Almond Flour Lemon Blueberry Scones-Easy & Delicious

Almond Flour Lemon Blueberry Scones are an absolute dream, aren’t they? There’s something incredibly satisfying about that perfect scone – tender, crum extractbly, and bursting with vibrant flavors. We all crave those moments of pure indulgence, and these Almond Flour Lemon Blueberry Scones deliver precisely that. Imagin extracte sinking your teeth into a warm, slightly sweet scone, where the bright zest of lemon dances with the juicy pop of fresh blueberries, all held together by the subtly nutty, wonderfully tender crum extractb of almond flour. It’s the perfect combination of bright and comforting, making them ideal for a leisurely weekend brunch, an afternoon treat with your favorite tea, or even a surprisingly elegant dessert. What truly sets these Almond Flour Lemon Blueberry Scones apart is how they achieve that classic scone texture without relying on traditional flour, making them a fantastic option for those seeking a gluten-free indulgence that doesn’t compromise on taste or texture.

Why You’ll Adore These Scones

The Perfect Blend of Zest and Sweetness

A Delightful Gluten-Free Alternative

Effortless Elegance for Any Occasion

Almond Flour Lemon Blueberry Scones

There’s something incredibly satisfying about a warm, tender scone, especially when it’s bursting with bright lemon and sweet blueberries. For those of us looking for a lighter, gluten-free option, almond flour is a fantastic base. These Almond Flour Lemon Blueberry Scones are wonderfully moist, flavorful, and surprisingly easy to whip up. The combination of zesty lemon and juicy blueberries is a classic for a reason, and using almond flour adds a delightful richness and a slightly nutty undertone that perfectly complements the fruit.

These scones are perfect for a weekend brunch, an afternoon treat with your favorite tea, or even a special breakfast. They don’t require complicated techniques, and the result is a batch of delicious, homemade scones that will have everyone asking for the recipe. Let’s get baking!

Ingredients:

Preparing the Dough

1. First things first, let’s get our dry ingredients combined. In a medium-sized mixing bowl, whisk together the 2 cups of finely-ground almond flour, 1 1/2 teaspoons of baking powder, 1 tablespoon of lemon zest, and 1/2 teaspoon of salt. Whisking these together ensures that the baking powder is evenly distributed, which is crucial for a good rise in your scones. The lemon zest is going to infuse that wonderful citrus aroma right from the start.

2. Now, for the fat. Add the 2 tablespoons of unsalted frozen butter, grated, directly into the dry ingredients. It’s important that the butter is frozen and grated; this helps it incorporate more easily and creates those desirable flaky layers within the scone. Use your fingertips or a pastry blender to quickly cut the butter into the almond flour mixture until it resembles coarse crum extractbs. You want small, pea-sized pieces of butter throughout the mixture. Work quickly so the butter doesn’t melt from the warmth of your hands.

Wet Ingredients and Combining

3. In a separate small bowl, whisk together the wet ingredients. This includes the 1/2 cup of plain Greek yogurt, 3 tablespoons of honey, the beaten large egg, and 1 teaspoon of vanilla extract. The Greek yogurt will lend a lovely moisture and tenderness to the scones, while the honey provides natural sweetness. Give it a good whisk until everything is well combined and smooth.

4. Pour the wet ingredients into the bowl with the dry ingredients. Gently mix everything together with a spatula or wooden spoon until just combined. Be careful not to overmix, as this can make your scones tough. You’re looking for a shaggy dough that holds together when you press it. If the dough seems a bit too dry and crum extractbly, you can add the milk or heavy cream, 1 tablespoon at a time, until it reaches the desired consistency. You want a dough that is soft but not sticky.

Adding the Blueberries and Shaping

5. Gently fold in the 2/3 cup of fresh blueberries. You want to do this carefully so you don’t crush the berries and end up with purple streaks throughout your dough. The goal is to have whole, intact blueberries dispersed within the scone mixture. Once the blueberries are incorporated, the dough is ready for shaping.

