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Almond Flour Lemon Blueberry Scones

Almond Flour Lemon Blueberry Scones
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Indulge in the delightful flavors of Almond Flour Lemon Blueberry Scones, a gluten-free treat that perfectly marries the sweetness of fresh blueberries with the zesty brightness of lemon. These scones are ideal for breakfast or a cozy afternoon snack and can be whipped up in just 25 minutes! With a light and fluffy texture complemented by a sweet lemon glaze, they are sure to impress at brunch or elevate your everyday snack time. Easy to customize and packed with nutrition, these scones are a delicious way to start your day.

Ingredients

Scale
  • 2 cups finely-ground almond flour
  • 1 1/2 tsp baking powder
  • 1 TBS lemon zest
  • 1/2 tsp salt
  • 2 TBS unsalted frozen butter, grated
  • 1/2 cup plain Greek yogurt
  • 3 TBS honey
  • 1 large egg, beaten
  • 1 tsp vanilla extract
  • 2/3 cup fresh blueberries
  • 1/4 cup powdered sugar or Swerve confectioner
  • 1 TBS fresh lemon juice
  • 1–2 TBS milk or heavy cream, as needed for desired consistency

Instructions

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine almond flour, baking powder, lemon zest, and salt.
  3. Stir in the grated frozen butter until evenly distributed.
  4. Add Greek yogurt, honey, beaten egg, and vanilla extract; mix until just combined. If needed, add more almond flour to achieve a workable dough before gently folding in blueberries.
  5. Shape the dough into a flat disc on the prepared baking sheet and cut into wedges.
  6. Bake for 18-20 minutes until golden brown; cool completely before serving.
  7. For the glaze, whisk powdered sugar with lemon juice and milk until desired consistency is reached, then drizzle over cooled scones.

Nutrition

Find it online: https://thelowcarbapp.com/almond-flour-lemon-blueberry-scones/