Almond Flour Lemon Blueberry Scones – Easy & Delicious

Almond Flour Lemon Blueberry Scones are an absolute dream, a delightful treat that’s as beautiful as it is delicious. I’ve always been a sucker for a good scone, but these have truly captured my heart. There’s something so wonderfully comforting about a warm, crum extractbly scone, and when you add the vibrant burst of fresh blueberries and the zesty tang of lemon, you’ve got pure magic. What makes these Almond Flour Lemon Blueberry Scones so special, you ask? It’s the perfect balance of textures and flavors. The almond flour lends a delicate, slightly nutty undertone and a wonderfully tender crum extractb that’s completely irresistible, while the bright lemon zest and juicy blueberries create a flavor explosion in every bite. They’re sophisticated enough for a special brunch, yet simple enough to whip up for an afternoon pick-me-up. You’re going to adore these!

this Recipe

Almond Flour Lemon Blueberry Scones

Get ready to elevate your baking game with these incredibly tender and flavorful Almond Flour Lemon Blueberry Scones. Forget dry, crum extractbly disappointments; these scones are a revelation. The subtle sweetness of almond flour, the bright zest of lemon, and the burst of juicy blueberries come together in perfect harmony. They’re wonderfully adaptable, too, making them a fantastic choice for breakfast, a delightful afternoon treat, or even a lighter dessert. Plus, with a few simple swaps, you can easily make them sugar-free! I’ve perfected this recipe to ensure you get delightful, moist scones every time.

Ingredients:

Making the Scone Dough

1. Combine Dry Ingredients: In a large mixing bowl, whisk together the finely-ground almond flour, baking powder, lemon zest, and salt. Ensure everything is thoroughly combined. This is crucial for even leavening and flavor distribution. Take a moment to appreciate the fragrant aroma of the lemon zest; it’s a preview of the deliciousness to come!
2. Incorporate the Cold Butter: Add the grated frozen butter to the dry ingredients. Using a pastry blender, a fork, or your fingertips, cut the butter into the flour mixture until it resembles coarse crum extractbs with some pea-sized pieces of butter remaining. The key here is to keep the butter cold. Cold butter melts in the oven, creating pockets of steam that contribute to a lighter, flakier texture. Don’t overwork it; you want those little butter bits to remain distinct.
3. Add Wet Ingredients (Except Egg and Yogurt): In a separate small bowl, whisk together the honey (or your chosen sweetener), vanilla extract, and the beaten egg. Pour this wet mixture into the dry ingredients.
4. Mix and Form the Dough: Gently stir the ingredients together until just combined. The dough will be quite sticky at this stage, which is perfectly normal for almond flour-based baked goods. Avoid overmixing, as this can lead to tough scones. Add the Greek yogurt and mix until it’s incorporated into the dough. If the dough seems excessively dry and crum extractbly, you can add a tablespoon of milk or cream at a time, mixing gently, until it just comes together. You’re aiming for a dough that is soft and slightly wet, but holds together.
5. Fold in the Blueberries: Gently fold in the fresh blueberries. Be careful not to crush them too much; we want them to remain mostly intact for those delightful bursts of flavor when you bite into your scone.

Shaping and Baking Your Scones

1. Shape the Scones: Turn the sticky dough out onto a lightly floured surface (you can use a little extra almond flour for this). Gently pat the dough into a disc about 3/4 inch thick. You can then use a knife or bench scraper to cut the disc into 6 or 8 wedges, depending on how large you want your scones. Alternatively, you can use a round biscuit cutter. If the dough is too sticky to handle, lightly flour your hands and the cutter. Transfer the shaped scones to a baking sheet lined with parchment paper, leaving a little space between each one.
2. Bake to Golden Perfection: Preheat your oven to 375°F (190°C). Bake the scones for 18-22 minutes, or until they are golden brown and a toothpick inserted into the center comes out clean. The exact baking time will depend on your oven and the size of your scones. Keep an eye on them, especially towards the end of the baking time, to prevent burning.

The Finishing Touch: Lemon Glaze

1. Prepare the Glaze: While the scones are baking or cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar (or Swerve confectioner) and the fresh lemon juice. If the glaze is too thick, add a tiny bit of milk or cream (or your chosen liquid) until it reaches your desired drizzling consistency. If it’s too thin, add a little more powdered sugar.
2. Glaze and Enjoy: Once the scones have cooled slightly, drizzle the lemon glaze generously over the tops. Let the glaze set for a few minutes before serving. These scones are best enjoyed warm, fresh from the oven, but they are also delicious at room temperature.

These Almond Flour Lemon Blueberry Scones are a testament to how healthy baking can be incredibly satisfying and bursting with flavor. Enjoy every bite!

Conclusion:

And there you have it! These Almond Flour Lemon Blueberry Scones are a true delight, offering a wonderful balance of bright citrus and sweet berries within a tender, crum extractbly scone. The almond flour provides a fantastic texture and a subtle nutty flavor that complements the lemon and blueberries beautifully, making them a healthier and more satisfying alternative to traditional scones. I truly believe you’ll fall in love with how easy they are to whip up for a special breakfast treat or an afternoon pick-me-up.

For serving, these scones are divine on their own, but a dollop of whipped cream or a drizzle of honey elevates them even further. They’re also perfect alongside a cup of your favorite tea or coffee. Feel free to experiment with variations! If you don’t have blueberries, raspberries or even chopped strawberries would be delicious. You could also add a pinch of cardamom for an extra layer of warmth. I highly encourage you to give these Almond Flour Lemon Blueberry Scones a try; I’m confident you’ll be delighted by the results!

Frequently Asked Questions:

Why are my scones crum extractbly instead of tender?

This can sometimes happen if you overwork the dough or if your butter isn’t cold enough. Make sure your butter is very cold and cut into small pieces, and mix the dough until just combined. Overmixing develops the gluten too much, leading to a tougher, more crum extractbly texture. For these Almond Flour Lemon Blueberry Scones, a light hand is key!

Can I make these scones ahead of time?

Yes, you can definitely prepare the dough ahead of time! Once you’ve mixed the dough and shaped the scones, you can wrap them tightly in plastic wrap and refrigerate them for up to 24 hours. Bake them directly from the refrigerator, adding a minute or two to the baking time if needed.

What can I substitute for almond flour?

While almond flour is what gives these scones their unique texture, you could experiment with other gluten-free flours like a good quality gluten-free all-purpose blend. Keep in mind that the texture might vary slightly. Coconut flour is another option, but it tends to be more absorbent, so you might need to adjust the liquid content.

Almond Flour Lemon Blueberry Scones

Delicious and moist almond flour scones bursting with fresh blueberries and bright lemon flavor. A gluten-free and healthier take on a classic.

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 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.
6. Step 6
   Turn the dough out onto a lightly floured surface (use almond flour or gluten-free flour) and gently pat into a disc about 3/4 inch thick. Cut into 8 wedges.
7. Step 7
   Place scones on the prepared baking sheet and bake for 15-18 minutes, or until golden brown and cooked through.
8. Step 8
   While scones are baking, whisk together powdered sugar (or Swerve) and lemon juice to create a glaze. Add milk or cream as needed for desired consistency.
9. Step 9
   Let scones cool on a wire rack for a few minutes, then drizzle with the lemon glaze.

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.