Fluffy Almond Lemon Blueberry Scones Recipe for Morning Tea

Almond flour lemon blueberry scones bring a delightful twist to traditional breakfast pastries.

These elegant treats combine wholesome ingredients with vibrant flavors that dance across your palate.

Nutty almond flour provides a rich, tender base for the delicate scones, creating a gluten-free alternative to classic recipes.

Bright citrus zest and juicy blueberries infuse each bite with refreshing summer notes and natural sweetness.

Bakers seeking a healthier indulgence will appreciate the nutritious profile of these light, crumbly delicacies.

The combination of ingredients crafts a simple morning recipe into a gourmet experience that feels both comforting and sophisticated.

Grab your mixing bowl and baking enthusiasm for a culinary adventure that promises delectable results.

Tips for Flaky Yet Moist Almond Flour Lemon Blueberry Scones

• Chill Ingredients Thoroughly: Keep butter frozen and Greek yogurt cold to ensure flaky, tender scones with perfect texture.
• Handle Dough Gently: Mix ingredients minimally to prevent tough scones; overmixing develops gluten and results in dense, chewy pastries.
• Measure Almond Flour Precisely: Use a spoon to scoop and level almond flour for accurate measurements, avoiding dry or crumbly scones.
• Check Moisture Balance: Adjust dough consistency by adding almond flour or liquid carefully to achieve the right binding and texture.
• Create Clean Cuts: Use a sharp knife or bench scraper to make clean, defined wedges for even baking and professional-looking scones.

Reheat Almond Flour Lemon Blueberry Scones Like They’re Fresh

• Refrigerate: Store leftover scones in an airtight container within the refrigerator for up to 3-4 days. Wrap each scone individually in plastic wrap to maintain moisture and prevent them from drying out.
• Freeze: Carefully place scones in a freezer-safe container or ziplock bag. Freeze for up to 2 months. Separate layers with parchment paper to prevent sticking.
• Reheat: Warm refrigerated or thawed scones in the oven at 300°F for 5-7 minutes. Alternatively, microwave for 15-20 seconds to restore their soft texture. For best results, avoid repeated reheating to preserve their delicate flavor and crumbly consistency.

Pairing Moments for Almond Flour Lemon Blueberry Scones

• Zesty Beverage Buddy: Pair these lemon blueberry scones with a chilled lavender chamomile iced tea to complement the citrusy and fruity notes.
• Creamy Companion Combo: Serve alongside a dollop of freshly whipped cream or a light Greek yogurt for a tangy, smooth contrast to the scone's texture.
• Morning Brew Match: Enjoy with a robust espresso or cappuccino to balance the scone's sweetness and enhance its delicate lemon and blueberry flavors.
• Fruity Refreshment Fusion: Accompany the scones with a small glass of homemade blueberry smoothie or fresh-squeezed lemonade to amplify the bright, summery profile of the pastry.

Sweet, Nutty, and Citrusy Twists for Almond Flour Lemon Blueberry Scones

• Berry Bonanza: Swap blueberries with a mixed berry medley of raspberries, blackberries, and strawberries for a vibrant fruity explosion.
• Citrus Zinger: Replace lemon zest with orange or lime zest to create a different bright, tangy flavor profile that complements the almond flour base.
• Nutty Crunch Sensation: Fold in chopped toasted almonds or pecans into the dough for an extra layer of texture and a rich, roasted undertone.
• Tropical Paradise: Incorporate shredded coconut and swap lemon zest for a hint of lime, adding a refreshing island-inspired twist to the classic scone recipe.

Almond Flour Lemon Blueberry Scones That Melt in Your Mouth

• Burst with Bright Citrus Flavor: These scones deliver a zesty punch of lemon that dances on your taste buds, creating a refreshing and vibrant breakfast or snack experience that feels like sunshine on a plate.
• Embrace Guilt-Free Indulgence: Crafted with almond flour, these scones offer a healthier alternative to traditional recipes, packed with protein and lower in carbs while still maintaining a delightfully tender and satisfying texture.
• Quick and Easy Morning Magic: Whipped up in under 30 minutes, these scones are perfect for busy mornings or spontaneous baking moments, requiring minimal preparation and delivering maximum deliciousness with simple ingredients you likely already have in your kitchen.
• Customize Your Comfort: The flexible recipe allows for easy variations, letting you swap blueberries for other berries or adjust the sweetness level, making it a versatile treat that adapts to your personal taste and dietary preferences.

Bright Ingredients Packed in Almond Flour Lemon Blueberry Scones

• Almond Flour: Gluten-free base with nutty flavor, provides structure and rich texture for scones.
• Baking Powder: Essential leavening agent for light and fluffy scone texture.
• Salt: Enhances overall flavor and balances sweetness.
• Lemon Zest: Adds bright, citrusy notes and aromatic essence.

• Greek Yogurt: Provides moisture, tanginess, and helps bind ingredients together.
• Honey: Natural sweetener with subtle floral undertones.
• Egg: Binds ingredients and adds richness to the scones.
• Vanilla Extract: Adds depth and warm background flavor.
• Frozen Butter: Creates flaky layers when grated and incorporated into dry ingredients.

• Blueberries: Fresh or frozen berries add natural sweetness and juicy bursts.
• Powdered Sugar or Swerve: Creates smooth, sweet glaze for topping.
• Lemon Juice: Provides tartness and balances glaze sweetness.
• Milk or Cream: Adjusts glaze consistency and adds creamy texture.

