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.
Ingredients
Scale
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
Instructions
- 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.
- Combine almond flour, baking powder, lemon zest, and salt in a spacious mixing bowl, ensuring even distribution of ingredients.
- Incorporate grated frozen butter into the dry mixture, gently mixing until butter pieces are uniformly spread throughout.
- Pour in Greek yogurt, honey, beaten egg, and vanilla extract. Mix carefully until ingredients just come together, maintaining a delicate texture.
- If the dough appears too loose, gradually introduce additional almond flour to achieve a cohesive consistency that holds its shape without becoming overly dense.
- Tenderly fold blueberries into the dough, distributing them gently to prevent crushing.
- Transfer the dough onto the prepared baking sheet, shaping it into a flat disc approximately 3/4 inch thick.
- Using a sharp knife or bench scraper, divide the disc into 8 equal triangular wedges, creating clean, distinct sections.
- 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.
- Once baked, remove from the oven and allow scones to cool completely, as almond flour pastries are delicate when warm.
- While scones cool, prepare the lemon glaze by whisking powdered sugar or Swerve, lemon juice, and milk or cream.
- Adjust the glaze consistency by adding more liquid for a thinner drizzle or more sugar for a thicker coating.
- Once scones have reached room temperature, elegantly drizzle the lemon glaze over the top.
- 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