Description
Indulge in the delightful flavors of Almond Flour Lemon Blueberry Scones, a perfect treat for any occasion. These gluten-free scones combine zesty lemon with sweet blueberries, creating a refreshing burst of flavor in every bite. Naturally sweetened with honey and topped with a simple lemon glaze, they are quick to make and can be enjoyed for breakfast, brunch, or as an afternoon snack. With just 30 minutes of preparation time, these scones are not only easy to whip up but also versatile enough to pair with your favorite spreads and beverages. Whether served warm or cold, they promise to brighten your day!
Ingredients
Scale
- 2 cups almond flour
- 1½ teaspoons baking powder
- 1 tablespoon lemon zest
- ½ teaspoon salt
- 2 tablespoons frozen butter (grated)
- ½ cup plain Greek yogurt
- 3 tablespoons honey
- 1 large egg (beaten)
- ⅔ cup fresh blueberries
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine almond flour, baking powder, lemon zest, and salt.
- Add grated frozen butter and mix until evenly distributed.
- Stir in Greek yogurt, honey, beaten egg, and vanilla extract until just combined.
- If necessary, add more almond flour until the dough holds its shape.
- Gently fold in the blueberries without crushing them.
- Shape the dough into a disc on the prepared baking sheet and cut into wedges.
- Bake for 18-20 minutes or until golden brown; cool before glazing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 180
- Sugar: 5g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg