Almond Flour Lemon Blueberry Scones – Delicious & Easy

Almond Flour Lemon Blueberry Scones are a delightful way to brighten your mornings or elevate your afternoon tea. There’s something truly magical about the combination of zesty lemon and sweet, bursting blueberries, and when you bake it into a tender, crum extractbly scone, it’s pure bliss. I find myself reaching for this recipe time and time again, and I think you’ll understand why. The beauty of these Almond Flour Lemon Blueberry Scones lies in their incredible flavor and satisfying texture, all while being a wonderful gluten-free option. The subtle nuttiness of the almond flour perfectly complements the tartness of the lemon zest and the sweet pop of fresh blueberries, creating a truly harmonious bite. They’re incredibly versatile, perfect for a special occasion breakfast or simply as a treat to make an ordinary day feel a little more extraordinary.

Why You’ll Love These Scones:

Perfectly Balanced Flavors

Wonderfully Tender Crum extractb

Gluten-Free Indulgence

Almond Flour Lemon Blueberry Scones

There’s something inherently delightful about a warm scone, especially one bursting with bright citrus and sweet berries. Today, we’re diving into a recipe that’s not only incredibly delicious but also a fantastic gluten-free and lower-carb option: Almond Flour Lemon Blueberry Scones. These scones are surprisingly easy to whip up, making them perfect for a weekend brunch, an afternoon pick-me-up, or even a special breakfast treat. The combination of the nutty almond flour, the vibrant lemon zest, and the juicy burst of blueberries is simply irresistible.

These scones achieve a wonderful texture that’s tender and slightly crum extractbly, thanks to the almond flour and the richness of the Greek yogurt and butter. The lemon zest isn’t just for show; it infuses every bite with a zesty, refreshing aroma and flavor that perfectly complements the sweetness of the blueberries. And if you’re watching your sugar intake, the option to use a sugar-free sweetener makes this recipe incredibly versatile. Let’s get started on creating these little pockets of sunshine!

Ingredients:

Making Your Delicious Scones

Let’s break down the process into simple, manageable steps to ensure your scones turn out perfectly.

Step 1: Prepare Your Dry Ingredients and Incorporate the Butter
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. In a medium bowl, whisk together the finely-ground almond flour, baking powder, lemon zest, and salt. Ensure these dry ingredients are thoroughly combined. This is crucial for even leavening and flavor distribution. Now, take your 2 tablespoons of unsalted frozen butter and grate it directly into the dry ingredients. Using frozen butter and grating it helps create small, discrete pieces of butter that will melt during baking, creating flaky layers within the scone. Use your fingertips or a pastry blender to quickly cut the butter into the almond flour mixture until it resembles coarse crum extractbs. You want to work quickly here to prevent the butter from melting too much from the warmth of your hands.

Step 2: Combine Wet Ingredients and Form the Dough
In a separate small bowl, whisk together the plain Greek yogurt, honey, beaten large egg, and vanilla extract until smooth and well combined. This wet mixture will provide moisture and richness to our scones. Now, pour the wet ingredients into the bowl with the dry ingredients. Use a spatula or a wooden spoon to gently mix everything together until just combined. Be careful not to overmix, as this can lead to tough scones. The dough will be a bit sticky and moist due to the almond flour and yogurt. If the dough seems too wet and unmanageable to form into shapes, you can add a tablespoon or two of additional almond flour, one tablespoon at a time, until it’s just pliable enough to handle.

Step 3: Gently Fold in the Blueberries and Shape the Scones
Now for the star of the show – the blueberries! Gently fold in the fresh blueberries into the scone dough. Again, try to be as gentle as possible to avoid crushing the berries, which could bleed color into the dough and make your scones look less appealing. Once the blueberries are evenly distributed, turn the dough out onto a lightly floured surface (you can use a little extra almond flour for this). Gently pat the dough into a round disc, about 3/4 inch thick. Using a knife or a bench scraper, cut the disc into 6 to 8 wedges, like you would cut a pizza. You can also use a round biscuit cutter if you prefer.

Step 4: Bake Your Wonderful Scones
Carefully transfer the shaped scone wedges to your prepared baking sheet, leaving a little space between each one. They won’t spread a lot, but they do need a bit of room. Place the baking sheet in your preheated oven. Bake for 18-22 minutes, or until the scones are golden brown on top 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, especially towards the end of the baking period. You want that beautiful golden hue without over-baking, which can dry them out.

Step 5: Prepare the Lemon Glaze and Finish Your Scones
While your scones are baking, let’s prepare the simple, bright lemon 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 just 1 tablespoon of liquid; you’re aiming for a thick but pourable consistency. If the glaze is too thick, add the second tablespoon of milk or cream, a little at a time, until you reach your desired drizzling consistency. Once the scones are out of the oven and have cooled on the baking sheet for about 5-10 minutes, transfer them to a wire rack to cool further. Once they are slightly warm or completely cool, drizzle the lemon glaze generously over the tops of the scones. This glaze adds a lovely tangy sweetness and a beautiful finish to these already delightful treats. Enjoy your homemade Almond Flour Lemon Blueberry Scones!

Conclusion:

There you have it! These Almond Flour Lemon Blueberry Scones are truly a delightful treat. The combination of zesty lemon and sweet blueberries baked into a tender, crum extractbly scone is simply irresistible, especially when using almond flour for a delightful gluten-free alternative. They’re perfect for a special breakfast, a lovely afternoon tea, or even a light dessert. I love serving them warm with a dollop of Greek yogurt or a drizzle of honey, but they’re also fantastic on their own.

Don’t be afraid to experiment with this recipe! For a twist, you could try adding a touch of lavender to complement the lemon, or swap out the blueberries for raspberries. The possibilities are endless, and I highly encourage you to give these Almond Flour Lemon Blueberry Scones a try. I’m confident you’ll find them as satisfying and delicious as I do!

Frequently Asked Questions:

Q: Can I make these scones ahead of time?

A: Absolutely! You can prepare the dough, wrap it tightly, and refrigerate it for up to 24 hours. Bake them as usual when you’re ready. They also freeze beautifully after baking; just thaw them at room temperature.

Q: My scones spread out too much. What did I do wrong?

A: This can sometimes happen if the butter isn’t cold enough, or if the dough is overworked. Ensure your butter is very cold and cut it into the almond flour mixture until it resembles coarse crum extractbs. Avoid overmixing once you add the wet ingredients. Chilling the dough before baking can also help prevent spreading.

Almond Flour Lemon Blueberry Scones

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

Prep Time
20 Minutes

Cook Time
15 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
• 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 with 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
   Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the fresh blueberries.
6. Step 6
   If the dough is too sticky, add a tablespoon of almond flour at a time. If too dry, add a tablespoon of milk or cream until a cohesive dough forms.
7. Step 7
   Turn the dough out onto a lightly floured surface and gently pat into an 8-inch circle. Cut into 8 wedges.
8. Step 8
   Place the scone wedges on the prepared baking sheet. Bake for 13-17 minutes, or until golden brown and cooked through.
9. Step 9
   While 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.