Almond Flour Lemon Blueberry Scones-Deliciously Easy Recipe

Craving a delightful treat that’s both easy to make and bursting with flavor? Look no further than these Almond Flour Lemon Blueberry Scones! Tender, zesty, and studded with juicy blueberries, they’re the perfect companion for your morning coffee or an elegant afternoon tea. Get ready to impress with this deliciously simple recipe!

Ingredients

• 2 cups (200g) almond flour
• 1/4 cup (50g) granulated sugar, plus more for sprinkling
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, very cold and cut into small cubes
• 1 large egg
• 1/4 cup (60ml) heavy cream or milk
• 1 teaspoon vanilla extract
• Zest of 1 large lemon
• 1 cup fresh or frozen blueberries (do not thaw if frozen)
• For the Lemon Glaze (optional):
• 1/2 cup powdered sugar
• 1-2 tablespoons fresh lemon juice

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the almond flour, granulated sugar, baking powder, and salt.
3. Add the cold, cubed butter to the dry ingredients. Using a pastry blender, two knives, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
4. In a separate small bowl, whisk together the egg, heavy cream (or milk), vanilla extract, and lemon zest.
5. Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined, being careful not to overmix. The dough will be thick and slightly sticky.
6. Gently fold in the blueberries until evenly distributed. If using frozen blueberries, mix quickly to prevent them from thawing and coloring the dough.
7. Turn the dough out onto a lightly floured surface (you can use a little more almond flour or tapioca starch if needed). Gently form the dough into an 8-inch round disc, about 3/4 to 1 inch thick.
8. Using a sharp knife or a bench scraper, cut the disc into 8 wedges. Carefully transfer the wedges to the prepared baking sheet, spacing them about 1 inch apart.
9. Bake for 15-18 minutes, or until the scones are golden brown on top and cooked through. Let them cool slightly on the baking sheet before transferring to a wire rack.
10. While the scones cool, prepare the lemon glaze (if using): In a small bowl, whisk together the powdered sugar and 1 tablespoon of lemon juice. Add more lemon juice a little at a time until you reach your desired drizzling consistency.
11. Once the scones are mostly cooled, drizzle with the lemon glaze and serve warm or at room temperature. Enjoy!