Almond Flour Lemon Blueberry Scones Recipe

There’s something truly magical about the aroma of freshly baked scones wafting through the kitchen, especially on a lazy weekend morning. For me, that magic has been amplified ever since I discovered this recipe for Almond Flour Lemon Blueberry Scones. Initially, I was a bit hesitant about using almond flour – would they be dry? Would they taste almond-y? All my doubts vanished with the first bite. These scones are not just good for gluten-free baking; they are simply exceptional scones, period. The crumb is tender and slightly moist, the lemon zest provides a bright, zesty counterpoint to the sweet blueberries, and the almond flour lends a subtle nutty richness that elevates the flavor profile beautifully. My family, who are not always the biggest fans of “healthier” alternatives, devoured them. My kids loved the burst of juicy blueberries, my husband appreciated the sophisticated lemon flavor, and I, well, I loved that they were relatively easy to make, packed with wholesome ingredients, and utterly delicious. These scones have become a weekend staple in our home, a delightful treat that brings a little sunshine into every bite, and I’m thrilled to share this recipe with you so you can experience the same joy.

Ingredients: The Building Blocks of Lemon Blueberry Perfection

To create these delightful Almond Flour Lemon Blueberry Scones, you’ll need a selection of fresh, quality ingredients. Using the best ingredients you can find will truly make a difference in the final flavor and texture of your scones. Here is a detailed list of everything you’ll need:

• Almond Flour: 2 ½ cups (280g) blanched almond flour, finely ground. This is the star of the show, providing a gluten-free base and a lovely nutty flavor. Ensure you use blanched almond flour, not almond meal, for a finer texture.
• Tapioca Starch/Flour: ½ cup (60g). This is crucial for binding and creating a lighter texture in gluten-free baking. It helps to prevent the scones from becoming too dense or crumbly.
• Granulated Sugar: ½ cup (100g). Provides sweetness and helps with browning. You can adjust the amount slightly to your preference, but this amount balances the tartness of the lemon and blueberries perfectly.
• Baking Powder: 2 teaspoons. The leavening agent that gives the scones their rise and airy texture. Make sure your baking powder is fresh for optimal results.
• Salt: ½ teaspoon. Enhances the flavors of all the other ingredients and balances the sweetness.
• Cold Unsalted Butter: ¾ cup (170g), cut into small cubes. Cold butter is essential for creating flaky scones. Unsalted butter allows you to control the saltiness of the recipe.
• Lemon Zest: 2 tablespoons, from about 2 large lemons. This is where the bright, citrusy flavor comes from. Zest the lemons before juicing them. Make sure to only zest the yellow part of the peel, avoiding the bitter white pith.
• Lemon Juice: 2 tablespoons, freshly squeezed. Adds a touch of tartness and complements the zest. Freshly squeezed lemon juice is always preferred over bottled.
• Large Eggs: 2 large. Provide structure, moisture, and richness to the scones. Use large eggs at room temperature for better incorporation.
• Vanilla Extract: 1 teaspoon. Enhances the overall flavor profile and adds a touch of warmth.
• Unsweetened Almond Milk (or milk of choice): ½ cup (120ml). Adds moisture to bring the dough together. You can use any milk you prefer, but unsweetened almond milk keeps the recipe dairy-free.
• Fresh Blueberries: 1 ½ cups (210g). The juicy bursts of sweetness that make these scones irresistible. Fresh blueberries are best, but frozen blueberries can be used (see notes in instructions).

Optional Glaze Ingredients:

• Powdered Sugar: ½ cup (60g). For a simple sweet glaze.
• Lemon Juice: 1-2 tablespoons. To thin the powdered sugar and add extra lemon flavor to the glaze.

Instructions: A Step-by-Step Guide to Baking Success

Follow these detailed instructions to create perfectly delicious Almond Flour Lemon Blueberry Scones every time. Don’t be intimidated by baking; this recipe is designed to be straightforward and enjoyable.

Step 1: Preheat and Prep for Perfection

• Preheat your oven to 400°F (200°C). Ensuring your oven is properly preheated is crucial for even baking.
• Line a baking sheet with parchment paper. This prevents sticking and makes for easy cleanup.

Step 2: Combine the Dry Ingredients

• In a large mixing bowl, whisk together the almond flour, tapioca starch, granulated sugar, baking powder, and salt. Whisking ensures all the dry ingredients are evenly distributed, especially the baking powder, which is important for even rising.
• Make sure there are no clumps in the almond flour or tapioca starch for a smooth scone texture. Sifting the dry ingredients is optional but recommended for the lightest texture.

Step 3: Cut in the Cold Butter

• Add the cold, cubed butter to the dry ingredients.
• Using a pastry blender, your fingertips, or two knives, cut the butter into the dry ingredients until the mixture resembles coarse crumbs. The goal is to keep the butter cold and in small pieces. This creates pockets of butter that melt during baking, resulting in flaky layers in the scones.
• Work quickly to prevent the butter from warming up too much from your hands or the environment. If your kitchen is warm, you can even chill the dry ingredients and butter in the freezer for 10 minutes before starting.

