Almond Flour Lemon Blueberry Scones – Delicious Recipe

Almond Flour Lemon Blueberry Scones are more than just a breakfast treat; they’re a sunshine-filled moment baked into every bite. Imagin extracte a tender, crum extractbly scone bursting with the vibrant tang of fresh lemon zest and the sweet, juicy pops of blueberries. This is exactly what you’ll achieve with this recipe, and believe me, it’s a game-changer for anyone looking for a delicious, gluten-free alternative to traditional scones.

Why we adore these Almond Flour Lemon Blueberry Scones

They strike a perfect balance: the bright citrus cuts through the richness of the almond flour, while the blueberries add a delightful sweetness that’s never overpowering.

What makes these particular Almond Flour Lemon Blueberry Scones so special is their incredible texture. Unlike some gluten-free baked goods that can be dry or dense, these scones are light, airy, and incredibly satisfying. They’re perfect for a lazy weekend brunch, a sophisticated afternoon tea, or even a delightful pick-me-up with your morning coffee. Get ready to fall in love with the simplicity and the sensational flavor!

Almond Flour Lemon Blueberry Scones

Get ready for a delightful treat that’s both light and bursting with flavor! These Almond Flour Lemon Blueberry Scones are my go-to when I’m craving something a little special without the heaviness of traditional flour. The bright citrus of lemon perfectly complements the sweet pop of blueberries, all wrapped up in a tender, crum extractbly scone thanks to the almond flour. They’re surprisingly easy to make and perfect for a weekend brunch or an afternoon pick-me-up.

Ingredients:

Getting Started: Preparing Your Dough

The secret to tender almond flour scones is to handle the dough gently and not overmix. We’re starting by combining all our dry ingredients in a large bowl. This ensures everything is evenly distributed. I like to whisk together the almond flour, baking powder, lemon zest, and salt. The lemon zest is crucial for that vibrant citrus aroma and taste that really cuts through the richness.

Next, we’ll add the cold, grated butter. Using frozen butter and grating it helps create those little pockets of fat that contribute to a flaky texture, even without gluten. I like to use a pastry blender or my fingertips to cut the butter into the dry ingredients until the mixture resembles coarse crum extractbs. Don’t worry if there are still some pea-sized pieces of butter; that’s exactly what we want!

Now, let’s move on to the wet ingredients. In a separate, smaller bowl, I whisk together the plain Greek yogurt, honey, beaten egg, and vanilla extract. The Greek yogurt adds moisture and a lovely richness, while the honey provides a natural sweetness.

Forming and Baking Your Scones

With your dry and wet ingredients prepared, it’s time to bring them together. Pour the wet ingredients into the dry ingredients. Gently fold everything together with a spatula until just combined. Be careful not to overmix at this stage; overworking the dough can lead to tough scones. If the dough seems too wet and sticky to handle, you can gradually add a little more almond flour, a tablespoon at a time, until it’s manageable.

Now for the star of the show: the blueberries! Gently fold in the fresh blueberries. I like to use a light hand so I don’t bruise them too much, which can release their color into the dough and make it a bit messy.

Next, we’ll form our scones. Turn the dough out onto a lightly floured surface (use almond flour here). Gently pat the dough into a round disc, about 3/4 inch thick. Then, I like to cut the disc into 6 or 8 wedges, like a pizza. You can also use a biscuit cutter if you prefer more uniform shapes.

Place the scones onto a baking sheet lined with parchment paper. Make sure they have a little space between them. For an extra touch, you can brush the tops lightly with a little milk or cream for a golden finish.

Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until golden brown and a toothpick inserted into the center comes out clean. The exact baking time will depend on your oven, so keep an eye on them.

The Finishing Touches: A Zesty Glaze

While your scones are baking, let’s whip up a simple yet delicious glaze. In a small bowl, whisk together the powdered sugar (or Swerve confectioner for a sugar-free option) with the fresh lemon juice and 1-2 tablespoons of milk or heavy cream. Start with one tablespoon of liquid and add more, a teaspoon at a time, until you reach your desired drizzling consistency. You want it to be thick enough to coat the scones but thin enough to drip elegantly.

Once the scones are out of the oven and slightly cooled, you can drizzle this lovely glaze over the tops. The tartness of the lemon juice in the glaze is the perfect counterpoint to the sweet blueberries and almond flour. Let the glaze set for a few minutes before serving.

These Almond Flour Lemon Blueberry Scones are best enjoyed warm, but they’re also delicious at room temperature. They pair wonderfully with a cup of coffee or tea. I find they are perfect for a light breakfast, a snack, or even a simple dessert. Enjoy every delightful bite!

Conclusion:

You’ve now got the recipe for what I believe are some of the most delightful Almond Flour Lemon Blueberry Scones you’ll ever make! The beauty of these scones lies in their perfect balance: the subtle nuttiness of almond flour, the bright, zesty punch of lemon, and the bursts of sweet, juicy blueberries. They’re wonderfully tender yet satisfyingly crum extractbly, offering a guilt-free indulgence that feels truly special.

These scones are incredibly versatile. I love enjoying them warm with a dollop of Greek yogurt or a smear of cream cheese for breakfast or a mid-afternoon treat. They also pair beautifully with a cup of herbal tea. For a little something extra, consider a light drizzle of lemon glaze after baking for an even more pronounced citrus flavor. Feel free to experiment with other berries like raspberries or blackberries, or even add a touch of finely chopped candied gin extractger for a different twist.

I truly encourage you to give these Almond Flour Lemon Blueberry Scones a try. They’re surprisingly easy to whip up and the results are incredibly rewarding. I’m confident you’ll fall in love with their fresh, vibrant taste and satisfying texture.

Frequently Asked Questions:

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

While almond flour provides a unique tenderness and flavor, you could experiment with a gluten-free all-purpose blend. However, the texture and moisture content might vary, so you may need to adjust the liquid amounts slightly. It’s best to stick with almond flour for the intended results of these specific scones.

How should I store these scones?

Once completely cooled, store your Almond Flour Lemon Blueberry Scones in an airtight container at room temperature for up to 2-3 days. For longer storage, you can freeze them, tightly wrapped, for up to a month. Reheat gently in a low oven or toaster oven to refresh them.

Almond Flour Lemon Blueberry Scones

Delicious and easy almond flour scones bursting with lemon and blueberry flavor. A delightful gluten-free and grain-free treat.

Prep Time
15 Minutes

Cook Time
18 Minutes

Total Time
33 Minutes

Servings
6-8

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 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.
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
   If the dough is too dry, add milk or heavy cream 1 tablespoon at a time until it comes together. The dough should be slightly sticky.
7. Step 7
   Turn the dough out onto a lightly floured surface (using almond flour or more as needed). Pat it into a circle about 3/4-inch thick. Cut into 6-8 wedges.
8. Step 8
   Place the scones on the prepared baking sheet. Bake for 15-18 minutes, or until golden brown and cooked through.
9. Step 9
   While the scones are cooling, whisk together powdered sugar (or Swerve) and lemon juice to create a glaze. 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.