Almond Flour Lemon Blueberry Scones-Bright & Delicious

ByCharlotte

Almond Flour Lemon Blueberry Scones are a delightful treat that I can’t get enough of, and I’m so excited to share my favorite recipe with you! Imagin extracte waking up to the non-intoxicating aroma of zesty lemon and sweet blueberries mingling with the warm, nutty notes of almond flour. These scones are more than just a breakfast pastry; they’re a little slice of sunshine, perfect for brightening any morning or afternoon. What makes these Almond Flour Lemon Blueberry Scones truly special is their wonderfully tender crum extractb and vibrant, fresh flavors. Unlike traditional scones that can sometimes be heavy, the almond flour creates a lighter, more delicate texture that melts in your mouth. The bright burst of blueberries and the subtle tang of lemon are the perfect counterpoint, making each bite an explosion of deliciousness. Get ready to impress yourself and anyone lucky enough to share these with you!

Almond Flour Lemon Blueberry Scones

Almond Flour Lemon Blueberry Scones

There’s something truly special about a warm, tender scone, especially when it’s bursting with bright citrus and sweet berries. These Almond Flour Lemon Blueberry Scones are my go-to for a delightful breakfast treat or an afternoon pick-me-up. They offer a wonderful alternative to traditional flour-based scones, with a delightful nutty undertone from the almond flour and a perfectly crum extractbly texture. The combination of zesty lemon and juicy blueberries is simply irresistible, and the subtle sweetness from the honey makes them wonderfully balanced. I love how easily these come together, and the aroma that fills my kitchen while they bake is pure bliss. Plus, they’re naturally gluten-free, making them a fantastic option for many.

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:

    Preparing the Dough

  • First things first, let’s preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. This will prevent any sticking and make cleanup a breeze. In a large bowl, whisk together your dry ingredients: the 2 cups of finely-ground almond flour, the baking powder, lemon zest, and salt. Whisking thoroughly ensures that the leavening agent and seasoning are evenly distributed throughout the flour, which is crucial for a consistent rise and flavor in your scones. Make sure to spoon and level your almond flour; packing it too tightly can lead to dense scones. If your almond flour looks a bit clumpy, a quick sift can also help.
  • Now it’s time to incorporate the fat. Add the 2 tablespoons of grated frozen unsalted butter to the dry ingredients. Using frozen butter and grating it is key here, just like with traditional scones. This creates little pockets of fat throughout the dough, which melt during baking and contribute to that desirable flaky and tender texture. Use a pastry blender, your fingertips, or a food processor to cut the butter into the almond flour mixture until it resembles coarse crum extractbs. You don’t want to overwork this stage; we’re looking for pea-sized pieces of butter.
  • In a separate, smaller bowl, whisk together the wet ingredients. Combine the 1/2 cup of plain Greek yogurt, 3 tablespoons of honey, 1 beaten large egg, and 1 teaspoon of vanilla extract. Whisk until smooth and well combined. The Greek yogurt adds moisture and a lovely tang, while the honey provides a natural sweetness that complements the other flavors. Make sure your egg is fully beaten before adding it to prevent any streaks of raw egg white in your dough.
  • Gently pour the wet ingredients into the bowl with the dry ingredients. Stir with a spatula or a wooden spoon until just combined. Be careful not to overmix! Overmixing can develop toughness, even with almond flour. The dough will be quite sticky and shaggy at this stage. Now, gently fold in the 2/3 cup of fresh blueberries. Try not to crush the blueberries too much as you fold them in. If the dough seems excessively wet and unmanageable, you can add a tablespoon or two of additional almond flour, but do so sparingly. We want a moist dough that holds together, not a dry, crum extractbly one.

