Almond Flour Lemon Blueberry Scones
Delightfully crumbly and subtly sweet, these gluten-free Almond Flour Lemon Blueberry Scones are perfect for breakfast or an afternoon snack, bursting with fresh blueberries and zesty lemon.
Ingredients
Dry Ingredients
- 2 cups almond flour Provides a nutty flavor and moist texture.
- 1/4 cup coconut sugar Adds a slight caramel flavor; can substitute with granulated sugar.
- 2 teaspoons baking powder Make sure it’s fresh for best results.
- 1/2 teaspoon salt
Wet Ingredients
- 1/4 cup unsalted butter, cold and cubed Keeps the scones flaky and tender.
- 1/4 cup almond milk Any milk variation works, including dairy or oat milk.
- 1 large egg
- 1 zest of 1 lemon Adds fresh flavor.
Fruits
- 1 cup fresh blueberries Gently folded into the mixture.
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Line your baking sheet with parchment paper.
- In a mixing bowl, combine almond flour, coconut sugar, baking powder, and salt. Mix well.
- Add cold, cubed butter and blend until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together almond milk, egg, and lemon zest. Mix with dry ingredients until combined.
- Gently fold in blueberries, taking care not to break them.
- Scoop out the dough onto the prepared baking sheet, shaping it into rounds (about 2-3 inches in diameter).
Baking
- Bake for about 15–20 minutes or until lightly golden and a toothpick comes out clean.
- Let the scones cool slightly before serving.
Notes
Store in an airtight container for up to 4 days or freeze for 3 months. Reheat in a preheated oven at 350°F (175°C) for 5-7 minutes.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 12gProtein: 4gFat: 14gSaturated Fat: 3gSodium: 150mgFiber: 2gSugar: 5g
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