Almond Flour Lemon Blueberry Scones- Delicious Gluten-Free Treat

Almond Flour Lemon Blueberry Scones are about to become your new breakfast obsession! There’s something undeniably magical about a warm, tender scone, and these little beauties take that magic to a whole new level. We all love a classic scone, but the addition of bright, zesty lemon and sweet, bursting blueberries transforms it into a truly exceptional treat. The subtle nuttiness from the almond flour adds a delightful depth that you just don’t get with traditional wheat flour, making these Almond Flour Lemon Blueberry Scones wonderfully moist and satisfying. Imagin extracte that first bite: a hint of citrus tang dancing with pockets of juicy blueberries, all nestled within a crum extractbly, buttery embrace. They’re perfect for a leisurely weekend brunch, a delightful afternoon pick-me-up, or even as a light dessert. Get ready to impress yourself and anyone lucky enough to share these with you.

Almond Flour Lemon Blueberry Scones

There’s something incredibly satisfying about a warm, crum extractbly scone, especially when it’s bursting with bright lemon and sweet blueberries. These Almond Flour Lemon Blueberry Scones are a delightful treat, perfect for a leisurely breakfast, a sophisticated afternoon tea, or even a guilt-free dessert. What makes them even better? They’re made with almond flour, making them a fantastic gluten-free option, and they come together surprisingly quickly. The zesty lemon and juicy blueberries create a beautiful flavor combination that’s simply irresistible.

I love how versatile these scones are. They are wonderful on their own, but a drizzle of simple glaze or a dollop of whipped cream takes them to the next level. The key to achieving that perfect scone texture – tender on the inside with a slightly crisp exterior – lies in a few simple techniques, which I’ll guide you through. Get ready to impress yourself and anyone lucky enough to share these with you!

Ingredients:

Making the Scone Dough

The foundation of any great scone is the dough, and with almond flour, we’re aiming for a tender, crum extractbly texture that’s not too dense.

1. Combine the 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 isn’t just for flavor; it adds a wonderful aroma to the dry ingredients and will infuse the entire scone with a bright citrus note. Ensure everything is well combined to distribute the leavening agent evenly.

2. Incorporate the Cold Butter: Add the 2 tablespoons of grated, frozen unsalted butter to the dry ingredients. Using frozen butter is crucial here. When you rub or cut the cold butter into the flour mixture, it creates small pockets of fat. As the scones bake, these pockets will melt, creating steam that helps the scones rise and develop a flaky texture. Use your fingertips, a pastry blender, or even two knives to cut the butter into the almond flour until the mixture resembles coarse crum extractbs. You want some pea-sized pieces of butter to remain visible.

3. Mix the Wet Ingredients: In a separate, smaller 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, which complements the sweetness of the honey and the tartness of the blueberries. The egg acts as a binder, and the vanilla extract enhances the overall flavor profile.

4. Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Gently mix with a spatula or wooden spoon until just combined. Be careful not to overmix almond flour dough, as this can lead to a tougher scone. The dough will likely be quite sticky at this stage. If it seems excessively wet and unmanageable, you can add another tablespoon or two of almond flour, a little at a time, until it’s workable.

5. Add the Blueberries: Gently fold in the 2/3 cup of fresh blueberries. Try to distribute them evenly throughout the dough without crushing them too much. You want whole blueberries to burst with flavor when you bite into the scone.

Shaping and Baking the Scones

Once the dough is ready, it’s time to bring our scones to life.

1. Shape the Dough: Turn the dough out onto a lightly floured surface (use almond flour or a gluten-free blend). Gently pat the dough into a round disk, about 3/4 inch thick. Then, using a knife or bench scraper, cut the disk into 6 or 8 wedges, like a pizza. You can also use a round scone cutter if you prefer. For a slightly more rustic look, you can simply place spoonfuls of dough onto your baking sheet. If the dough is very sticky, you can chill it in the refrigerator for about 15-20 minutes before shaping and cutting; this makes it easier to handle.

