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Almond Flour Lemon Blueberry Scones

Almond Flour Lemon Blueberry Scones for a Bright Morning Boost

Try these delicious Almond Flour Lemon Blueberry Scones, a gluten-free treat that brightens your morning with delightful flavors.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 8 scones
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Scones
  • 2 cups Almond Flour Use fine almond flour for best results.
  • 2 teaspoons Baking Powder Acts as a leavening agent.
  • 1 pinch Salt Enhances flavors.
  • 1 large Egg Provides moisture.
  • 1 cup Greek Yogurt Can substitute with dairy-free yogurt.
  • 1/4 cup Honey Can substitute with maple syrup for vegan option.
  • 1 cup Fresh Blueberries Frozen blueberries can also be used.
  • 1 tablespoon Lemon Zest Imparts citrus flavor.
  • 2 tablespoons Lemon Juice Used in the glaze.
  • 1/4 cup Butter Can be replaced with vegan butter.
For the Glaze
  • 1 cup Powdered Sugar Can substitute with sugar-free option.
  • 2 tablespoons Lemon Juice Mix until desired consistency.

Equipment

  • mixing bowls
  • Baking sheet
  • Parchment paper
  • whisk
  • Knife or Bench Scraper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine almond flour, baking powder, and salt, whisking until well mixed.
  3. In a separate bowl, whisk together the egg, Greek yogurt, honey, lemon juice, and lemon zest until smooth.
  4. Gradually pour the wet mixture into the dry ingredients, folding gently. Fold in the blueberries.
  5. Turn the dough onto a floured surface and shape it into a 1-inch thick disc, cutting into 8 wedges.
  6. Bake for 20 minutes until golden brown. Let cool for a few minutes on the baking sheet.
  7. For the glaze, mix powdered sugar with lemon juice until pourable and drizzle over scones.
  8. Enjoy warm or at room temperature, optionally with tea or coffee.

Nutrition

Serving: 1sconeCalories: 180kcalCarbohydrates: 18gProtein: 4gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 3gSugar: 5gVitamin A: 200IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

Adjust almond flour for moisture and keep an eye on baking to avoid browning too quickly. Store leftovers in an airtight container for up to 3 days or freeze for 2 months.

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