Description
Indulge in these delightful Almond Flour Lemon Blueberry Scones, a healthy twist on a classic breakfast favorite. Bursting with zesty lemon flavor and juicy blueberries, these scones are perfect for brunch, afternoon tea, or as a wholesome snack any time of day. Crafted entirely from almond flour, they are gluten-free and feature a unique nutty taste. Naturally sweetened with honey and topped with a simple lemon glaze, these scones offer a deliciously guilt-free treat that everyone can enjoy.
Ingredients
Scale
- 2 cups almond flour
- 1½ teaspoons baking powder
- 1 tablespoon lemon zest
- ½ teaspoon salt
- 2 tablespoons unsalted frozen butter (grated)
- ½ cup plain Greek yogurt
- 3 tablespoons honey
- 1 large egg (beaten)
- 1 teaspoon vanilla extract
- ⅔ cup fresh blueberries
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine almond flour, baking powder, lemon zest, and salt.
- Add the grated butter and mix until crumbly.
- Stir in Greek yogurt, honey, beaten egg, and vanilla until just combined.
- Gently fold in blueberries and shape the dough into an approximately ¾-inch thick disc; cut into wedges.
- Bake for 18–20 minutes until golden brown; cool before glazing.
Nutrition
- Serving Size: 1 scone (approx. 70g)
- Calories: 180
- Sugar: 7g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 25mg