Almond Flour Lemon Blueberry Scones – Delicious & Easy

Almond Flour Lemon Blueberry Scones are the ultimate treat, and I’m so excited to share my recipe with you! There’s something truly magical about a warm, crum extractbly scone, especially when it bursts with the bright, zesty flavor of lemon and the sweet juiciness of fresh blueberries. These aren’t just any scones, though. We’re elevating them with the nutty richness and tender texture that only almond flour can provide. If you’re looking for a gluten-free indulgence that doesn’t compromise on taste or texture, you’ve found it. Whether you enjoy them with your morning coffee, as an afternoon pick-me-up, or even for a light dessert, these Almond Flour Lemon Blueberry Scones are guaranteed to become a new favorite in your baking repertoire. Get ready to impress yourself and everyone lucky enough to share them with you!

Almond Flour Lemon Blueberry Scones

There’s something incredibly comforting about a warm, tender scone, especially when it’s bursting with bright lemon and sweet blueberries. For those seeking a delicious, gluten-free, and grain-free alternative, these Almond Flour Lemon Blueberry Scones are an absolute dream. They’re surprisingly easy to whip up and deliver all the satisfying crum extractb and flavor you’d expect from a traditional scone, but with a lighter, nuttier profile. The zest of fresh lemon truly sings against the sweetness of the blueberries, creating a delightful contrast that will have you reaching for a second (or third!) one.

These scones are perfect for a weekend brunch, a delightful afternoon treat with a cup of tea, or even a simple breakfast on the go. The almond flour provides a wonderful texture and healthy fats, while the Greek yogurt keeps them moist and tender. No more dry, crum extractbly gluten-free baked goods! Let’s get baking and fill your kitchen with the irresistible aroma of these delightful scones.

Ingredients:

Baking Instructions

1. Prepare Your Dry Ingredients: In a large mixing bowl, combine the finely-ground almond flour, baking powder, lemon zest, and salt. Whisk everything together thoroughly to ensure the baking powder and salt are evenly distributed throughout the almond flour. This is a crucial step for ensuring your scones rise evenly and have a pleasant flavor throughout. If you’re using store-bought lemon zest, make sure it’s fresh; the aroma is the best indicator. For the freshest flavor, always zest lemons just before you start baking.

2. Incorporate the Cold Butter: Add the grated frozen butter to the dry ingredients. Use the large holes of a box grater to grate the butter directly into the bowl. Once grated, use your fingertips or a pastry blender to quickly work the butter into the almond flour mixture. You want to create a coarse meal consistency, with some small pea-sized pieces of butter remaining. These little pockets of butter will melt during baking, creating flaky layers within your scones. It’s important to work quickly here to prevent the butter from warming up too much.

3. Mix the Wet Ingredients and Combine: In a separate smaller bowl, whisk together the plain Greek yogurt, honey, beaten large egg, and vanilla extract until well combined and smooth. Pour this wet mixture into the bowl with the almond flour and butter mixture. Gently fold the ingredients together using a spatula or wooden spoon until just combined. Be careful not to overmix at this stage, as overmixing can lead to tough scones. Once it starts to come together, it’s time to add the star of the show – the blueberries. Gently fold in the fresh blueberries. Again, avoid overmixing. If the dough seems a little too dry and crum extractbly to hold together, you can add a tablespoon of milk or heavy cream at a time until it just starts to form a cohesive dough.

4. Shape and Cut Your Scones: Turn the dough out onto a lightly floured surface (you can use a little extra almond flour for this). Gently bring the dough together and pat it into a disc about 3/4 inch thick. Use a sharp knife or a bench scraper to cut the disc into 8 wedges, similar to how you would cut a pizza. You can also use a round biscuit cutter if you prefer a more traditional scone shape, but wedges are typically easier with almond flour dough. Place the cut scones onto a baking sheet lined with parchment paper. Make sure to leave a little space between each scone to allow for even baking.