How to Shape and Bake Almond Flour Lemon Blueberry Scones

Step 1: Prepare the Oven

Warm up the oven to 350°F (175°C). Place the rack right in the center. Grab a baking sheet and line it with parchment paper.

Step 2: Mix Dry Ingredients

• Almond flour
• Baking powder
• Lemon zest
• Salt

Stir these ingredients until they’re well combined.

Step 3: Add Chilled Butter

Grate frozen butter directly into the dry mixture. Mix gently until butter pieces are evenly scattered throughout the dry ingredients.

Step 4: Create Scone Dough

• Greek yogurt
• Honey
• Beaten egg
• Vanilla extract

Stir until just combined. The dough might look a bit loose- if so, sprinkle in extra almond flour, two tablespoons at a time. You want a firm dough that holds its shape.

Step 5: Fold in Blueberries

Carefully fold fresh blueberries into the dough. Be gentle to avoid crushing the berries.

Step 6: Shape the Scones

Transfer the dough onto the prepared baking sheet. Press it into a flat disc about 3/4 inch tall. Use a knife to slice the disc into 8 equal wedges.

Step 7: Bake to Golden Perfection

Pop the baking sheet into the oven. Bake for 18-20 minutes until the scones turn a beautiful golden brown. If the edges start getting too dark, cover them with foil.

Step 8: Cool with Patience

Let the scones cool completely. They’re delicate when warm, so resist the temptation to move them right away.

Step 9: Whip Up Tangy Lemon Glaze

• Powdered sugar or Swerve
• Lemon juice
• Milk or cream

Adjust the consistency by adding more liquid or sugar as needed.

Step 10: Finish and Serve

Drizzle the bright lemon glaze over the cooled scones. Serve immediately or store in the refrigerator for later enjoyment.

Almond Flour Lemon Blueberry Scones Recipe

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4.6 from 21 reviews

• Total Time: 35 minutes
• Yield: 8 1x

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Description

Zesty lemon and plump blueberries dance through delicate almond flour scones, creating a sunshine-kissed breakfast treat. Crumbly yet tender pastries provide a sophisticated morning indulgence that will delight palates with Mediterranean-inspired elegance.

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Ingredients

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Main Ingredients:

• 2 cups (480 ml) almond flour, finely-ground
• ⅔ cup (100 g) fresh blueberries
• 1 large egg
• ½ cup (120 ml) plain Greek yogurt

Dry Ingredients:

• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 tablespoon lemon zest

Liquid and Additional Ingredients:

• 2 tablespoons (30 ml) unsalted frozen butter, grated
• 3 tablespoons (45 ml) honey
• 1 teaspoon vanilla extract

Lemon Glaze:

• ¼ cup (30 g) powdered sugar or Swerve confectioner
• 1 tablespoon fresh lemon juice
• 1–2 tablespoons (15–30 ml) milk or heavy cream

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Instructions

1. Preheat the oven to 350°F (175°C) and arrange the rack in the center of the oven. Line a baking sheet with parchment paper.
2. Combine almond flour, baking powder, lemon zest, and salt in a spacious mixing bowl, ensuring even distribution of ingredients.
3. Incorporate grated frozen butter into the dry mixture, gently mixing until butter pieces are uniformly spread throughout.
4. Pour in Greek yogurt, honey, beaten egg, and vanilla extract. Mix carefully until ingredients just come together, maintaining a delicate texture.
5. If the dough appears too loose, gradually introduce additional almond flour to achieve a cohesive consistency that holds its shape without becoming overly dense.
6. Tenderly fold blueberries into the dough, distributing them gently to prevent crushing.
7. Transfer the dough onto the prepared baking sheet, shaping it into a flat disc approximately 3/4 inch thick.
8. Using a sharp knife or bench scraper, divide the disc into 8 equal triangular wedges, creating clean, distinct sections.
9. Bake for 18-20 minutes, monitoring the scones until they develop a golden-brown hue. If edges begin to darken too quickly, create a protective foil tent to prevent burning.
10. Once baked, remove from the oven and allow scones to cool completely, as almond flour pastries are delicate when warm.
11. While scones cool, prepare the lemon glaze by whisking powdered sugar or Swerve, lemon juice, and milk or cream.
12. Adjust the glaze consistency by adding more liquid for a thinner drizzle or more sugar for a thicker coating.
13. Once scones have reached room temperature, elegantly drizzle the lemon glaze over the top.
14. Serve immediately or store leftovers in the refrigerator to maintain freshness.

Notes

• Handle almond flour gently as it’s more delicate and absorbs liquid differently compared to wheat flour, requiring careful mixing and measuring.
• Frozen grated butter creates flakier texture by maintaining cold temperature and preventing gluten development during mixing.
• Use fresh, plump blueberries and gently fold them into dough to prevent breaking and bleeding color throughout the scones.
• Check scones early while baking since almond flour browns faster than traditional flour, risking quick burning around edges.
• Allow scones to cool completely before moving or glazing to prevent crumbling, as almond flour-based baked goods are more fragile when warm.
• Adjust lemon glaze consistency by adding more liquid or powdered sugar to achieve desired drizzling or spreading thickness.

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

Nutrition

• Serving Size: 8
• Calories: 220
• Sugar: 5 g
• Sodium: 150 mg
• Fat: 12 g
• Saturated Fat: 3 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 22 g
• Fiber: 4 g
• Protein: 6 g
• Cholesterol: 40 mg