Description
Indulge in the delightful flavors of Almond Flour Lemon Blueberry Scones, a gluten-free treat that elevates any brunch or tea time. These scones combine the zesty brightness of fresh lemon with juicy blueberries, all sweetened naturally with honey for a wholesome touch. Finished with a light lemon glaze, they make for an irresistible morning snack or dessert. Whether you’re looking to impress guests or simply enjoy a delicious homemade treat, this easy recipe will satisfy your cravings while keeping your dietary needs in mind.
Ingredients
Scale
- 2 cups almond flour
- 1½ teaspoons baking powder
- 1 tablespoon lemon zest
- ½ teaspoon salt
- 2 tablespoons unsalted butter (grated)
- ½ cup plain Greek yogurt
- 3 tablespoons honey
- 1 large egg (beaten)
- ⅔ cup fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix almond flour, baking powder, lemon zest, and salt.
- Add grated butter and mix until combined.
- Stir in Greek yogurt, honey, beaten egg, and vanilla extract until just mixed.
- Gently fold in blueberries without crushing them.
- Shape the dough into a disc about ¾ inch thick and cut into wedges.
- Bake for 18–20 minutes or until lightly golden.
- Cool on the baking sheet before drizzling with glaze.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 185
- Sugar: 6g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg