Zingy Almond Flour Lemon Blueberry Scones Recipe

Baking delightful almond flour lemon blueberry scones brings sunshine right to your breakfast table.

Bright citrus notes dance alongside sweet bursts of blueberries in this delectable pastry.

These scones promise a morning treat that feels both elegant and comforting.

Light and tender, they break apart with a gentle touch, revealing a soft interior studded with juicy berries.

The almond flour adds a subtle nutty richness that complements the zesty lemon perfectly.

Each bite delivers a harmonious blend of flavors that will make your taste buds sing.

Get ready to savor a scone that turns an ordinary morning into something extraordinary.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 18-20 minutes

Total Time: 35 minutes

Calories: 175 kcal

Servings: 9

Almond Flour Lemon Blueberry Scones: Ingredient List

• Almond Flour: Ultra-fine powder offering rich nutty flavor and protein-packed nutrition, perfect for gluten-free baking with smooth texture.
• Baking Powder: Crucial leavening agent creating light, airy scone structure with gentle rise and tender crumb.
• Salt: Enhances overall flavor complexity and balances sweetness in the recipe.
• Lemon Zest: Bright citrusy essence adding vibrant, refreshing aromatic notes to the scones.

• Greek Yogurt: Creamy ingredient providing tangy richness and ensuring tender, moist scone texture.
• Honey: Natural sweetener contributing subtle floral undertones and helping with golden browning.
• Egg: Critical binding agent creating structure and helping ingredients hold together seamlessly.
• Vanilla Extract: Warm, comforting flavor enhancer adding depth and roundness to the scone profile.
• Frozen Butter: Cold, grated dairy component creating flaky, delicate layers within the pastry.

• Blueberries: Juicy, antioxidant-rich fruit bursting with sweet-tart flavor and beautiful color speckles.
• Powdered Sugar or Swerve: Light sweetening agent for creating glossy, drizzle-friendly glaze.
• Lemon Juice: Zesty liquid adding bright acidity and balancing glaze sweetness.
• Milk or Cream: Smooth liquid adjusting glaze consistency and adding subtle richness.

Tools to Make Lemon Blueberry Scones

• Baking Sheet: Essential for baking scones evenly and preventing sticking.
• Parchment Paper: Ensures scones won't stick and makes cleanup easy.
• Large Mixing Bowl: Perfect for combining dry and wet ingredients smoothly.
• Knife or Bench Scraper: Helps divide dough into neat, equal wedges.
• Whisk: Great for mixing glaze and ensuring no lumps remain.
• Grater: Needed to grate frozen butter into small, dispersible pieces.
• Measuring Cups and Spoons: Crucial for accurate ingredient measurements.
• Cooling Rack: Allows scones to cool evenly without becoming soggy.

Baking Lemon Blueberry Scones at Home

• Oven Preparation

Set oven to 350°F with rack in center. Line baking sheet with parchment paper.

• Dry Ingredient Blend

Mix almond flour, baking powder, lemon zest, and salt in large mixing bowl.

• Butter Integration

Grate frozen butter and distribute evenly through dry ingredients.

• Moisture Addition

Pour Greek yogurt, honey, beaten egg, and vanilla extract into mixture. Stir gently until just combined. If dough seems loose, sprinkle extra almond flour. Carefully fold in blueberries.

• Scone Shaping

Transfer dough onto prepared baking sheet. Press into flat disc about 3/4 inch thick. Slice into 8 triangular wedges using knife.

• Baking Process

Bake for 18-20 minutes until golden brown. Cover edges with foil if browning too quickly.

• Cooling Phase

Let scones rest completely before moving, as almond flour pastries are delicate.

• Lemon Glaze Creation

Whisk powdered sugar, lemon juice, and milk. Adjust consistency by adding more liquid or sugar. Drizzle over cooled scones before serving.

Almond Flour Scone Tips & Variations

• Replace blueberries with raspberries, blackberries, or diced strawberries for a vibrant flavor transformation that keeps your taste buds guessing.
• Freeze butter for at least 15 minutes before grating to ensure perfect, evenly distributed pockets of richness throughout your scones.
• Substitute Greek yogurt with coconut yogurt or almond milk yogurt to accommodate different dietary needs without sacrificing moisture or texture.
• Microplane fresh lemon zest for maximum citrus intensity, releasing essential oils that infuse the entire scone with bright, tangy notes.
• Sprinkle sliced almonds on top before baking for a delightful textural contrast and extra layer of nutty flavor that elevates the entire scone experience.

