Almond Flour Lemon Blueberry Scones – Delicious Treat

ByZoe

Almond Flour Lemon Blueberry Scones are about to become your new favorite treat. There’s something undeniably magical about biting into a warm, tender scone, and when you combine the bright zest of lemon with the burst of sweet blueberries, all enveloped in the delicate crum extractb of almond flour, it’s pure bliss. These aren’t just any scones; they’re a delightful twist on a classic, offering a lighter, gluten-free option that doesn’t compromise on flavor or texture.

Why We Adore These Almond Flour Lemon Blueberry Scones

People love these scones because they strike that perfect balance. The lemon provides a refreshing tang that cuts through the richness, while the blueberries offer little pockets of sweet, fruity goodness. What truly makes these Almond Flour Lemon Blueberry Scones special is their tender, almost cake-like texture, a testament to the wonderful properties of almond flour. They’re perfect for a leisurely brunch, an afternoon pick-me-up with your coffee, or even as a delightful dessert. Get ready to impress yourself and your loved ones with this simply irresistible recipe.

Almond Flour Lemon Blueberry Scones

Almond Flour Lemon Blueberry Scones

These Almond Flour Lemon Blueberry Scones are a delightful treat, perfect for a weekend brunch or a special afternoon tea. They’re wonderfully moist and bursting with bright lemon and sweet blueberry flavors, all while being a fantastic gluten-free and lower-carb option thanks to the almond flour. I love how quickly they come together, making them an ideal choice even on busy mornings. The slight tang of lemon perfectly complements the juicy blueberries, creating a flavor combination that’s simply irresistible.

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)

    • Making the Dough

  • First things first, let’s get our dry ingredients combined. In a large mixing bowl, whisk together the finely-ground almond flour, baking powder, lemon zest, and salt. Giving these a good mix ensures that the leavening agent and flavorings are evenly distributed throughout the flour, which is key for consistent baking. The lemon zest is where a lot of that lovely citrus aroma and flavor comes from, so don’t skip it!
  • Next, we’ll incorporate the cold, grated butter. I find that using frozen butter and grating it makes it easier to distribute quickly and evenly into the dry ingredients. This technique helps create those tender, flaky layers we love in scones. Use a pastry blender, your fingertips, or even a fork to cut the butter into the flour mixture until it resembles coarse crum extractbs. You want to work quickly so the butter stays cold.
  • Now for the wet ingredients! In a separate, smaller bowl, whisk together the plain Greek yogurt, honey, beaten egg, and vanilla extract until smooth. The Greek yogurt adds moisture and a subtle tang, while the honey provides natural sweetness. The beaten egg acts as a binder, and the vanilla extract enhances all the other flavors.
  • Gently fold the wet ingredients into the dry ingredients. You want to mix just until everything is combined and a dough starts to form. Be careful not to overmix, as this can result in tougher scones. If the dough seems a little too dry and crum extractbly, you can add a tablespoon of milk or heavy cream at a time until it just comes together. We’re aiming for a dough that’s moist but not sticky.
  • Now it’s time to add the star of the show: the blueberries! Gently fold in the fresh blueberries. Try not to mash them as you mix them in; we want them to remain whole to burst with flavor as the scones bake. If you’re using frozen blueberries, give them a quick rinse and pat them dry before adding them to the dough.

    • Shaping and Baking

  • Turn the dough out onto a lightly floured surface (use a little extra almond flour or your preferred gluten-free flour). Gently pat the dough into a disc, about 3/4 inch thick. Then, using a knife or a bench scraper, cut the disc into 8 wedges. For a more rustic look, you can gently press them together a bit after cutting.
  • Arrange the scone wedges on a baking sheet lined with parchment paper. Make sure to leave a little space between them so they can bake evenly and not fuse together. If you have any extra almond flour, you can lightly dust the tops of the scones.
  • Bake in a preheated oven at 375°F (190°C) for 18-22 minutes, or until the scones are 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 towards the end of the baking period.

    • The Finishing Touch: The Glaze

  • While the scones are baking or cooling slightly, prepare the glaze. In a small bowl, whisk together the powdered sugar (or Swerve confectioner for a sugar-free option), fresh lemon juice, and 1 tablespoon of milk or heavy cream. Start with 1 tablespoon of liquid and add more, a teaspoon at a time, until you reach your desired drizzling consistency. You want it thick enough to coat the scones but thin enough to drizzle easily.
  • Once the scones have cooled for about 5-10 minutes on the baking sheet, drizzle the glaze over the tops. Let the glaze set for a few more minutes before serving. These scones are absolutely delicious served warm, but they’re also quite lovely at room temperature. Enjoy the burst of lemon and blueberry in every bite!

    • Almond Flour Lemon Blueberry Scones

    Conclusion:

    I hope you’ve enjoyed learning how to make these delightful Almond Flour Lemon Blueberry Scones! This recipe truly offers the best of both worlds: a wonderfully flaky and tender scone texture, all while being wonderfully gluten-free and lower in carbs thanks to the almond flour. The bright burst of fresh blueberries perfectly complements the zesty tang of lemon, creating a flavor combination that’s both refreshing and satisfying. These are perfect for a light breakfast, a special brunch treat, or even an afternoon pick-me-up with your favorite cup of tea or coffee. I encourage you to give them a try; you might be surprised at just how incredibly delicious and easy they are to whip up!

    Serving Suggestions: Enjoy them warm right out of the oven for ultimate flakiness. They are also delicious at room temperature. A dollop of whipped cream or a drizzle of honey makes them even more decadent. They pair beautifully with a hot cup of coffee or a refreshing glass of iced tea.

    Variations: Feel free to swap out the blueberries for other berries like raspberries or even blackberries. A pinch of cardamom can add a lovely warmth. If you don’t have fresh lemons, a teaspoon of lemon extract will also work.

    Frequently Asked Questions:

    How do I store these Almond Flour Lemon Blueberry Scones?

    You can store leftover scones in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. For longer storage, you can freeze them, well-wrapped, for up to 2 months. Simply thaw at room temperature or gently reheat in a warm oven.

    Why are my almond flour scones not fluffy?

    Almond flour behaves differently than wheat flour. Ensure you are not overmixing the dough, as this can make them dense. Also, make sure your baking powder is fresh, as it’s crucial for lift. Chilling the dough slightly before baking can also help achieve a better texture.

    Almond Flour Lemon Blueberry Scones

    Almond Flour Lemon Blueberry Scones

    Deliciously tender and flavorful scones made with almond flour, fresh blueberries, and bright lemon.

    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 bowl, whisk together Greek yogurt, honey, beaten egg, and vanilla extract.
    5. Step 5
      Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in the fresh blueberries.
    6. Step 6
      The dough will be slightly sticky. Add milk or cream 1 tablespoon at a time if needed to reach a workable consistency.
    7. Step 7
      Turn the dough out onto a lightly floured surface (use almond flour) and gently shape into a disk about 3/4-inch thick. Cut into 8 wedges.
    8. Step 8
      Place scones on the prepared baking sheet and bake for 15-20 minutes, or until golden brown and set.
    9. Step 9
      While scones are baking, whisk together powdered sugar (or Swerve) and lemon juice to create a glaze. Drizzle over warm 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.

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