Almond Flour Lemon Blueberry Scones-Best Recipe

Almond Flour Lemon Blueberry Scones are a delightful treat that brings sunshine to any morning or afternoon. There’s something truly magical about a warm scone, isn’t there? The aroma of freshly baked goodness wafting from your oven is an instant mood-booster, and when you combine the zesty brightness of lemon with the sweet burst of blueberries, you have a winning combination that’s hard to resist. These aren’t just any scones; these Almond Flour Lemon Blueberry Scones are crafted to be wonderfully tender and moist, thanks to the nutty richness of almond flour, offering a delightful alternative for those seeking gluten-free or grain-free options. They’re perfect for a leisurely brunch, a special occasion, or simply when you crave a little homemade comfort. Their vibrant flavors and satisfying texture make them a crowd-pleaser, promising a moment of pure bliss with every bite.

Almond Flour Lemon Blueberry Scones

Hello baking enthusiasts! Today, we’re diving into a recipe that’s both delightful and a fantastic alternative for those seeking a gluten-free and slightly lower-carb treat: Almond Flour Lemon Blueberry Scones. These scones are wonderfully tender, bursting with the bright flavor of lemon and the sweet pop of fresh blueberries. They’re perfect for a leisurely breakfast, a satisfying afternoon snack, or even a simple dessert. The use of almond flour gives them a unique, delicate texture that’s incredibly enjoyable. I’ve found that these come together relatively quickly, making them an excellent option for a weekend baking project or even a weeknight indulgence.

Ingredients:

Instructions:

Step 1: Prepare Your Dry Ingredients and Grate the Butter

Begin extract by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper, which will prevent sticking and make cleanup a breeze. In a large mixing bowl, whisk together the finely-ground almond flour, baking powder, lemon zest, and salt. Ensure these dry ingredients are thoroughly combined. This even distribution is crucial for the scones to rise properly and have a consistent flavor. Now, for a key step in achieving tender scones: take your cold, unsalted butter and grate it directly into the dry ingredient mixture. Using frozen butter and grating it ensures that small pieces of butter are dispersed throughout the flour, which will melt during baking and create pockets of delicious flakiness. It’s important that the butter remains cold; you can pop it back in the freezer for a few minutes if it starts to soften too much while you’re zesting your lemon. Once the butter is grated in, use a pastry blender, two forks, or your fingertips to quickly cut the butter into the dry ingredients until the mixture resembles coarse crum extractbs. You don’t want to overwork this, just until the butter is broken down into small pieces.

Step 2: Combine the Wet Ingredients and Form the Dough

In a separate, smaller bowl, whisk together the plain Greek yogurt, honey, beaten large egg, and vanilla extract until smooth and well combined. The Greek yogurt adds moisture and a slight tang, while the honey provides sweetness. Pour this wet ingredient mixture into the bowl with the dry ingredients. Gently fold everything together with a spatula or wooden spoon until just combined. Be careful not to overmix the dough, as this can lead to tough scones, especially when working with almond flour. At this stage, the dough will likely be a bit sticky and shaggy. This is perfectly normal for almond flour-based baked goods.

Step 3: Incorporate the Blueberries and Shape the Scones

Now it’s time for the star of the show: the fresh blueberries! Gently fold the rinsed and thoroughly dried blueberries into the dough. Again, be delicate to avoid crushing them, as you want them to remain whole and burst with flavor when you bite into the scone. If the dough feels excessively sticky and is difficult to handle, you can add a tablespoon or two more of almond flour, or a little extra milk or cream if it feels too dry. You’re aiming for a dough that’s cohesive but still a little soft. Turn the dough out onto a lightly floured surface (you can use a bit of almond flour or even regular all-purpose flour for dusting). Gently pat the dough into a round disc, about 3/4 to 1 inch thick. Using a sharp knife or a bench scraper, cut the disc into 6 or 8 wedges, depending on how large you prefer your scones. You can also use a round biscuit cutter if you have one. Carefully transfer the wedges onto the prepared baking sheet, leaving a little space between them.

Step 4: Baking and Creating the Glaze

Place the baking sheet into your preheated oven. Bake for 18-22 minutes, or until the scones are golden brown around the edges 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 during the last few minutes. While the scones are baking, let’s prepare a simple, 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 tablespoon of milk or heavy cream. You’re looking for a drizzly consistency – not too thick, and not too thin. If it’s too thick, add another teaspoon of milk or cream at a time until you reach your desired consistency. If it’s too thin, add a tiny bit more powdered sugar.

Step 5: Glazing and Serving Your Delicious Scones

Once the scones are baked and have cooled slightly on the baking sheet for about 5 minutes, carefully transfer them to a wire rack. While they are still warm, but not hot, drizzle the prepared lemon glaze over the tops. The warmth of the scones will help the glaze set slightly. You can be as artistic as you like with your drizzling! Allow the glaze to set for another 5-10 minutes before serving. These Almond Flour Lemon Blueberry Scones are best enjoyed fresh, but they will keep in an airtight container at room temperature for up to 2 days. Reheating them gently in a toaster oven can help revive their texture if needed. Enjoy the bright, zesty, and berry-filled goodness!

Conclusion:

I hope you enjoyed learning how to make these delightful almond flour lemon blueberry scones! They truly are a fantastic treat, offering a wonderful balance of tart lemon zest, sweet blueberries, and a tender, crum extractbly texture thanks to the almond flour. This recipe is a winner because it’s naturally gluten-free, packed with flavor, and surprisingly easy to whip up, making it perfect for a weekend brunch or a special afternoon pick-me-up.

These scones are incredibly versatile. Serve them warm with a dollop of whipped cream or a drizzle of your favorite glaze. They’re also divine on their own, letting the fresh flavors shine. Feel free to experiment with variations! You could swap blueberries for raspberries or even add a touch of lavender for an extra floral note. Don’t be afraid to get creative and make them your own. I truly encourage you to give these almond flour lemon blueberry scones a try – I’m confident you’ll love them as much as I do!

Frequently Asked Questions:

Can I use a different type of flour?

While this recipe is specifically designed for almond flour to achieve its unique texture and gluten-free nature, you could experiment with a gluten-free all-purpose blend. However, be aware that the texture and flavor profile might change.

How should I store these scones?

Once cooled, store the 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 in an airtight container for up to 3 months. Reheat gently in a warm oven before serving.

Almond Flour Lemon Blueberry Scones

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

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 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 blueberries. The dough may be sticky; add a tablespoon of almond flour at a time if needed.
6. Step 6
   Turn the dough out onto a lightly floured surface and gently pat into a disc about 3/4-inch thick. Cut into 8 wedges.
7. Step 7
   Place the scones on the prepared baking sheet. Bake for 18-20 minutes, or until golden brown and cooked through.
8. Step 8
   While the scones are cooling, whisk together powdered sugar (or Swerve), lemon juice, and 1 tablespoon of milk or cream to create a glaze. Add more milk/cream if needed to reach desired drizzling consistency. 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.