You’re about to discover an absolute gem with this Almond Flour Blueberry Scones with Lemon Glaze Recipe—a delightful twist on the classic scone that is naturally gluten-free, lightly sweetened with maple syrup, and bursting with juicy blueberries. These scones boast a tender, crumbly texture from almond flour, perfectly complimented by a zingy lemon glaze that adds just the right amount of brightness. Whether you’re looking for a wholesome breakfast treat or an elegant afternoon snack, this recipe brings warmth and happiness to your table in no time.
Ingredients You'll Need
Simple but carefully chosen ingredients make all the difference in this recipe. Each one plays an essential role—from the almond flour providing a rich, nutty base and moist texture to the fresh blueberries adding bursts of natural sweetness and color. The lemon glaze ties everything together with a fresh zing that makes these scones utterly irresistible.
- 1 tablespoon coconut oil, melted: Adds moisture and subtle richness while keeping the scones dairy-free.
- 2 tablespoon maple syrup: Provides natural sweetness and a depth of flavor unlike refined sugar.
- 1 egg, room temperature: Acts as a binder, giving the scones structure and fluffiness.
- 1 teaspoon vanilla extract: Infuses the dough with a warm, comforting aroma.
- 2 ½ cups almond flour, packed: The gluten-free base that delivers a tender texture and nutty taste.
- 1 tablespoon baking powder: Helps the scones rise and become delightfully fluffy.
- ¼ teaspoon salt: Balances sweetness and enhances all the flavors.
- ½ cup fresh blueberries: Bursts of juicy freshness; fresh is best for perfect texture.
- For the glaze (optional): Combines 2 teaspoon lemon juice, 1 tablespoon almond milk, and ¾ cup powdered sugar for a bright, sweet finish.
How to Make Almond Flour Blueberry Scones with Lemon Glaze Recipe
Step 1: Prepare Your Wet Ingredients
Start by preheating your oven to 350°F. In a large mixing bowl, whisk together the melted coconut oil (make sure it’s cooled so it doesn’t cook the egg), the maple syrup, the egg, and the vanilla extract until silky smooth. This combination is the wet base that balances moisture and sweetness perfectly.
Step 2: Combine the Dry Ingredients
Next, add the almond flour, baking powder, and salt to the wet mixture. Gently fold everything together with a spatula. The dough will look crumbly at first—don’t worry, that’s normal. Use your hands to press the mixture together firmly; this helps create that lovely scone texture you want.
Step 3: Fold in the Blueberries
Carefully fold in the fresh blueberries, making sure not to crush them. These pops of juicy fruit give each bite a delightful surprise of flavor and color, making these scones as pretty as they are tasty.
Step 4: Shape and Slice the Scones
Gather the dough into a ball and place it on parchment paper or a silicone baking mat. Using your hands, flatten it to form a 7-inch disc about ¾ inch thick. With a sharp knife, cut the disc into six wedges, separating them slightly so they bake evenly and get that classic scone shape.
Step 5: Bake Until Golden
Transfer your scones on the parchment to a baking sheet. If you want to add a little extra crunch and shine, brush the tops with melted butter and sprinkle a pinch of cane sugar before baking. Pop them in the oven for 18 to 22 minutes until golden brown and fragrant. When done, let them rest on a cooling rack for about 5 minutes before moving on to the glaze.
Step 6: Add the Lemon Glaze
Once your scones have cooled for at least 30 minutes, whisk together lemon juice, almond milk, and powdered sugar until smooth. Drizzle the glaze over the scones generously—a tangy, sweet finishing touch that takes this Almond Flour Blueberry Scones with Lemon Glaze Recipe from delicious to unforgettable.
How to Serve Almond Flour Blueberry Scones with Lemon Glaze Recipe
Garnishes
When serving your Almond Flour Blueberry Scones with Lemon Glaze Recipe, feel free to garnish with a sprinkle of fresh lemon zest or a few whole blueberries on top of the glaze. This adds a pop of color and a hint of fresh flavor that enhances the scones’ natural brightness.
Side Dishes
These scones are perfect on their own with a cup of tea or coffee, but if you want to create a more elaborate spread, serve alongside fresh fruit salad, a dollop of Greek yogurt, or a creamy cheese like mascarpone. These sides complement the scones’ nutty richness and the citrusy glaze wonderfully.
Creative Ways to Present
For a fun brunch display, arrange the scones on a tiered platter, garnished with edible flowers and lemon slices. You could even serve mini scones with individual small jars of lemon curd or whipped honey butter on the side, inviting guests to customize their bites.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Almond Flour Blueberry Scones with Lemon Glaze Recipe at room temperature for up to two days in an airtight container. Keep them away from direct sunlight or heat to prevent drying out.
