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
- 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
Instructions
- Preparation: Preheat oven to 350°F (175°C), positioning the rack centrally. Line a baking sheet with parchment paper.
- Dry Ingredients Blend: In a large mixing bowl, thoroughly combine almond flour, baking powder, lemon zest, and salt, ensuring even distribution.
- Butter Integration: Grate frozen butter into the dry mixture, softly working it through until butter pieces are uniformly dispersed.
- Wet Ingredient Fusion: Add Greek yogurt, honey, beaten egg, and vanilla extract. Blend delicately until ingredients just merge, maintaining a light, airy consistency.
- Dough Refinement: Adjust dough texture by gradually incorporating additional almond flour if needed, creating a cohesive mixture that holds its shape without becoming compact.
- Blueberry Incorporation: Gently fold blueberries into the dough, carefully distributing them to prevent crushing or breaking.
- 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.
- 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.
- 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.
- 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