Almond Flour Lemon Blueberry Scones – Easy & Delicious

Wake up your taste buds with these incredibly easy and delicious Almond Flour Lemon Blueberry Scones! Perfect for breakfast, brunch, or an afternoon treat, these scones are delightfully tender, bursting with zesty lemon and sweet blueberries, all while being gluten-friendly thanks to almond flour. Get ready to bake a batch of pure happiness!

Ingredients

• 2 cups (224g) almond flour, superfine
• 1/2 cup (60g) tapioca flour (or arrowroot starch)
• 1/4 cup (50g) granulated sugar, plus 1 tbsp for sprinkling
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup (113g) unsalted butter, very cold and cut into small cubes
• 1 large egg, cold
• 1/4 cup (60ml) heavy cream (or full-fat coconut milk for dairy-free)
• 1 tsp vanilla extract
• Zest of 1 large lemon (about 1 tbsp)
• 1 cup fresh or frozen blueberries (do not thaw if frozen)
• For the Glaze (Optional):
• 1/2 cup powdered sugar
• 1-2 tbsp fresh lemon juice

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the almond flour, tapioca flour, 1/4 cup granulated sugar, baking powder, and salt.
3. Add the cold butter cubes to the dry ingredients. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
4. In a separate small bowl, whisk together the cold egg, heavy cream, vanilla extract, and lemon zest.
5. Pour the wet ingredients into the dry ingredients and mix with a spatula until just combined. Be careful not to overmix.
6. Gently fold in the blueberries. If using frozen blueberries, mix quickly to prevent them from bleeding too much color.
7. Turn the dough out onto the prepared baking sheet. Gently pat and shape the dough into a 7-8 inch disk, about 1-inch thick. You can also lightly flour your hands with tapioca flour if the dough is a bit sticky.
8. Using a sharp knife or bench scraper, cut the disk into 8 wedges (like a pizza). Carefully separate the wedges slightly on the baking sheet.
9. Sprinkle the tops of the scones with the remaining 1 tablespoon of granulated sugar.
10. Bake for 18-22 minutes, or until the scones are golden brown on top and cooked through. The exact time may vary depending on your oven.
11. Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
12. While the scones cool, prepare the optional glaze: In a small bowl, whisk together the powdered sugar and 1 tablespoon of lemon juice until smooth. Add more lemon juice, a little at a time, until you reach your desired consistency.
13. Once the scones are mostly cool, drizzle the glaze over them. Serve warm or at room temperature. Enjoy!
14. Store leftover scones in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.