    • Shaping and Baking

  • Turn the sticky dough out onto a lightly floured surface (using a little extra almond flour or tapioca starch). I find it easiest to gently pat the dough into a disc about 3/4 inch thick. Then, using a sharp knife or a bench scraper, cut the disc into 6 to 8 wedges, like you would a pizza. Alternatively, you can use a biscuit cutter to create rounds, but the wedge shape is classic for scones and tends to bake up nicely. Carefully transfer the scone wedges to your prepared baking sheet, leaving a little space between each one.
  • Bake the scones for 18-22 minutes, or until they are golden brown around the edges 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. You want them to be cooked through but not dry. The almond flour bakes a bit differently than wheat flour, so a slightly shorter baking time might be all that’s needed. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This allows them to firm up.

    • Creating the Lemon Glaze

  • While the scones are cooling, 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) and 1 tablespoon of fresh lemon juice. Start with the tablespoon of lemon juice and add more, a tiny bit at a time, until you reach your desired drizzling consistency. You want it to be thick enough to coat the scones but thin enough to drizzle easily. If it’s too thick, add a drop or two of milk or heavy cream. If it’s too thin, add a little more powdered sugar.
  • Once the scones are mostly or completely cool, drizzle the lemon glaze generously over the tops. You can use a spoon or a piping bag for a more controlled drizzle. The tartness of the lemon glaze beautifully cuts through the sweetness of the scone and the berries, adding a final burst of flavor. If you’re feeling fancy, you could also sprinkle a few extra lemon zest curls or fresh blueberries on top of the glaze before it sets.

    • These Almond Flour Lemon Blueberry Scones are best enjoyed fresh, but they can be stored in an airtight container at room temperature for a day or two. They are truly delightful with a cup of tea or coffee, and they make a wonderful addition to any brunch spread. Enjoy!

    Almond Flour Lemon Blueberry Scones

    Conclusion:

    I hope you’ve enjoyed learning how to make these absolutely delightful Almond Flour Lemon Blueberry Scones! This recipe is a winner because it delivers all the satisfying texture and flavor of traditional scones, but with a lighter, gluten-free twist thanks to the almond flour. The bright, zesty lemon pairs perfectly with the bursts of sweet blueberries, creating a truly memorable treat. These scones are fantastic on their own, but I love serving them warm with a dollop of Greek yogurt and a drizzle of honey for an extra special breakfast or afternoon tea. You could also try adding a sprinkle of poppy seeds to the batter for another layer of flavor, or even swap out the blueberries for raspberries if they’re in season. Don’t be afraid to experiment and make these Almond Flour Lemon Blueberry Scones your own! Give them a try soon; I’m confident you’ll be thrilled with the delicious results.

    Frequently Asked Questions:

    Can I make these scones ahead of time?

    Yes, you can! You can prepare the scone dough and then wrap it tightly in plastic wrap and refrigerate it for up to 2 days. When you’re ready to bake, you can slice and bake them directly from the refrigerator, though they might need a minute or two longer in the oven.

    What’s the best way to store leftover scones?

    For the freshest taste, store any leftover Almond Flour Lemon Blueberry Scones in an airtight container at room temperature for up to 2 days. If you plan to store them longer, I recommend freezing them in a single layer on a baking sheet until solid, then transferring them to a freezer-safe bag for up to 2 months. Reheat gently in a toaster oven or microwave.

    Almond Flour Lemon Blueberry Scones

    Almond Flour Lemon Blueberry Scones

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

    Prep Time
    15 Minutes

    Cook Time
    20 Minutes

    Total Time
    35 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
    • 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 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. Pour wet ingredients into dry ingredients and mix until just combined. Gently fold in the fresh blueberries.
    5. Step 5
      The dough will be sticky. Add milk or cream, 1 tablespoon at a time, until it comes together into a shaggy dough. Do not overmix.
    6. Step 6
      Turn dough out onto a lightly floured surface (use almond flour). Gently shape into a disk and cut into 8 wedges.
    7. Step 7
      Place wedges on the prepared baking sheet. Bake for 18-20 minutes, or until golden brown and set.
    8. Step 8
      While scones are cooling, whisk together powdered sugar (or Swerve) and lemon juice to create a glaze. Drizzle over 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.

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