2. Prepare for Baking: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Carefully transfer the shaped scone wedges onto the prepared baking sheet, leaving a little space between them. You can optionally brush the tops with a little milk or egg wash for a golden sheen, but it’s not essential.

3. Bake to Perfection: Bake for 18-22 minutes, or until the scones are golden brown on the edges and a toothpick inserted into the center comes out clean. Keep an eye on them, as almond flour can brown a little faster than traditional flour. The aroma filling your kitchen at this stage will be divine – a wonderful blend of lemon, blueberry, and warm baked goodness.

The Finishing Touch: Lemon Glaze

A simple glaze elevates these scones from delicious to truly spectacular.

1. Prepare the Glaze: While the scones are cooling slightly on a wire rack, prepare the 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 or a splash of milk or cream, about 1/2 teaspoon at a time, until it reaches a drizzle-able consistency. The lemon juice in the glaze provides an extra punch of citrus that ties in perfectly with the zest in the scones.

2. Drizzle and Serve: Once the scones have cooled for about 5-10 minutes, liberally drizzle the lemon glaze over the tops. Allow the glaze to set for a few minutes before serving. These Almond Flour Lemon Blueberry Scones are best enjoyed warm, when the blueberries are still slightly molten and the crum extractb is tender. They are also lovely at room temperature. Enjoy every delightful bite!

Conclusion:

I truly hope you enjoy making and devouring these Almond Flour Lemon Blueberry Scones as much as I do! They are a fantastic option for anyone looking for a delicious, gluten-free treat that doesn’t compromise on flavor or texture. The bright, zesty lemon perfectly complements the sweet bursts of blueberry, all while the almond flour provides a wonderfully tender crum extractb. These scones are surprisingly simple to whip up, making them perfect for a weekend brunch, a thoughtful gift, or just a delightful afternoon pick-me-up. I encourage you to give this recipe a try – you might just find your new favorite gluten-free baked good!

For serving, I love them warm from the oven with a dollop of fresh whipped cream or a drizzle of honey. They also pair beautifully with a cup of herbal tea or your morning coffee. If you’re feeling adventurous, consider adding a touch of cardamom for an extra layer of warmth, or swap the blueberries for raspberries for a lovely tartness.

Frequently Asked Questions:

Can I make these scones ahead of time?

Absolutely! You can prepare the dough, shape it into scones, and then freeze them on a baking sheet until solid. Transfer the frozen scones to a freezer-safe bag or container. When you’re ready to bake, you can bake them directly from frozen, adding a few extra minutes to the baking time. They also keep well in an airtight container at room temperature for a couple of days after baking.

My scones seem a bit dry. What could be the reason?

Almond flour can absorb moisture differently than regular flour. If your scones are dry, it might be due to over-mixing the dough, which can develop the almond flour too much, or not enough liquid. Ensure you’re gently folding in the wet ingredients and stopping as soon as they are just combined. You might also consider adding an extra tablespoon or two of almond milk or lemon juice if the dough seems too crum extractbly.

Almond Flour Lemon Blueberry Scones

Deliciously tender and flavorful scones made with almond flour, bursting with fresh blueberries and bright lemon.

Prep Time
15 Minutes

Cook Time
22 Minutes

Total Time
37 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
• 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 fingertips until the mixture resembles coarse crumbs.
4. Step 4
   In a separate bowl, whisk together Greek yogurt, honey, beaten egg, and vanilla extract. Stir in lemon juice.
5. Step 5
   Add the wet ingredients to the dry ingredients and mix until just combined. Gently fold in the blueberries. If the dough is too sticky, add a little more almond flour, a tablespoon at a time.
6. Step 6
   Turn the dough out onto a lightly floured surface and gently pat into a 1-inch thick disk. Cut into 8 wedges.
7. Step 7
   Place the scones on the prepared baking sheet. Bake for 18-22 minutes, or until golden brown and cooked through.
8. Step 8
   Let cool on a wire rack. Drizzle with a glaze made from powdered sugar and a tablespoon of milk or lemon juice, if desired.

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.