ALMOND FLOUR LEMON BLUEBERRY SCONES
Almond flour lemon blueberry scones are soft and lightly nuttified thanks to the use of almond flour. Fresh blueberries are scattered throughout, and the dough and sweet, lemony glaze both pack a citrus punch. They’re extremely good and I hope you try them; they’re perfect for those on gluten-free diets or for people who just like to eat tasty things, you know.
Almond flour lemon blueberry scones Ingredients
- 2 cups of finely ground almond flour, measured out with a spoon and added as necessary.
- A teaspoon of baking powder
- 1/2 tsp salt and 1 TBS lemon zest
- 2 TBS grated unsalted frozen butter
- a half-cup of plain Greek yogurt
- Honey, 3 TBS
- 1 big, beaten egg
- Vanilla extract, 1 teaspoon
- fresh blueberries, 2/3 cup
Lemon Glaze
- 1/4 cup confectioner’s sugar or Swerve (for sugar free)
- 1 TBS lemon juice, fresh
- 1-2 TBS of heavy cream or milk (or as needed for desired consistency)
Instructions:
- Position the rack in the middle of the oven and heat the oven to 350F. Set aside a baking sheet that has been lined with parchment paper to prepare.
- Almond flour, baking powder, lemon zest, and salt are all combined in a bowl.
- Mix the grated frozen butter into the dry ingredients in the bowl until the pieces separate and are evenly distributed.
- Beat eggs, honey, Greek yogurt, and vanilla extract. Stir just until combined. Add more almond flour 2 tablespoons at a time until the dough holds its shape when you push it around with a spoon if it appears to be loose or won’t hold its shape. The dough should not be excessively stiff or wet.
- Incorporate the blueberries gently.
- Press the dough into a flat disc about 34″ in height on the baking sheet that has been prepared. Divide the mixture into eight equal wedges with a knife or bench scraper.
- Bake until golden brown, about 18 to 20 minutes. To keep the outside edges from burning if they begin to brown too much before the center is done, tent them with foil.
- Because baked goods made with almond flour are extremely delicate when still warm, do not attempt to move the scones until they have completely cooled.
- Make the glaze by whisking together the three ingredients while the scones are cooling. You can thin it out by adding more milk or cream. You can thicken it by adding more sugar or Swerve.
- Serve the scones with the glaze drizzled on top. Refrigerate any remaining food.
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