Step 4: Zest and Juice the Lemon

• Zest two large lemons, measuring out 2 tablespoons of zest. Add the lemon zest to the bowl with the butter and dry ingredients. Adding the zest at this stage infuses the butter and flour mixture with lemon flavor.
• Juice the lemons and measure out 2 tablespoons of fresh lemon juice. Set aside for later.

Step 5: Incorporate the Wet Ingredients

• In a separate small bowl, whisk together the eggs, vanilla extract, and lemon juice. Whisking ensures the wet ingredients are well combined.
• Pour the wet ingredients into the bowl with the dry ingredients and butter.
• Add the almond milk.

Step 6: Gently Mix the Dough

• Using a rubber spatula or a wooden spoon, gently stir the wet and dry ingredients together until just combined. Be careful not to overmix the dough. Overmixing will develop the gluten (even though almond flour is gluten-free, overworking the dough can still lead to tougher scones). Mix until just moistened and a shaggy dough forms.
• The dough will be slightly sticky, which is normal for almond flour scones.

Step 7: Fold in the Blueberries

• Gently fold in the fresh blueberries until they are evenly distributed throughout the dough. Be gentle to avoid crushing the blueberries.
• If using frozen blueberries, do not thaw them. Add them directly to the dough while still frozen. Frozen blueberries can bleed color into the dough, but they work just as well and sometimes are more readily available. Tossing frozen blueberries in a tablespoon of almond flour before adding them to the dough can help minimize color bleeding.

Step 8: Shape the Scones

• Turn the dough out onto a lightly almond flour-dusted surface.
• Gently pat the dough into a disc about ¾ to 1 inch thick. Avoid kneading the dough.
• Use a sharp knife or a bench scraper to cut the disc into 8 wedges. For a more rustic look, you can simply pull apart uneven pieces.
• Alternatively, for round scones, use a 2-inch biscuit cutter to cut out rounds. You may need to re-roll the scraps gently to get more rounds, but try to minimize re-rolling as it can make the scones tougher.

Step 9: Bake to Golden Perfection

• Carefully transfer the scone wedges to the prepared baking sheet, spacing them slightly apart.
• Bake in the preheated oven for 20-25 minutes, or until the scones are golden brown on top and cooked through. Baking time may vary slightly depending on your oven. The scones are done when a toothpick inserted into the center of a scone comes out clean.
• Rotate the baking sheet halfway through baking to ensure even browning.

Step 10: Cool and Glaze (Optional)

• Remove the baking sheet from the oven and let the scones cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Allowing them to cool slightly on the baking sheet prevents them from breaking apart.
• While the scones are cooling, prepare the optional lemon glaze, if desired. In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Add more lemon juice, one teaspoon at a time, until you reach your desired consistency.
• Drizzle the glaze over the cooled scones. You can also dip the tops of the scones in the glaze for a thicker coating.
• Let the glaze set for a few minutes before serving.

Step 11: Serve and Enjoy!

• These Almond Flour Lemon Blueberry Scones are best enjoyed warm or at room temperature. Serve them immediately for the freshest flavor and texture.

Nutrition Facts: A Wholesome Treat

These Almond Flour Lemon Blueberry Scones are not only delicious but also offer some nutritional benefits compared to traditional scones made with wheat flour. Keep in mind that nutrition information is an estimate and can vary based on specific ingredients and portion sizes.

Servings: 8 scones

Approximate Nutrition per Serving (1 scone):

• Calories: 280-320 (depending on glaze and specific ingredients)
• Fat: 18-22g
  • Saturated Fat: 8-10g
  • Monounsaturated Fat: 6-8g
  • Polyunsaturated Fat: 2-3g
• Cholesterol: 60-70mg
• Sodium: 150-200mg
• Carbohydrates: 25-30g
  • Fiber: 3-4g
  • Sugar: 10-12g (naturally occurring from blueberries and added sugar)
• Protein: 5-6g

Key Nutritional Highlights:

• Gluten-Free: Made with almond flour and tapioca starch, making them suitable for those with gluten sensitivities or celiac disease.
• Lower in Carbs: Almond flour is lower in carbohydrates than wheat flour.
• Good Source of Healthy Fats: Almond flour is rich in monounsaturated fats, which are considered heart-healthy.
• Source of Fiber: Almond flour and blueberries contribute to dietary fiber, which aids digestion and promotes satiety.
• Antioxidants: Blueberries are packed with antioxidants, beneficial for overall health.
• Vitamins and Minerals: Almonds and eggs provide various vitamins and minerals.

Disclaimer: These nutrition facts are estimates and may vary. For precise nutritional information, use a nutrition calculator with the specific brands and measurements of ingredients you use.

