Almond Flour Lemon Blueberry Scones- Easy Recipe
Craving a delightful treat that’s both wholesome and utterly delicious? These Almond Flour Lemon Blueberry Scones are incredibly easy to make and perfect for breakfast, brunch, or an afternoon pick-me-up. Bursting with bright lemon flavor, juicy blueberries, and a tender crumb, they’re sure to become a new favorite!
Ingredients
- 2 ½ cups (250g) blanched almond flour
- ¼ cup (50g) granulated sugar or erythritol (for low-carb option)
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup (113g) unsalted butter, very cold and cut into small cubes
- 1 large egg
- ¼ cup (60ml) heavy cream or milk, plus more for brushing
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest (from 1-2 lemons)
- 1 teaspoon vanilla extract
- ¾ cup fresh or frozen blueberries (do not thaw if frozen)
- For the Glaze (optional):
- ½ cup powdered sugar
- 1-2 tablespoons fresh lemon juice or milk
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the almond flour, sugar, baking powder, and salt.
- Add the cold, cubed butter to the dry ingredients. Use a pastry blender, two knives, or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
- In a separate small bowl, whisk together the egg, heavy cream/milk, lemon juice, lemon zest, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix with a spatula or your hands until just combined. Be careful not to overmix. Gently fold in the blueberries until evenly distributed.
- Turn the dough out onto a lightly floured surface (using a little almond flour). Gently pat the dough into a 1-inch thick circle (about 7-8 inches in diameter).
- Using a sharp knife or a pastry cutter, cut the circle into 8 wedges. Carefully transfer the wedges to the prepared baking sheet, spacing them about 1 inch apart.
- Brush the tops of the scones lightly with a little extra heavy cream or milk (optional, for a golden crust).
- Bake for 15-20 minutes, or until the tops are golden brown and a toothpick inserted into the center of a scone comes out clean.
- While the scones cool, prepare the glaze (if using). In a small bowl, whisk together the powdered sugar and lemon juice/milk until smooth. Add more liquid a teaspoon at a time until you reach your desired consistency.
- Once the scones have cooled slightly, drizzle them with the lemon glaze. Serve warm or at room temperature.
