Almond Flour Lemon Blueberry Scones – Best Recipe

Almond Flour Lemon Blueberry Scones are a delightful way to brighten any morning or afternoon. Imagin extracte sinking your teeth into a tender, crum extractbly scone bursting with the zesty tang of fresh lemon and the sweet pop of juicy blueberries. It’s a flavor combination that simply sings! These aren’t just any scones; they’re a celebration of simple, wholesome ingredients that come together to create something truly special. The subtle nuttiness of almond flour adds a lovely depth, while the bright citrus and sweet berries offer a refreshing counterpoint. People adore these Almond Flour Lemon Blueberry Scones because they’re both incredibly satisfying and surprisingly light. They’re perfect with a steaming cup of tea or coffee, a delightful treat that feels both indulgent and wholesome. I find myself craving them whenever I need a little ray of sunshine in my day.

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Almond Flour Lemon Blueberry Scones

Hello, fellow baking enthusiasts! Today, I’m thrilled to share a recipe that’s a delightful twist on a classic: Almond Flour Lemon Blueberry Scones. These aren’t your average scones. They’re wonderfully tender, bursting with bright citrus and juicy berries, and best of all, they’re made with almond flour, making them a fantastic gluten-free option. They’re perfect for a leisurely breakfast, a sophisticated brunch, or even an afternoon treat with your favorite cup of tea. The combination of zesty lemon and sweet blueberries is simply irresistible, and the subtle nuttiness of the almond flour adds a lovely depth of flavor. I’ve worked hard to perfect this recipe to ensure a light, flaky texture, which can sometimes be a challenge with gluten-free baking. So, let’s get baking!

Ingredients:

Preparing the Dough

1. Combine Dry Ingredients: In a large 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. The lemon zest is key here for that vibrant citrus aroma and flavor, so don’t skip it! Make sure all the dry ingredients are thoroughly combined to ensure the leavening agent (baking powder) is evenly distributed, which will help our scones rise beautifully. Give it a good whisk to break up any clumps.

2. Incorporate the Frozen Butter: Now, add the 2 tablespoons of grated frozen unsalted butter to the dry ingredients. The trick to tender scones, whether you’re using traditional flour or almond flour, is to work the butter in until it resembles coarse crum extractbs. Using frozen butter and grating it helps to keep small pieces of butter intact throughout the dough. When these pieces melt in the oven, they create steam pockets, which leads to that coveted flaky texture. You can use your fingertips or a pastry blender for this step. Be careful not to overwork the dough at this stage; we want those little butter pieces to remain.

3. Add Wet Ingredients: In a separate small bowl, whisk together 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 adds moisture and a slight tang, complementing the lemon perfectly. The honey provides sweetness. Pour this wet mixture into the dry ingredients. Gently mix everything together with a spatula or wooden spoon until just combined. Be careful not to overmix, as this can lead to tough scones. The dough will be quite sticky and wet at this point, which is normal for almond flour recipes. If the dough seems excessively wet and unmanageable, you can add an extra tablespoon or two of almond flour, but be cautious not to add too much, as it can make the scones dry.

4. Fold in the Blueberries: Gently fold in the 2/3 cup of fresh blueberries. It’s important to do this gently to avoid crushing the berries too much, which can release their juices and color the dough. If you’re using frozen blueberries, it’s best to toss them in a tablespoon of almond flour before adding them to the dough. This helps prevent them from bleeding too much color. Make sure they are evenly distributed throughout the dough for bursts of berry goodness in every bite.

Shaping and Baking

5. Shape and Bake the Scones: Lightly dust a clean work surface with almond flour. Turn the dough out onto the prepared surface. The dough will be soft and a bit sticky. Gently pat or press the dough into a round disc about 3/4 inch thick. You can then either cut the disc into 6-8 wedges using a sharp knife or bench scraper, or use a round biscuit cutter for more uniform shapes. Transfer the scones to a baking sheet lined with parchment paper. For an extra golden-brown crust, you can brush the tops of the scones with a little milk or cream. Bake in a preheated oven at 375°F (190°C) for 18-22 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.

Glazing the Scones

For an extra touch of deliciousness, I love to make a simple lemon glaze to drizzle over the cooled scones. In a small bowl, whisk together the 1/4 cup of powdered sugar (or Swerve confectioner for a sugar-free option) with 1 tablespoon of fresh lemon juice and 1 to 2 tablespoons of milk or heavy cream. Start with 1 tablespoon of liquid and add more, a teaspoon at a time, until you reach your desired drizzling consistency. The glaze should be thick enough to coat the scones but thin enough to flow. Once the scones have cooled completely, drizzle the glaze over the tops. This adds a beautiful finish and an extra pop of lemon flavor. Enjoy these delightful almond flour lemon blueberry scones warm or at room temperature. They are best enjoyed within a day or two of baking.

Conclusion:

These Almond Flour Lemon Blueberry Scones are an absolute delight, perfect for any occasion! Their tender crum extractb, vibrant bursts of blueberry, and zesty lemon flavor make them a standout treat. They’re wonderfully satisfying, yet a fantastic gluten-free and lower-carb option compared to traditional scones. I just know you’ll fall in love with how easy they are to whip up, and the aroma that fills your kitchen while they bake is truly divine. They’re fantastic on their own, but I especially love them with a dollop of Greek yogurt or a light drizzle of honey. Feeling adventurous? You can easily swap out the blueberries for raspberries or even some chopped dark chocolate. Don’t hesitate to give these Almond Flour Lemon Blueberry Scones a try – I promise you won’t be disappointed!

Frequently Asked Questions:

Can I use fresh blueberries instead of frozen?

Absolutely! If using fresh blueberries, you might want to toss them with a tablespoon of almond flour before adding them to the dough. This helps prevent them from bleeding too much color and ensures they hold their shape better during baking.

How should I store these scones?

Store cooled scones in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate them for up to a week, or freeze them for up to 2 months. Reheat gently in a toaster oven or microwave before serving.

Can I make these scones dairy-free?

Yes, you can easily make these scones dairy-free! Simply substitute the butter with a solid plant-based butter alternative (like coconut oil that has been chilled and solidified) and use a dairy-free milk or unsweetened almond milk for the liquid. You might find the texture slightly different, but they will still be delicious.

Almond Flour Lemon Blueberry Scones

Deliciously moist and tender scones made with almond flour, bursting with fresh blueberries and bright lemon flavor. A perfect gluten-free and lower-carb treat.

Prep Time
15 Minutes

Cook Time
18 Minutes

Total Time
33 Minutes

Servings
6-8

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 your 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 until the mixture resembles coarse crumbs. You can use a pastry blender or your fingertips.
4. Step 4
   In a separate small bowl, whisk together Greek yogurt, honey, beaten egg, and vanilla extract.
5. Step 5
   Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the fresh blueberries.
6. Step 6
   The dough should be moist but not overly sticky. If too wet, add a little more almond flour. If too dry, add milk or cream 1 tablespoon at a time until it forms a cohesive dough.
7. Step 7
   Turn the dough out onto a lightly floured surface and gently pat it into a disc about 3/4 inch thick. Cut into 6-8 wedges.
8. Step 8
   Place the scone wedges on the prepared baking sheet. Bake for 15-18 minutes, or until lightly golden brown and cooked through.
9. Step 9
   While the scones are baking, whisk together powdered sugar (or Swerve confectioner) and lemon juice in a small bowl to create a glaze. Add a tiny bit of milk or cream if needed to reach desired drizzling consistency.
10. Step 10
    Let the scones cool on a wire rack for a few minutes 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.