Blueberry Lemon Almond Flour Scones
These tender almond flour scones are packed with fresh blueberries and bright lemon zest for a perfect gluten free treat.
recipesbynani.comThese scones have become a total favorite in my kitchen because they have a lovely golden crust and a soft center. They are naturally gluten free and use simple ingredients that you might already have in your pantry.
I love adding plenty of lemon zest to make the flavors pop. If you have extra blueberries on hand, feel free to add a few more for extra bursts of fruit in every single bite.
🧺 Ingredients
- 2 1/2 cups blanched almond flour
- 1/3 cup arrowroot starch or cornstarch
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup cold butter, cubed
- 1 large egg
- 2 tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1/2 cup fresh blueberries
- 1 tablespoon raw sugar for sprinkling
👩🍳Instructions
- 1
Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
- 2
In a large bowl, whisk together the almond flour, arrowroot starch, baking soda, and salt.
- 3
Add the cold butter cubes and use a pastry cutter or your fingers to work the butter into the flour until the mixture looks like coarse crumbs.
- 4
In a small bowl, whisk the egg, honey, vanilla, and lemon zest together.
- 5
Pour the wet mixture into the dry ingredients and stir until a dough begins to form.
- 6
Gently fold in the fresh blueberries being careful not to crush them.
- 7
Turn the dough out onto the prepared baking sheet and shape it into a circle about one inch thick.
- 8
Use a sharp knife to cut the circle into eight even wedges and pull them slightly apart on the tray.
- 9
Sprinkle the tops with raw sugar and bake for 20 to 25 minutes until they are golden brown.
- 10
Let the scones cool on the baking sheet for at least ten minutes before serving.
💡 Tips
These scones are best served warm with a little butter or clotted cream. You can store any leftovers in an airtight container at room temperature for two days or freeze them for up to one month.
Made this recipe? Let us know how it went.
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