How to Serve These Lemon Blueberry Scones

• Morning Breakfast Companion: Pair these zesty scones with a steaming cup of Earl Grey tea or a smooth cappuccino for a delightful start to your day.
• Brunch Centerpiece: Arrange the scones on a rustic wooden board with fresh berries, mint leaves, and a small jar of honey for an Instagram-worthy presentation that will impress guests.
• Berry Boost Enhancement: Sprinkle additional fresh blueberries around the scones or add a small dollop of lemon-infused Greek yogurt on the side to amplify the fruity and tangy flavor profile.
• Afternoon Tea Elegance: Serve these scones on delicate china plates with a light lavender or chamomile herbal tea, creating a sophisticated and relaxed mid-afternoon treat that feels both indulgent and refreshing.

Scone Storage Guidelines

• Quick Refrigeration Strategy: Store these delicate scones in an airtight container within the refrigerator, keeping them fresh for 3-4 days. The cool environment helps maintain their delightful texture and prevents rapid spoiling.
• Freezing Magic: Wrap individual scones in plastic wrap, then place them in a freezer-safe bag. Frozen scones can last up to 2 months, offering a delicious treat whenever a craving strikes. Thaw overnight in the refrigerator for best results.
• Moisture Management: Place a paper towel inside the storage container to absorb excess moisture, preventing soggy bottoms and maintaining the scones' delicate crumb structure. This simple trick keeps your baked treats crisp and appetizing.
• Room Temperature Tip: If enjoying within 24 hours, keep scones at room temperature in a sealed container. Cover them loosely with a clean kitchen towel to prevent drying out while preserving their soft, tender texture.

Fluffy Almond Flour Lemon Blueberry Scones Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 13 reviews

• Total Time: 35 minutes
• Yield: 9 1x

Print Recipe

Description

Lemon blueberry scones elevate classic British pastry with nutty almond flour and zesty citrus notes. Delicate crumbs and sweet-tart flavor profile invite bakers to savor each delightful bite.

---

Ingredients

Scale 1x2x3x

• 2 cups (480 ml) almond flour, finely-ground
• ⅔ cup (100 g) fresh blueberries
• 1 large egg
• ½ cup (120 ml) plain Greek yogurt
• 1 tbsp lemon zest
• 2 tbsps (30 ml) unsalted frozen butter, grated
• 3 tbsps (45 ml) honey
• 1 tsp vanilla extract
• 1 ½ tsps baking powder
• ½ tsp salt
• ¼ cup (30 g) powdered sugar or Swerve confectioner
• 1 tbsp fresh lemon juice
• 1–2 tbsps (15–30 ml) milk or heavy cream

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preparation: Preheat oven to 350°F (175°C), positioning the rack centrally. Line a baking sheet with parchment paper.
2. Dry Ingredients Blend: In a large mixing bowl, thoroughly combine almond flour, baking powder, lemon zest, and salt, ensuring even distribution.
3. Butter Integration: Grate frozen butter into the dry mixture, softly working it through until butter pieces are uniformly dispersed.
4. Wet Ingredient Fusion: Add Greek yogurt, honey, beaten egg, and vanilla extract. Blend delicately until ingredients just merge, maintaining a light, airy consistency.
5. Dough Refinement: Adjust dough texture by gradually incorporating additional almond flour if needed, creating a cohesive mixture that holds its shape without becoming compact.
6. Blueberry Incorporation: Gently fold blueberries into the dough, carefully distributing them to prevent crushing or breaking.
7. Shaping and Cutting: Transfer dough to the prepared baking sheet, forming a flat disc approximately 3/4 inch thick. Divide into 8 triangular wedges using a sharp knife or bench scraper.
8. Baking Process: Bake for 18-20 minutes, watching for a golden-brown coloration. If edges darken rapidly, create a protective foil tent to prevent burning.
9. Cooling and Glazing: Remove from oven and allow scones to cool completely. Simultaneously, prepare lemon glaze by whisking powdered sugar or Swerve, lemon juice, and milk or cream, adjusting consistency as desired.
10. Finishing Touch: Once scones reach room temperature, elegantly drizzle the lemon glaze over the top. Serve immediately or refrigerate to preserve freshness.

Notes

• Butter Freezing Technique: Grate frozen butter for even distribution and superior pastry texture, ensuring flakier and more tender scones.
• Dough Consistency Check: Add almond flour gradually if mixture seems too wet, preventing dense or crumbly scones while maintaining proper moisture.
• Blueberry Handling Tip: Fold berries gently to prevent crushing, preserving their shape and preventing color bleeding throughout the dough.
• Cooling Crucial Step: Allow scones to cool completely before glazing, as almond flour pastries remain fragile when warm and can easily break apart.

• Prep Time: 15 minutes
• Cook Time: 18-20 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 9
• Calories: 175
• Sugar: 7 g
• Sodium: 150 mg
• Fat: 9 g
• Saturated Fat: 3 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 30 mg