Almond Flour Lemon Blueberry Scones-Best Recipe

Almond Flour Lemon Blueberry Scones are my absolute favorite way to start a weekend morning, or honestly, any morning that needs a little extra sunshine. There’s something incredibly satisfying about that perfect scone – a tender crum extractb, a hint of sweet and tart, and a delightful aroma that fills the kitchen. We all know and love traditional scones, but these almond flour lemon blueberry scones offer a wonderful twist. They’re naturally gluten-free, packed with wholesome almond goodness, and bursting with the bright, zesty flavor of lemon perfectly complemented by juicy blueberries. What makes these so special is their light, slightly crum extractbly texture that still holds together beautifully, making them ideal for dunking into your morning coffee or tea. Get ready to experience pure bliss with every bite!

this Recipe

Almond Flour Lemon Blueberry Scones

Welcome to a delightful treat that’s both bright and satisfying! These Almond Flour Lemon Blueberry Scones are a wonderful way to enjoy the classic flavor combination of lemon and blueberry in a lighter, gluten-free package. The tender crum extractb from the almond flour, coupled with the zesty punch of lemon and the sweet burst of blueberries, makes these scones a perfect accompaniment to your morning coffee, afternoon tea, or even as a light dessert. I love how versatile they are, and the addition of Greek yogurt ensures they remain wonderfully moist without being heavy. Let’s get baking!

Ingredients:

Creating the Perfect Scone Dough

The foundation of any good scone is the dough, and with almond flour, a few key techniques ensure a superior texture. The “spoon and level” method for measuring almond flour is crucial because it’s more dense than all-purpose flour. Simply spoon the flour into your measuring cup and then level off the excess with a straight edge. Overpacking can lead to dry scones, and we want to avoid that!

1. In a large mixing bowl, whisk together the almond flour, baking powder, lemon zest, and salt. The lemon zest is where a lot of that bright, aromatic flavor comes from, so don’t be shy! Ensure everything is evenly distributed. Next, add the grated frozen butter. Using frozen butter is a game-changer for scones. As it bakes, the small pieces of butter melt, creating little pockets of steam that contribute to a lighter, flakier texture. Use a pastry blender or your fingertips to cut the butter into the dry ingredients until the mixture resembles coarse crum extractbs. You want some pea-sized pieces of butter to remain visible.

2. In a separate medium bowl, combine the plain Greek yogurt, honey, beaten egg, and vanilla extract. Whisk these wet ingredients together until smooth and well-combined. The Greek yogurt adds moisture and a slight tang that beautifully complements the sweetness of the honey and the brightness of the lemon.

3. Pour the wet ingredients into the bowl with the dry ingredients. Gently fold them together using a spatula or wooden spoon until just combined. Be careful not to overmix. Overmixing can develop any gluten that might be present in the almond flour (though it’s much less than wheat flour) and can lead to tougher scones. Once the ingredients start to come together, gently fold in the fresh blueberries. If the dough feels 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 ball. You might need a little more or less depending on the humidity and the consistency of your Greek yogurt.

Shaping and Baking Your Scones

Now that we have our delicious dough, it’s time to shape and bake these beauties to golden perfection. The shaping process is simple and allows for lovely rustic scones.

4. Turn the dough out onto a lightly floured surface (use a little extra almond flour or coconut flour for dusting). Gently pat the dough into a disc about 3/4-inch thick. You can then either cut this disc into 8 wedges using a sharp knife or pizza cutter, or if you prefer round scones, use a biscuit cutter. I often find cutting wedges to be the easiest and gives them that traditional scone look. Place the shaped scones onto a baking sheet lined with parchment paper. Leave a little space between each scone to allow for even baking.

5. Bake the scones in a preheated oven at 375°F (190°C) for 18-22 minutes, or until they are golden brown and a toothpick inserted into the center comes out clean. The baking time can vary slightly depending on your oven, so keep an eye on them, especially towards the end of the baking period. Once baked, carefully remove the scones 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.

The Finishing Touch: A Zesty Glaze

A simple glaze takes these already delicious scones to the next level. It adds a touch of sweetness and an extra hint of lemon that ties everything together.

Glazing the Scones

Once your scones have cooled, it’s time for the finishing touch. This simple glaze is the perfect complement to the bright flavors of the scone.

6. In a small bowl, whisk together the powdered sugar (or Swerve confectioner for a sugar-free option) and fresh lemon juice until you have a smooth, drizzly glaze. If the glaze is too thick, add a tiny bit more lemon juice or a drop of milk/cream. If it’s too thin, add a little more powdered sugar. Drizzle the glaze over the cooled scones. You can be artistic with this, or just give them a good generous drizzle. Let the glaze set for a few minutes before serving.

Enjoy your homemade Almond Flour Lemon Blueberry Scones! They are best served fresh, but can be stored in an airtight container at room temperature for a day or two.

Conclusion:

I hope you’ve enjoyed learning how to make these delicious Almond Flour Lemon Blueberry Scones! This recipe is a true winner because it offers a lighter, gluten-free alternative to traditional scones without sacrificing that delightful crum extractbly texture and incredible flavor. The bright citrus notes of lemon perfectly complement the sweet burst of blueberries, all held together by the nutty richness of almond flour. They’re surprisingly easy to whip up, making them perfect for a weekend brunch, an afternoon pick-me-up, or even a special occasion treat.

These scones are wonderfully versatile. I love serving them warm with a dollop of Greek yogurt and a drizzle of honey, or with a simple cup of tea. For variations, feel free to experiment with other berries like raspberries or blackberries. You could also add a touch of cardamom or a sprinkle of edible flowers for an extra special presentation. Don’t be afraid to get creative!

I truly encourage you to give these Almond Flour Lemon Blueberry Scones a try. I’m confident you’ll be delighted by how satisfying and flavorful they are. Happy baking!

Frequently Asked Questions:

Can I substitute the almond flour?

While almond flour is key to the texture and flavor of these scones, you can try a blend of almond flour and a small amount of coconut flour for a different texture. However, almond flour provides the best crum extractb and richness.

How should I store these scones?

Once completely cooled, store your scones in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them, and they reheat beautifully in a toaster oven or a warm oven.

Almond Flour Lemon Blueberry Scones

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

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 (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 until the mixture resembles coarse crumbs. Stir in the Greek yogurt, honey, beaten egg, and vanilla extract until just combined.
4. Step 4
   Gently fold in the fresh blueberries. If the dough is too sticky, add a little more almond flour, 1 tablespoon at a time, until it’s manageable.
5. Step 5
   Turn the dough out onto a lightly floured surface and shape it into a disc about 3/4-inch thick. Cut into 8 wedges.
6. Step 6
   Place the scones on the prepared baking sheet. Bake for 15-18 minutes, or until golden brown and cooked through.
7. Step 7
   While the scones are baking, whisk together the powdered sugar (or Swerve) and lemon juice to create a glaze. Add milk or cream, 1 tablespoon at a time, until desired consistency is reached.
8. Step 8
   Drizzle the glaze over the warm scones and let them cool slightly before serving.

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.