Almond Flour Lemon Blueberry Scones-Easy & Delicious

Almond Flour Lemon Blueberry Scones are an absolute revelation, a delightful twist on a classic that I’m so excited to share with you! If you’re anything like me, the thought of a perfectly tender, slightly crum extractbly scone bursting with bright citrus and sweet berries is enough to make your day a little brighter. These aren’t just any scones; they’re a gluten-free dream, crafted with the nutty elegance of almond flour that lends a wonderful texture and subtle depth of flavor. We’re talking about a scone that’s sophisticated yet incredibly comforting, a perfect companion for your morning coffee or afternoon tea. What makes these Almond Flour Lemon Blueberry Scones truly special is the harmonious dance between the zesty lemon and the juicy blueberries, all enveloped in that satisfyingly light, almond-kissed base. Get ready to fall in love with your new favorite treat.

Almond Flour Lemon Blueberry Scones

These Almond Flour Lemon Blueberry Scones are a delightful treat, perfect for a morning pick-me-up or an afternoon indulgence. They strike a beautiful balance between the bright, zesty flavor of lemon and the sweet burst of blueberries, all within a tender, crum extractbly scone base made with almond flour. The absence of traditional wheat flour makes them a fantastic gluten-free option, and they’re surprisingly easy to whip up. I love how the grated frozen butter creates those lovely pockets of richness within the scone, and the Greek yogurt keeps them wonderfully moist without being heavy. Get ready to enjoy a truly satisfying and flavorful scone!

Ingredients:

Preparing Your Scones

1. Preheat and Prep: Begin extract by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper. This is a crucial step to prevent sticking and ensure easy cleanup. For the almond flour, make sure you’re using finely-ground almond flour. Spoon it into your measuring cup and level it off with a straight edge. Don’t scoop directly from the bag, as this can compact the flour and lead to an inaccurate measurement, which can affect the texture of your scones. It’s also a good idea to have a little extra almond flour on hand, as you might need it to adjust the consistency of your dough later.

2. Combine Dry Ingredients: In a medium-sized 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 thoroughly helps to distribute the leavening agent and salt evenly throughout the flour, ensuring a consistent rise and flavor in your scones. The lemon zest at this stage will start to release its fragrant oils, infusing the dry ingredients with that wonderful citrus aroma.

3. Incorporate the Butter: Add the 2 tablespoons of unsalted frozen butter, grated, to the dry ingredients. Use the large holes of a box grater to grate the butter directly into the bowl. Then, using your fingertips or a pastry blender, work the butter into the almond flour mixture until it resembles coarse crum extractbs. You want to work quickly here so the butter stays cold. Tiny pieces of butter remaining are actually a good thing, as they will melt during baking and create those desirable flaky layers and tender texture in your scones. Don’t overwork it to the point where it becomes a paste.

4. Mix the Wet Ingredients: In a separate small bowl, whisk together the 1/2 cup of plain Greek yogurt, 3 tablespoons of honey, 1 large egg (already beaten), and 1 teaspoon of vanilla extract. The Greek yogurt adds moisture and a slight tang that complements the sweetness of the honey and the brightness of the lemon. Ensure the egg is fully incorporated into the yogurt and honey mixture for a smooth, cohesive liquid.

5. Combine Wet and Dry, Add Blueberries: Pour the wet ingredients into the bowl with the dry ingredients. Gently fold them together with a spatula until just combined. Be careful not to overmix at this stage. Overmixing can develop toughness in baked goods, even with almond flour. Once the dough is starting to come together, gently fold in the 2/3 cup of fresh blueberries. Again, fold them in just enough to distribute them throughout the dough. Overworking the dough after adding the berries can cause them to break and release their juices prematurely, potentially making your scones purple and less visually appealing.

6. Shape and Bake: Turn the dough out onto a lightly floured surface (use more almond flour or a gluten-free flour blend if you prefer). Gently bring the dough together into a cohesive ball. Pat or gently roll the dough into a circle about 3/4-inch thick. Cut the circle into 6 or 8 wedges, just like slicing a pizza. Carefully transfer the wedges to your prepared baking sheet, spacing them a couple of inches apart. Bake for 18-22 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.

Glazing Your Scones

While your scones are baking, you can prepare the simple lemon glaze. 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. If the glaze is too thick, add a tiny bit more lemon juice, a teaspoon at a time, until it reaches your desired drizzling consistency. Once the scones are out of the oven and have cooled slightly on the baking sheet for a few minutes, transfer them to a wire rack to cool completely. Once they are mostly cooled, drizzle the lemon glaze generously over the tops of the scones. You can also add 1-2 tablespoons of milk or heavy cream to the glaze if you prefer a thinner, more transparent glaze. Let the glaze set before serving. Enjoy these delightful, homemade Almond Flour Lemon Blueberry Scones!

Conclusion:

These Almond Flour Lemon Blueberry Scones are a delightful testament to how gluten-free baking can be incredibly satisfying and bursting with flavor. The combination of zesty lemon and sweet blueberries, all nestled within a tender, crum extractbly scone made with almond flour, makes for a truly exceptional treat. Whether you’re a seasoned baker or just starting out, this recipe is designed to be approachable and yields wonderfully delicious results. I’m confident you’ll adore the light texture and vibrant taste.

These scones are perfect for a leisurely breakfast, a delightful afternoon tea, or even a light dessert. I love serving mine warm, perhaps with a dollop of Greek yogurt or a drizzle of extra honey. For variations, feel free to experiment! You could swap the blueberries for raspberries, add a pinch of cardamom for warmth, or even incorporate finely chopped lemon zest into the dough for an extra citrus punch. I highly encourage you to give these Almond Flour Lemon Blueberry Scones a try; you won’t be disappointed!

Frequently Asked Questions:

Can I make these scones ahead of time?

Yes, you can! Once baked and completely cooled, store the scones in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. For the best texture, I recommend gently reheating them in a low oven (around 300°F or 150°C) for a few minutes before serving.

My scones are a bit dry. What could I have done wrong?

Dryness can sometimes be an issue in almond flour baking. Ensure you haven’t over-mixed the dough once the wet and dry ingredients were combined. Over-mixing can develop tough textures. Also, make sure your oven temperature is accurate; if it’s too high, it can dry them out quickly. Using fresh almond flour is also key, as older flour can sometimes absorb moisture differently.

Can I freeze the unbaked dough?

Absolutely! You can shape the scones, place them on a baking sheet, and freeze them until solid. Once frozen, transfer them to a freezer-safe bag or container. When you’re ready to bake, you can bake them directly from frozen, just adding a few extra minutes to the baking time. This is a fantastic way to have fresh scones on demand!

Almond Flour Lemon Blueberry Scones

Delightful, gluten-free scones bursting with fresh lemon and blueberry flavors, made with almond flour for a lighter, grain-free treat.

Prep Time
15 Minutes

Cook Time
18 Minutes

Total Time
33 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 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 fresh blueberries.
6. Step 6
   Turn the dough out onto a lightly floured surface (use more almond flour if needed). Gently shape into a disc, about 1 inch thick.
7. Step 7
   Cut the disc into 8 wedges. Place the wedges on the prepared baking sheet.
8. Step 8
   Bake for 15-18 minutes, or until golden brown and cooked through.
9. Step 9
   While scones are cooling, whisk together powdered sugar (or Swerve), lemon juice, and milk/cream to create a glaze. Drizzle over the cooled scones.

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.