Almond Flour Lemon Blueberry Scones-Best Recipe

Almond Flour Lemon Blueberry Scones are a delightful treat that perfectly balances bright, zesty citrus with the sweet burst of juicy blueberries, all without the gluten! I’ve always been a huge fan of scones, but finding a truly satisfying gluten-free version can be a challenge. That’s where these particular Almond Flour Lemon Blueberry Scones come in. They’re incredibly tender, wonderfully flavorful, and possess that satisfying crum extractb we all crave in a scone. What makes them so special? It’s the subtle nuttiness from the almond flour, which pairs beautifully with the vibrant lemon zest and the bursts of fresh blueberries. They’re perfect for a leisurely weekend brunch, a delightful afternoon pick-me-up with a cup of tea, or even as a lighter dessert. Get ready to fall in love with baking again!

Almond Flour Lemon Blueberry Scones

There’s something truly special about a warm, tender scone, bursting with bright citrus and sweet berries. For those of us steering clear of traditional flour or simply looking for a delightful gluten-free option, these Almond Flour Lemon Blueberry Scones are a revelation. They deliver all the comforting goodness of a classic scone, with a wonderful nutty undertone from the almond flour and a zesty punch from the lemon. The blueberries add bursts of juicy sweetness, making each bite a perfect balance of flavors and textures. I’ve found these to be incredibly satisfying, and they’re surprisingly simple to whip up for a weekend brunch or a special afternoon treat.

Ingredients:

Crafting Your Delicious Scones

Now, let’s get to the fun part – making these delightful scones! The key to a tender scone, especially with almond flour, is to work the ingredients gently and avoid overmixing.

Step 1: Prepare Your Dry Ingredients and Butter

Start by preheating your oven to 375°F (190°C) and lining a baking sheet with parchment paper. In a medium-sized mixing bowl, whisk together the finely-ground almond flour, baking powder, lemon zest, and salt. Make sure these dry ingredients are thoroughly combined. Now, it’s time to incorporate the frozen butter. Grating cold butter directly into the dry ingredients is crucial for creating a flaky scone. Use the large holes of a box grater to grate the frozen butter evenly throughout the almond flour mixture. You want to end up with pea-sized pieces of butter distributed throughout. This is what will help create those lovely tender pockets in your scones as they bake. Gently toss the butter into the flour with your fingertips or a pastry blender until it’s well distributed.

Step 2: Combine Wet Ingredients and Form Dough

In a separate small bowl, whisk together the plain Greek yogurt, honey, beaten egg, and vanilla extract until smooth. Pour this wet mixture into the bowl with your almond flour and butter mixture. Using a spatula or a wooden spoon, gently fold the ingredients together until just combined. Be careful not to overmix; you want a shaggy dough rather than a smooth, uniform batter. Almond flour can become tough if overworked. At this stage, gently fold in the fresh blueberries. If the dough seems too dry and crum extractbly to hold together, add the milk or heavy cream, one tablespoon at a time, until you achieve a consistency that’s just cohesive enough to form into a dough. You’re looking for something that will hold its shape without being sticky.

Step 3: Shape and Cut Your Scones

Turn the dough out onto a lightly floured surface (you can use a little extra almond flour or even some coconut flour for dusting). Gently bring the dough together and pat it into a disc about 3/4 inch thick. Avoid kneading. Then, using a sharp knife or a bench scraper, cut the disc into 6 to 8 wedges, like you would cut a pizza. Alternatively, you can use a round biscuit cutter for individual scones. Carefully transfer the cut scones to your prepared baking sheet, leaving a little space between them.

Step 4: Bake to Golden Perfection

Place the baking sheet in your preheated oven. Bake for 15 to 20 minutes, or until the scones are lightly golden brown around the edges and a toothpick inserted into the center comes out clean. Keep an eye on them, as almond flour can brown quickly. The exact baking time will depend on your oven.

Step 5: Prepare the Lemon Glaze and Finish

While the scones are baking or cooling slightly, prepare the glaze. In a small bowl, whisk together the powdered sugar (or Swerve confectioner for a sugar-free option) and fresh lemon juice until smooth and drizzly. You can adjust the consistency by adding a tiny bit more lemon juice if it’s too thick, or a little more powdered sugar if it’s too thin. Once the scones have cooled on the baking sheet for a few minutes, transfer them to a wire rack. While they are still warm, drizzle the lemon glaze generously over the tops. The warmth of the scones will help the glaze melt slightly and create a beautiful sheen.

Enjoy these delightful Almond Flour Lemon Blueberry Scones warm, perhaps with a cup of your favorite tea or coffee. They are a wonderful treat that proves you don’t need traditional flour to create something truly delicious and satisfying.

Conclusion:

I truly hope you enjoy making and tasting these Almond Flour Lemon Blueberry Scones as much as I do! They are a fantastic way to enjoy a delightful treat that feels both indulgent and wholesome, thanks to the use of almond flour. The bright, zesty notes of lemon perfectly complement the bursts of sweet blueberries, creating a flavor profile that’s simply irresistible. These scones are wonderfully tender and slightly crum extractbly, offering a satisfying texture with every bite. They’re perfect for a lazy weekend brunch, an afternoon pick-me-up with your favorite tea or coffee, or even as a light dessert.

For serving, I love them warm, perhaps with a dollop of Greek yogurt or a drizzle of honey. They also pair beautifully with a simple glaze made from powdered sugar and a splash of lemon juice for an extra sweet kick. Feel free to experiment with variations! You could swap the blueberries for raspberries, add a touch of lavender for a floral twist, or even sprinkle in some chopped almonds for added crunch. Don’t be afraid to make them your own! I encourage you to give these Almond Flour Lemon Blueberry Scones a try; I’m confident they’ll become a new favorite in your baking repertoire.

Frequently Asked Questions:

Can I substitute another type of flour for almond flour?

While almond flour is key to the texture and flavor of these specific scones, you could experiment with a mix of almond flour and another gluten-free flour like coconut flour or a gluten-free all-purpose blend. However, be aware that this may alter the texture and baking time. For best results, sticking to almond flour is recommended for this recipe.

How should I store these scones?

Once cooled, store your Almond Flour Lemon Blueberry Scones in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They are best enjoyed within a day or two of baking, but can be gently reheated in a low oven to refresh their texture.

Almond Flour Lemon Blueberry Scones

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

Prep Time
15 Minutes

Cook Time
15 Minutes

Total Time
30 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 your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Step 2
   In a large bowl, whisk together the 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 the Greek yogurt, honey, beaten egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the fresh blueberries.
5. Step 5
   Turn the dough out onto a lightly floured surface (using almond flour or a gluten-free blend). Pat the dough into a circle about 3/4 inch thick. Cut into 8 wedges.
6. Step 6
   Place the scones onto the prepared baking sheet. Bake for 12-15 minutes, or until golden brown and cooked through.
7. Step 7
   While the scones are baking, whisk together the powdered sugar (or Swerve confectioner) and fresh lemon juice to create a glaze. Add milk or cream, a tablespoon at a time, until the desired drizzling consistency is reached.
8. Step 8
   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.