Almond Flour Lemon Blueberry Scones-Easy Baking

Almond Flour Lemon Blueberry Scones are a truly delightful treat, perfect for any time of day. I absolutely adore these scones because they strike a perfect balance between bright, zesty citrus and the sweet burst of fresh blueberries, all wrapped up in a wonderfully tender, crum extractbly texture. Forget those dry, chalky versions; my Almond Flour Lemon Blueberry Scones are designed to be melt-in-your-mouth delicious, using almond flour for a naturally gluten-free and subtly nutty base that complements the other flavors beautifully. They’re the ideal companion to your morning coffee or afternoon tea, offering a sophisticated yet comforting taste of sunshine. The vibrant yellow of the lemon zest intertgrape juiced with the deep blue of the blueberries creates a visually stunning scone that promises a flavor explosion with every bite. Get ready to impress yourself and your loved ones with these incredible Almond Flour Lemon Blueberry Scones – they’re a guaranteed crowd-pleaser!

this Recipe

Almond Flour Lemon Blueberry Scones

These Almond Flour Lemon Blueberry Scones are a delightful treat, perfect for a weekend brunch, an afternoon pick-me-up, or even a lighter dessert. They offer all the classic scone flavors you love – bright lemon, sweet blueberries, and a tender crum extractb – but with a gluten-free and grain-free twist. The almond flour provides a wonderfully moist and slightly nutty base, while the Greek yogurt keeps them incredibly tender. The hint of lemon zest throughout and the optional lemon glaze make these utterly irresistible. I’ve worked hard to perfect this recipe, ensuring they are easy to make and yield fantastic results every time.

Ingredients:

Instructions:

Preparing the Dough

First things first, let’s get our dry ingredients combined. In a large mixing bowl, whisk together the 2 cups of finely-ground almond flour, baking powder, lemon zest, and salt. Whisking these together ensures that the leavening agent (baking powder) and salt are evenly distributed throughout the almond flour, which is crucial for consistent rise and flavor. Don’t forget to spoon and level your almond flour; scooping directly from the bag can compact it, leading to a denser scone. If the mixture looks a little too wet after combining, you can add a tablespoon or two more almond flour.

Now, it’s time to incorporate the frozen butter. Add the 2 tablespoons of grated unsalted frozen butter to the dry ingredients. Using frozen butter and grating it is key here. As the butter melts during baking, it creates steam pockets, which contribute to a lighter, flakier texture in traditional scones. While almond flour scones have a different texture profile, this technique still helps in creating a tender crum extractb. Use your fingertips or a pastry blender to cut the butter into the almond flour mixture until it resembles coarse crum extractbs. You want some small pea-sized pieces of butter to remain visible.

In a separate small bowl, whisk together the wet ingredients. Combine the 1/2 cup of plain Greek yogurt, 3 tablespoons of honey, 1 large beaten egg, and 1 teaspoon of vanilla extract. The Greek yogurt adds moisture and a lovely tang, while the honey provides sweetness. Whisk until everything is well combined and smooth.

Now, gently combine the wet and dry ingredients. Pour the wet ingredient mixture into the bowl with the dry ingredients. Use a spatula or a wooden spoon to mix everything until it just comes together. Be careful not to overmix, as this can lead to tough scones. The dough will be quite sticky at this stage, which is perfectly normal for almond flour-based doughs.

Gently fold in the blueberries. Add the 2/3 cup of fresh blueberries to the dough. Use your spatula to carefully fold them in, trying not to break them. Some may burst, which is fine, but we want to keep as many whole as possible for pockets of fruity goodness.

Shaping and Baking

It’s time to shape our scones! Turn the sticky dough out onto a lightly floured surface (use extra almond flour or a bit of coconut flour for dusting). The dough will be very soft and somewhat wet, so don’t be tempted to knead it vigorously. Gently pat or press the dough into a disk, about 3/4 to 1 inch thick. You can then cut this disk into 6-8 wedges using a sharp knife or a bench scraper. Alternatively, if you prefer round scones, you can use a biscuit cutter. For easier handling of the sticky dough, you can chill the dough in the refrigerator for about 15-20 minutes before shaping, which will firm it up slightly.

Prepare for baking. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking. Carefully transfer the shaped scone wedges to the prepared baking sheet, leaving a little space between them.

