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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, perfect for any breakfast or snack occasion. These gluten-free scones are bursting with the tangy zest of fresh lemon and juicy blueberries, making them a refreshing choice for those seeking a healthier treat. Made with almond flour and creamy Greek yogurt, they offer a tender crumb and a luscious glaze that adds an irresistible finish. With just 25 minutes from start to finish, these scones are quick and easy to prepare, ensuring you can enjoy them any time of 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 (for sugar free)
  • 1 TBS fresh lemon juice
  • 1–2 TBS milk or heavy cream (or as needed for desired consistency)

Instructions

  1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine almond flour, baking powder, lemon zest, and salt.
  3. Mix in the grated frozen butter until evenly dispersed.
  4. Stir in Greek yogurt, honey, beaten egg, and vanilla until just combined; add more almond flour if needed.
  5. Gently fold in fresh blueberries; shape into a disc on the baking sheet and cut into wedges.
  6. Bake for 18-20 minutes until golden brown; cool before glazing.
  7. While cooling, whisk together powdered sugar (or Swerve), fresh lemon juice, and milk or cream until smooth. Adjust consistency as desired by adding more milk or sugar.
  8. Drizzle glaze over cooled scones before serving.

Nutrition

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