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Almond Flour Lemon Blueberry Scones

Almond Flour Lemon Blueberry Scones
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Indulge in the delightful taste of Almond Flour Lemon Blueberry Scones, a perfect breakfast treat that combines the zesty freshness of lemon with the sweetness of blueberries. These scones are gluten-free and incredibly easy to prepare, making them an ideal choice for brunch gatherings or cozy mornings at home. With a light drizzle of lemony glaze on top, these pastries not only look appealing but also burst with flavor in every bite. Enjoy them warm alongside a cup of tea or coffee, or savor them as a healthy snack throughout the day.

Ingredients

Scale
  • 2 cups finely-ground almond flour
  • 1 ½ tsp baking powder
  • 1 tbsp lemon zest
  • ½ tsp salt
  • 2 tbsp unsalted frozen butter, grated
  • ½ cup plain Greek yogurt
  • 3 tbsp honey
  • 1 large egg, beaten
  • 1 tsp vanilla extract
  • ⅔ cup fresh blueberries
  • ¼ cup powdered sugar or Swerve confectioner
  • 1 tbsp fresh lemon juice
  • 1–2 tbsp milk or heavy cream

Instructions

  1. Preheat your oven to 350°F 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 mix until evenly dispersed.
  4. Stir in Greek yogurt, honey, beaten egg, and vanilla until just incorporated. If too loose, add more almond flour until it holds shape; gently fold in blueberries.
  5. Transfer dough to the baking sheet and shape into a flat disc about ¾" tall; cut into wedges.
  6. Bake for 18–20 minutes until golden brown. Allow to cool before moving.
  7. While cooling, whisk together all glaze ingredients. Adjust consistency as needed before drizzling onto cooled scones.

Nutrition

Find it online: https://lowsugarcooking.com/almond-flour-lemon-blueberry-scones/