Refreshing Treat: Almond Flour Lemon Blueberry Scones
Bring the delightful flavors of summer to your morning or afternoon tea with these Almond Flour Lemon Blueberry Scones. Combining the nutty richness of almond flour with the fresh zest of lemon and juicy blueberries, these scones offer a tasty gluten-free treat that doesn’t skimp on flavor. Topped with a tangy lemon glaze, these scones are perfect for anyone looking for a lighter, yet indulgent, pastry option. Let’s dive into the recipe and whip up a batch of these deliciously tender scones.
Ingredients
For the Scones:
- 2 cups finely-ground almond flour, spooned and leveled (plus more as needed)
- 1 1/2 teaspoons baking powder
- 1 tablespoon lemon zest
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter, frozen and grated
- 1/2 cup plain Greek yogurt
- 3 tablespoons honey
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 2/3 cup fresh blueberries
For the Lemon Glaze:
- 1/4 cup powdered sugar or Swerve confectioner for a sugar-free option
- 1 tablespoon fresh lemon juice
- 1-2 tablespoons milk or heavy cream, adjusted for desired consistency
Directions
Making the Scones:
- Preparation: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Combine Dry Ingredients: In a large bowl, mix the almond flour, baking powder, lemon zest, and salt.
- Incorporate Butter: Add the grated frozen butter to the dry ingredients, ensuring it is evenly dispersed.
- Mix Wet Ingredients: Stir in the Greek yogurt, honey, beaten egg, and vanilla extract just until incorporated. If the dough is too loose, add more almond flour as needed. Gently fold in the blueberries.
- Shape and Bake: Transfer the dough to the prepared baking sheet, shaping it into a 3/4-inch tall flat disc. Cut the disc into 8 wedges and separate them slightly. Bake for 18-20 minutes, or until golden brown. Cool completely on the baking sheet to prevent breaking.
Preparing the Lemon Glaze:
- Mix Glaze Ingredients: Whisk together the powdered sugar (or Swerve), lemon juice, and milk or cream until smooth. Adjust the thickness by adding more liquid or sugar.
- Glaze the Scones: Once the scones are cooled, drizzle them with the lemon glaze.
Nutritional Information
- Prep Time: 15 minutes
- Cooking Time: 18-20 minutes
- Total Time: 35 minutes
- Calories: 220 kcal per scone
- Servings: 8 scones
Why You’ll Love These Scones
- Gluten-Free Goodness: Made with almond flour, these scones are perfect for those following a gluten-free diet.
- Burst of Flavors: The lemon zest and blueberries provide a fresh, zesty flavor that perfectly complements the sweetness of the honey and the richness of the almond flour.
- Perfect Texture: The combination of Greek yogurt and frozen butter creates a tender, moist texture that’s a delight in every bite.
These Almond Flour Lemon Blueberry Scones are not just a treat to your taste buds but also a feast for the eyes. Serve them at your next brunch or enjoy as a delightful snack — they’re sure to brighten any day with their lovely flavors and charming appearance.
Print
Almond Flour Lemon Blueberry Scones
- Total Time: 35 minutes
- Yield: 8 1x
Description
These Almond Flour Lemon Blueberry Scones are a delightful combination of tangy lemon zest and sweet blueberries, all nestled in a tender, gluten-free dough. The almond flour provides a rich, nutty flavor and a soft texture, while the grated frozen butter ensures the scones bake up light and flaky. A drizzle of lemon glaze adds the perfect finishing touch, making these scones a must-try for any brunch or tea time.
Ingredients
Scones:
2 cups finely-ground almond flour, spooned and leveled (plus more as needed)
1 1/2 teaspoons baking powder
1 tablespoon lemon zest
1/2 teaspoon salt
2 tablespoons unsalted frozen butter, grated
1/2 cup plain Greek yogurt
3 tablespoons honey
1 large egg, beaten
1 teaspoon vanilla extract
2/3 cup fresh blueberries
Lemon Glaze:
1/4 cup powdered sugar or Swerve confectioner (for sugar-free option)
1 tablespoon fresh lemon juice
1–2 tablespoons milk or heavy cream (or as needed for desired consistency)
Instructions
Scones:
Preheat your oven to 350°F (175°C) and position the rack in the center. Prepare a baking sheet by lining it with parchment paper and set it aside.
In a large bowl, stir together the almond flour, baking powder, lemon zest, and salt.
Add the grated frozen butter to the dry ingredients, stirring until the butter pieces are evenly dispersed.
Add the Greek yogurt, honey, beaten egg, and vanilla extract. Stir until just incorporated. If the dough is too loose and won’t hold its shape, add more almond flour 2 tablespoons at a time until the dough holds its shape. The dough should be firm but not too stiff. Gently fold in the blueberries.
Scrape the dough onto the prepared baking sheet and press it into a flat disc about 3/4 inch tall. Use a knife or bench scraper to cut the disc into 8 equal wedges.
Bake for 18-20 minutes, or until the scones are golden brown. If the edges start to brown too quickly, tent the outside edges with foil to prevent burning.
Almond flour baked goods are fragile when warm, so allow the scones to cool completely before moving them.
Lemon Glaze:
While the scones are cooling, whisk together the powdered sugar or Swerve, lemon juice, and milk or cream. Adjust the consistency by adding more milk or cream for a thinner glaze or more sugar for a thicker glaze.
Drizzle the glaze over the cooled scones before serving. Store any leftovers in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 18-20 minutes
Nutrition
- Calories: 220