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Tender Almond Flour Lemon Blueberry Scones: Easy & Best Recipe

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These tender almond flour lemon blueberry scones are naturally gluten-free and grain-free, with a soft, buttery crumb and bright citrus flavor. Ready in under 30 minutes, they’re perfect for brunch, breakfast, or a healthy treat.

Ingredients

Scale
  • 2 ½ cups (280g) super-fine blanched almond flour
  • ⅓ cup (65g) granulated sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 2 tablespoons lemon zest (from about 2 large lemons)
  • ¼ cup (57g) unsalted butter, melted
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup (150g) fresh or frozen blueberries (do not thaw if frozen)
  • Optional: Turbinado or coarse sugar for sprinkling

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together almond flour, granulated sugar, baking powder, and salt until evenly distributed.
  3. Add lemon zest and rub into the dry mixture with your fingertips to release the oils.
  4. In a small bowl or liquid measuring cup, whisk together melted butter (warm, not hot), egg, and vanilla extract until smooth.
  5. Pour the wet mixture into the dry mixture. Use a rubber spatula to stir until a shaggy dough forms. Fold gently until no dry spots remain.
  6. Gently fold in the blueberries with as few strokes as possible to avoid breaking them.
  7. Turn the dough out onto the parchment-lined baking sheet. With lightly wet hands, pat the dough into a ¾-inch thick round, about 7 to 8 inches in diameter.
  8. Place the baking sheet in the refrigerator for 10 to 15 minutes to chill the dough.
  9. Remove the chilled dough from the fridge. Using a sharp knife or bench scraper, cut the round into 8 equal wedges. Gently separate the wedges, leaving about 1 inch of space between each one on the baking sheet.
  10. If using, sprinkle turbinado or coarse sugar over the tops of the scones.
  11. Bake for 14 to 18 minutes, or until the edges are golden brown and the tops are firm to the touch. Rotate the baking sheet halfway through for even baking.
  12. Let the scones cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, chill the dough before baking to prevent spreading. Use frozen blueberries without thawing to avoid discoloration. Let scones cool completely for optimal texture. Store in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months.

Nutrition

Keywords: almond flour scones, gluten-free scones, lemon blueberry scones, grain-free scones, healthy scones, easy scone recipe

Find it online: https://chloeplate.com/tender-almond-flour-lemon-blueberry-scones-easy-and-best-recipe/