Baking and Glazing

6. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Turn the dough out onto a lightly floured surface (you can use a little extra almond flour here if needed, but be sparing). Gently pat the dough into a round disc about 3/4 inch thick. You can either cut this disc into 6-8 wedges, like a pizza, or use a biscuit cutter to create individual rounds. If you’re cutting wedges, place them onto your prepared baking sheet, ensuring they have a little space between them. If you’re using a biscuit cutter, reroll the scraps only once to avoid making them tough.

7. Bake the scones for 15-18 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. While the scones are baking, prepare the simple glaze. In a small bowl, whisk together the 1/4 cup of powdered sugar (or Swerve confectioner for a sugar-free option) with the 1 tablespoon of fresh lemon juice. You want a drizzle-able consistency, so add a tiny bit more lemon juice or a drop of milk if it’s too thick. Once the scones are out of the oven and slightly cooled (about 5-10 minutes), drizzle the glaze over the tops. The warmth of the scones will help the glaze set.

Enjoy these delightful Almond Flour Lemon Blueberry Scones warm with a smear of butter or as they are! They are best enjoyed the day they are made, but leftovers can be stored in an airtight container at room temperature for a day or two.

Conclusion:

I hope you’re as excited to bake these Almond Flour Lemon Blueberry Scones as I am to eat them! These scones are a true delight, offering a perfect balance of zesty lemon, sweet blueberries, and a tender crum extractb thanks to the almond flour. They’re naturally gluten-free and lower in carbs, making them a fantastic option for those looking for a healthier indulgence. The subtle nuttiness of the almond flour beautifully complements the bright flavors. Imagin extracte enjoying one of these warm with your morning coffee or as a light afternoon treat. They are incredibly versatile and pair wonderfully with a dollop of Greek yogurt, a drizzle of honey, or a simple dusting of powdered sugar.

Don’t be afraid to experiment! You can easily swap the blueberries for raspberries or even finely chopped strawberries. For an extra touch of flavor, add a teaspoon of vanilla extract to the batter or a pinch of cardamom for a warm spice note. I truly encourage you to give this Almond Flour Lemon Blueberry Scone recipe a try. It’s a simple yet incredibly rewarding bake that is sure to become a new favorite in your kitchen.

Frequently Asked Questions:

Can I make these scones ahead of time?

Yes, you absolutely can! You can prepare the dough and refrigerate it for up to 2 days before baking. For longer storage, freeze the unbaked scones on a baking sheet until firm, then transfer them to an airtight container for up to 1 month. Bake them directly from frozen, adding a few extra minutes to the baking time.

My scones are a bit dry. What did I do wrong?

Almond flour can absorb moisture differently than wheat flour. Ensure you aren’t overmixing the dough once the wet and dry ingredients are combined, as this can toughen them. Also, be careful not to overbake. They are ready when lightly golden brown on top and a toothpick inserted into the center comes out clean.

Almond Flour Lemon Blueberry Scones

Delicious and tender almond flour scones bursting with fresh blueberries and bright lemon flavor. Perfect for a gluten-free breakfast or snack.

Prep Time
20 Minutes

Cook Time
18 Minutes

Total Time
38 Minutes

Servings
8 servings

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 400°F (200°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 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 stir until just combined. Gently fold in the blueberries.
6. Step 6
   If the dough is too sticky, add a little more almond flour, 1 tablespoon at a time, until it forms a workable dough. It should be soft but not overly wet.
7. Step 7
   Turn the dough out onto a lightly floured surface (use almond flour). Gently pat it into a disc about 3/4 inch thick. Cut into 8 wedges.
8. Step 8
   Place the scone wedges on the prepared baking sheet. Bake for 15-18 minutes, or until golden brown.
9. Step 9
   While the scones are baking, whisk together the powdered sugar (or Swerve) and lemon juice with 1 TBS of milk or cream to create a glaze. Add more liquid if needed for desired consistency.
10. Step 10
    Let the scones cool slightly on the baking sheet before drizzling 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.