5. Bake to Golden Perfection: Preheat your oven to 375°F (190°C). Bake the scones for 18-22 minutes, or until they are golden brown on top and firm to the touch. The exact baking time will depend on your oven, so keep an eye on them. For an extra beautiful finish, you can brush the tops of the scones with a little extra milk or cream before baking for an even glossier sheen. Once baked, remove them 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.

Glaze and Serve

While the scones are cooling, prepare the simple lemon glaze. In a small bowl, whisk together the powdered sugar (or Swerve confectioner’s sugar for a sugar-free option) and fresh lemon juice until you have a smooth, pourable glaze. If the glaze is too thick, add a tiny bit more lemon juice or a splash of milk/cream. If it’s too thin, add a little more powdered sugar. Once the scones have cooled slightly, drizzle the glaze generously over the tops. Let the glaze set for a few minutes before serving. These Almond Flour Lemon Blueberry Scones are best enjoyed fresh, warm or at room temperature. They are a perfect accompaniment to your morning coffee or afternoon tea, offering a delightful burst of flavor and a wonderfully tender texture. Enjoy every bite of this wholesome and delicious treat!

Conclusion:

I hope you’ve enjoyed learning how to make these absolutely delightful Almond Flour Lemon Blueberry Scones! They truly are a triumph of gluten-free baking, offering a wonderfully tender crum extractb and a burst of bright, zesty flavor from the lemon, perfectly complemented by sweet, juicy blueberries. The almond flour lends a lovely, slightly nutty richness that makes these scones incredibly satisfying. They’re perfect for a leisurely weekend brunch, a special afternoon treat with your favorite tea, or even as a lighter dessert option. I highly encourage you to give this recipe a try – I’m confident you’ll be delighted with the results!

For serving, I love these warm, just out of the oven, perhaps with a dollop of whipped cream or a drizzle of honey. They also pair beautifully with a simple glaze made from powdered sugar and lemon juice. If you’re feeling adventurous, consider adding a pinch of cardamom to the dough for an extra layer of warmth and complexity, or swap out the blueberries for raspberries or chopped strawberries.

Frequently Asked Questions:

Can I make these Almond Flour Lemon Blueberry Scones ahead of time?

Yes, you can! You can prepare the dough and wrap it tightly in plastic wrap, then refrigerate it for up to 24 hours. Bake them within that timeframe for the best texture. Alternatively, you can bake the scones completely, let them cool, and store them in an airtight container at room temperature for up to 2 days. They’re best enjoyed fresh, but still delicious leftover.

My scones are a bit dry. What did I do wrong?

Almond flour can absorb moisture differently than wheat flour. Overmixing the dough can also lead to dryness. Ensure you’re just combining the ingredients until they come together. If your dough feels exceptionally dry, a tablespoon of milk or lemon juice can help. Also, be mindful of your baking time; overbaking is a common culprit for dry baked goods.

Can I substitute the almond flour?

While almond flour is key to the texture and flavor of these scones, you could experiment with other gluten-free flour blends. However, results may vary significantly. If you’re not strictly gluten-free, a mix of all-purpose flour and almond flour might offer a good balance. For a nut-free option, a good quality gluten-free all-purpose flour blend would be the closest alternative, though the texture will be different.

Almond Flour Lemon Blueberry Scones

Delicious and flaky almond flour scones bursting with fresh blueberries and bright lemon flavor, perfect for a healthy breakfast or treat.

Prep Time
15 Minutes

Cook Time
18 Minutes

Total Time
33 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 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 fingers until the mixture resembles coarse crumbs.
4. Step 4
   In a separate 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 wet, add a little more almond flour. If too dry, add milk or heavy cream, 1 tablespoon at a time, until it forms a cohesive dough.
7. Step 7
   Turn the dough out onto a lightly floured surface and gently pat into a round disk, about 3/4 inch thick. Cut into 8 wedges.
8. Step 8
   Place scones on the prepared baking sheet and bake for 15-18 minutes, or until golden brown and cooked through.
9. Step 9
   While scones are cooling, whisk together powdered sugar (or Swerve confectioner) and lemon juice to create a glaze. Drizzle over 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.