Preparation Time: From Pantry to Plate in Under an Hour

These Almond Flour Lemon Blueberry Scones are surprisingly quick and easy to make, perfect for a weekend treat or a last-minute brunch addition.

• Prep Time: 20 minutes (includes gathering ingredients, mixing dough, and shaping scones)
• Bake Time: 20-25 minutes
• Total Time: 40-45 minutes

How to Serve: Elevating Your Scone Experience

Almond Flour Lemon Blueberry Scones are delicious on their own, but here are some delightful ways to serve them and enhance your enjoyment:

• Warm with Butter: Simply serve warm scones with a pat of good quality butter. The butter melts beautifully into the tender crumb.
• Clotted Cream and Jam: For a classic British scone experience, serve with clotted cream and your favorite fruit jam or preserves. Strawberry, raspberry, or blueberry jam would all complement the lemon and blueberry flavors.
• Lemon Curd: Enhance the lemon flavor by serving with homemade or store-bought lemon curd. The creamy, tart curd is a perfect pairing.
• Whipped Cream and Fresh Berries: Top with freshly whipped cream and extra fresh blueberries or a mix of berries for a light and summery treat.
• Honey or Maple Syrup: Drizzle with a touch of honey or maple syrup for added sweetness and a different flavor dimension.
• Alongside Coffee or Tea: Scones are the perfect accompaniment to a hot cup of coffee, tea, or a latte.
• Brunch Platter: Include scones as part of a larger brunch platter with fresh fruit, yogurt, eggs, and other breakfast pastries.
• Dessert with Ice Cream: Serve warm scones with a scoop of vanilla ice cream or lemon sorbet for a simple yet elegant dessert.
• Light Lunch or Snack: Enjoy a scone as a satisfying light lunch or afternoon snack.
• Gift Giving: Package scones beautifully and give them as a thoughtful homemade gift to friends, family, or neighbors.

Additional Tips for Scone Success

Here are five helpful tips to ensure your Almond Flour Lemon Blueberry Scones turn out perfectly every time:

1. Keep Ingredients Cold: The key to flaky scones is cold butter. Make sure your butter is very cold right from the refrigerator. If your kitchen is warm, consider chilling the dry ingredients and butter briefly before mixing. Cold ingredients help create steam during baking, resulting in a lighter, flakier texture.
2. Don’t Overmix the Dough: Overmixing is the enemy of tender scones. Mix the wet and dry ingredients just until combined. A shaggy, slightly sticky dough is ideal. Overmixing develops the almond flour too much and can lead to tougher, denser scones.
3. Handle Dough Gently: Almond flour dough can be more delicate than wheat flour dough. Handle it gently when patting it into a disc and cutting the scones. Avoid kneading or working the dough excessively.
4. Use Fresh, Quality Ingredients: The flavor of these scones shines through with fresh, quality ingredients. Use fresh lemon zest and juice, ripe blueberries, and good quality butter for the best results. Fresh baking powder is also important for proper leavening.
5. Adjust Sweetness to Taste: While the recipe provides a balanced sweetness, you can adjust the sugar slightly to your personal preference. If you prefer less sweet scones, reduce the granulated sugar by a tablespoon or two. For a sweeter glaze, you can increase the powdered sugar.

FAQ: Your Scone Questions Answered

Here are answers to some frequently asked questions about making Almond Flour Lemon Blueberry Scones:

Q1: Can I use frozen blueberries instead of fresh?
A: Yes, you can use frozen blueberries. Do not thaw them before adding them to the dough. Add them directly from frozen. Frozen blueberries may bleed color into the dough, but they will still taste delicious. Tossing frozen blueberries with a tablespoon of almond flour before adding them to the dough can help minimize color bleeding.

Q2: Can I substitute the tapioca starch?
A: Tapioca starch is important for the texture of gluten-free scones, providing binding and lightness. If you must substitute, arrowroot starch or cornstarch could be used as a less ideal alternative. However, tapioca starch is highly recommended for the best texture.

Q3: How do I store leftover scones?
A: Store leftover scones in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. For longer storage, you can freeze baked scones.

Q4: Can I freeze these scones?
A: Yes, these scones freeze well. Allow the baked scones to cool completely. Wrap them individually in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 2-3 months. To thaw, remove from the freezer and let them thaw at room temperature or warm them gently in a low oven (around 300°F or 150°C) for 10-15 minutes until heated through.

Q5: Can I make these scones ahead of time?
A: You can prepare the dough ahead of time and keep it refrigerated, tightly wrapped, for up to 24 hours. When ready to bake, shape the scones and bake as directed. Alternatively, you can bake the scones ahead of time and store them as described above. They are best enjoyed fresh but reheat well.

Enjoy baking and indulging in these delightful Almond Flour Lemon Blueberry Scones! They are a perfect treat for any occasion and are sure to become a new favorite in your kitchen.

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