Bake your scones. Place the baking sheet in the preheated oven and bake for 18-22 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean. The baking time can vary depending on your oven and the thickness of your scones, so keep an eye on them. If they start to brown too quickly on top, you can loosely tent them with foil.

The Finishing Touch: Lemon Glaze

While the scones are baking, prepare the delicious lemon glaze. In a small bowl, whisk together the 1/4 cup of powdered sugar (or Swerve confectioner for a sugar-free option) and 1 tablespoon of fresh lemon juice. Start with 1 tablespoon of lemon juice and add more, a teaspoon at a time, until you reach your desired drizzling consistency. You’re looking for a glaze that’s thick enough to coat the scones but thin enough to drizzle. If the glaze seems too thick, add a tiny bit more milk or heavy cream (or water). If it’s too thin, add a little more powdered sugar.

Once the scones are baked and have cooled slightly on the baking sheet for a few minutes, transfer them to a wire rack to cool completely. This step is important before glazing; if the scones are too warm, the glaze will melt right off. Once the scones are fully cooled, drizzle the prepared lemon glaze generously over the tops. Let the glaze set for about 10-15 minutes before serving. You can also add a splash of milk or heavy cream to the glaze if you prefer a thinner, more translucent drizzle. Enjoy these delightful, flavorful scones!

Conclusion:

I hope you’ve enjoyed learning how to make these delightful Almond Flour Lemon Blueberry Scones! This recipe is truly a winner because it delivers all the classic scone satisfaction – tender, crum extractbly, and bursting with flavor – without the gluten and with the added goodness of almond flour. The bright, zesty lemon perfectly complements the sweet bursts of blueberry, creating a harmonious and irresistible treat that’s surprisingly easy to whip up. They’re wonderful for a special breakfast, a satisfying afternoon snack, or even a light dessert.

Serve these Almond Flour Lemon Blueberry Scones warm, perhaps with a dollop of Greek yogurt or a drizzle of honey. They also pair beautifully with your morning coffee or afternoon tea. For variations, consider adding a touch of lavender for an extra floral note, or swapping the blueberries for raspberries or chopped strawberries. Don’t be afraid to experiment! I truly encourage you to give these a try – I’m confident you’ll fall in love with them just as much as I have.

Frequently Asked Questions:

Can I make these vegan?

Yes, you can! To make these scones vegan, substitute the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water, let sit for 5 minutes) and replace the butter with a solid coconut oil or vegan butter substitute. Ensure your lemon extract and any other added flavorings are also vegan.

How should I store leftover scones?

Store any leftover 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. For longer storage, you can freeze them, well-wrapped, for up to 2 months. Reheat gently in a warm oven or toaster oven for the best texture.

Why are my scones not crum extractbly enough?

The crum extractbly texture of scones often comes from not overmixing the dough and using cold ingredients, especially the fat. Ensure your butter (or vegan substitute) is very cold and cut into small pieces. Mix the dry and wet ingredients until just combined, avoiding any vigorous kneading, which can develop gluten if you were using wheat flour, or make the almond flour dough tough.

Almond Flour Lemon Blueberry Scones

Delicious and flaky scones made with almond flour, bursting with lemon zest and fresh blueberries. A healthier alternative for a delightful breakfast or treat.

Prep Time
15 Minutes

Cook Time
20 Minutes

Total Time
35 Minutes

Servings
8 scones

Ingredients

• 2 cups finely-ground almond flour, spooned and leveled
• 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
• 1 TBS fresh lemon juice
• 1-2 TBS milk or heavy cream

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 fingers 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
   The dough will be sticky. If too wet, add a little more almond flour, 1 tablespoon at a time, until it’s manageable. If too dry, add a little milk or cream.
7. Step 7
   Turn the dough out onto a lightly floured surface and pat into a round disk about 3/4 inch thick. Cut into 8 wedges.
8. Step 8
   Place the wedges on the prepared baking sheet and bake for 18-20 minutes, or until golden brown and cooked through.
9. Step 9
   While the scones are baking, whisk together powdered sugar (or Swerve) and lemon juice until smooth for a glaze. Add milk or cream a teaspoon at a time to reach desired drizzling consistency.
10. Step 10
    Let the scones cool slightly on a wire rack 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.