Description
Indulge in the delightful taste of Almond Flour Lemon Blueberry Scones, a healthier twist on the classic treat. These gluten-free scones are bursting with juicy blueberries and zesty lemon flavors, making them perfect for breakfast, brunch, or a satisfying snack any time of day. Sweetened naturally with honey and topped with a refreshing lemon glaze, these scones are a wholesome option that everyone will love. With just 25 minutes from start to finish, enjoy this quick and easy recipe that’s both delicious and nutritious.
Ingredients
Scale
- 2 cups finely-ground almond flour
- 1½ teaspoons baking powder
- 1 tablespoon lemon zest
- ½ teaspoon salt
- 2 tablespoons unsalted frozen butter, grated
- ½ cup plain Greek yogurt
- 3 tablespoons honey
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- ⅔ cup fresh blueberries
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Combine almond flour, baking powder, lemon zest, and salt in a bowl.
- Mix in grated butter until evenly distributed.
- Stir in Greek yogurt, honey, beaten egg, and vanilla until just combined.
- If the dough is too soft, gradually add more almond flour until it holds its shape.
- Gently fold in blueberries.
- Form dough into an approximate ¾ inch thick disc on the baking sheet and cut into wedges.
- Bake for 18–20 minutes until lightly golden; cool completely before glazing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone (45g)
- Calories: 150
- Sugar: 5g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 20mg