and cooked through.
9. Step 9
   While the scones are cooling, whisk together the powdered sugar (or Swerve confectioner), lemon juice, and milk (or cream) until smooth. 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.