Print

Almond Flour Lemon Blueberry Scones

Almond Flour Lemon Blueberry Scones

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the delightful flavors of Almond Flour Lemon Blueberry Scones, a perfect blend of zesty lemon and sweet blueberries. These gluten-free scones provide a healthier take on a classic pastry, making them ideal for breakfast, brunch, or a snack. The combination of almond flour and Greek yogurt not only enhances the texture but also keeps each bite light and fluffy. With minimal preparation time and easy-to-follow steps, you can whip up a batch that everyone will love while enjoying the goodness of wholesome ingredients. Drizzled with a tangy lemon glaze, these scones are sure to brighten your day!

Ingredients

Scale
  • 2 cups finely-ground almond flour
  • 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 (for sugar free)
  • 1 TBS fresh lemon juice
  • 12 TBS milk or heavy cream (or as needed for desired consistency)

Instructions

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine almond flour, baking powder, lemon zest, and salt.
  3. Add grated frozen butter and stir until evenly dispersed.
  4. Mix in Greek yogurt, honey, beaten egg, and vanilla extract until just incorporated. Fold in fresh blueberries gently.
  5. Transfer dough to the prepared baking sheet and shape into a flat disc about 3/4" tall; cut into eight wedges.
  6. Bake for 18-20 minutes or until golden brown. Allow to cool completely before moving.
  7. While cooling, whisk together powdered sugar (or Swerve), fresh lemon juice, and milk or cream. Adjust consistency by adding more milk for thinner glaze or more sugar for thicker glaze.
  8. Drizzle the glaze over cooled scones. Enjoy immediately or store leftovers in the refrigerator for later!

Nutrition