Description
Indulge in the delightful taste of Almond Flour Lemon Blueberry Scones, a perfect morning treat that balances zesty lemon and juicy blueberries. These gluten-free scones are not only quick to make but also healthy, thanks to the use of almond flour and Greek yogurt. With a touch of sweetness from honey and a glossy lemon glaze, they make an exquisite addition to breakfast or brunch. Enjoy them warm alongside your favorite beverage for an uplifting start to your day!
Ingredients
Scale
- 2 cups almond flour
- 1 1/2 tsp baking powder
- 1 tbsp lemon zest
- 1/2 tsp salt
- 2 tbsp unsalted frozen butter (grated)
- 1/2 cup plain Greek yogurt
- 3 tbsp honey
- 1 large egg (beaten)
- 1 tsp vanilla extract
- 2/3 cup fresh blueberries
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a bowl, combine almond flour, baking powder, lemon zest, and salt.
- Add grated butter and mix until evenly distributed.
- Stir in Greek yogurt, honey, beaten egg, and vanilla until just combined. Fold in blueberries gently.
- Transfer dough to the baking sheet and shape into a flat disc about 3/4" thick; cut into 8 wedges.
- Bake for 18-20 minutes until golden brown. Cool completely before glazing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 180
- Sugar: 5g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 20mg