Freezing
If you want to enjoy these scones later, wrap each one individually in plastic wrap and place them in a freezer-safe bag or container. They’ll keep beautifully frozen for up to two months without losing flavor or texture.
Reheating
To reheat, simply thaw scones overnight at room temperature, then warm them in a 325°F oven for 5 to 8 minutes to restore that fresh-baked texture. You can also microwave briefly for convenience, but baking is best to keep them tender and fluffy.
FAQs
Can I use frozen blueberries instead of fresh?
While you can use frozen blueberries, fresh berries are highly recommended for this Almond Flour Blueberry Scones with Lemon Glaze Recipe. Frozen berries tend to release more moisture and can alter the texture, sometimes making the dough too wet and changing the final crumb.
Is there a dairy-free option for this recipe?
Yes! The recipe already uses coconut oil instead of butter and almond milk in the glaze, making it a great dairy-free option. Just make sure your glaze ingredients are also dairy-free for a truly allergy-friendly treat.
Can I substitute the almond flour with another flour?
Since this recipe relies on almond flour for its unique texture and flavor, substitutions may affect the outcome significantly. However, for gluten-free alternatives, you could experiment with other nut or seed flours but expect a different texture and flavor. Regular wheat flour would not be gluten-free.
Why is the dough crumbly, and is that normal?
The crumbly texture is typical because almond flour behaves differently than wheat flour. Using your hands to press and bring the dough together is key. Don’t be alarmed if it seems dry at first—pressing firmly will help achieve the perfect scone structure.
Can I skip the lemon glaze?
Absolutely! The scones are delicious all on their own thanks to the natural sweetness from maple syrup and blueberries. The lemon glaze is an optional step that adds extra brightness and visual appeal but can be left off if you prefer a less sweet scone.
Final Thoughts
There’s nothing quite like warm, freshly baked Almond Flour Blueberry Scones with Lemon Glaze Recipe to brighten your morning or cozy up your afternoon. This recipe effortlessly combines wholesome ingredients with delightful flavors, making it a personal favorite I can’t wait for you to try. Once you bake these, they’ll quickly become a staple in your recipe arsenal for every season. Happy baking!
Print
Almond Flour Blueberry Scones with Lemon Glaze Recipe
- Total Time: 30 minutes
- Yield: 6 scones
- Diet: Gluten Free
Description
These Almond Flour Blueberry Scones are a delicious gluten-free treat, naturally sweetened with maple syrup and bursting with fresh blueberries. Perfect for a healthy breakfast or snack, they offer a moist, tender crumb and a subtle sweetness enhanced by a optional lemon glaze. Made with simple, nutritious ingredients, these scones are easy to prepare and bake, delivering a delightful balance of flavors and textures.
Ingredients
Main Ingredients
- 1 tbsp coconut oil, melted and cooled to room temperature
- 2 tbsp maple syrup
- 1 egg, room temperature
- 1 tsp vanilla extract
- 2 ½ cups almond flour, packed
- 1 tbsp baking powder
- ¼ tsp salt
- ½ cup fresh blueberries
Glaze (optional)
- 2 tsp lemon juice
- 1 tbsp almond milk, or milk of choice
- ¾ cup powdered sugar, or more
Instructions
- Preheat Oven and Mix Wet Ingredients: Preheat your oven to 350°F (175°C). In a large bowl, whisk together the melted and cooled coconut oil, maple syrup, egg, and vanilla extract until well combined.
- Add Dry Ingredients and Combine: To the same bowl, add the almond flour, baking powder, and salt. Gently fold the mixture with a rubber spatula; the dough will initially appear crumbly. Use your hands to press and bring the dough together, then fold in the fresh blueberries carefully to avoid breaking them.
- Shape the Dough: Use your hands to gather the dough into one large ball. Place it on a Silpat mat or parchment paper. Flatten the dough into a 7-inch disc, about ¾ inch thick, and cut it into 6 equal scones, leaving small spaces between pieces.
- Prepare for Baking: Transfer the mat or parchment paper with scones onto a baking sheet. Optionally, brush the tops with 1 tablespoon melted butter and sprinkle lightly with cane sugar for added sweetness and crunch. This step can be skipped to reduce sugar content.
- Bake: Bake the scones in the preheated oven for 18 to 22 minutes until they are golden and cooked through.
- Cool: Remove scones from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack. Allow them to cool for at least 30 minutes before glazing to prevent the glaze from melting off.
- Prepare and Apply Glaze: In a small bowl, whisk together the lemon juice, almond milk, and powdered sugar until smooth. Drizzle the glaze over the cooled scones just before serving.
Notes
- Calories are an estimate per scone.
- Use fresh blueberries instead of frozen for the best texture and flavor.
- Store scones at room temperature for up to 2 days, or wrap individually and freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Leave a Reply