Brighten your day with these delightful Almond Flour Lemon Blueberry Scones, a perfect addition to your collection of Healthy Baking Recipes. You’ll love how easy it is to create these tender, flavorful treats that are both satisfying and good for you.
Key Ingredients & Substitutions:
- Almond Flour: Use blanched almond flour for the best texture. You can’t directly substitute with other flours in the same quantity for this recipe.
- Blueberries: Fresh or frozen work well; if frozen, don’t thaw.
- Lemon: Zest and fresh juice are essential for flavor.
- Sweetener: Granulated erythritol or monk fruit blend for a lower-sugar option.
- Butter: Cold, unsalted butter is key. Coconut oil, chilled solid, can be used for a dairy-free alternative.
- Dairy-Free Milk: Unsweetened almond milk or oat milk works great.
Ingredients:
For the Scones:
- 2 cups (224g) blanched almond flour
- 1/4 cup (48g) granulated erythritol or monk fruit blend
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (113g) cold unsalted butter, cubed
- 1 large egg
- 1/4 cup (60ml) unsweetened dairy-free milk
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon zest
- 1/2 cup fresh or frozen blueberries
For the Lemon Glaze (Optional):
- 1/2 cup (60g) powdered erythritol or monk fruit blend
- 1-2 tablespoons fresh lemon juice
How Much Time Will You Need?
- Total Time: 40 minutes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Servings: 8 scones
- Calories per serving: Approximately 280-300 (without glaze)
- Tools Needed: Large mixing bowl, pastry blender or fork, baking sheet, parchment paper, whisk.
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheet
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking. This prepares you for successful healthy baking recipes.
2. Combine Dry Ingredients
In a large mixing bowl, whisk together the almond flour, granulated sweetener, baking powder, and salt. Make sure everything is well combined for even distribution.
3. Cut in the Cold Butter
Add the cold, cubed butter to the dry ingredients. Use a pastry blender, two forks, or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs. This step is crucial for tender scones.
4. Mix Wet Ingredients
In a separate small bowl, whisk the egg, dairy-free milk, vanilla extract, and lemon zest. Ensure these are fully combined before adding to the dry mixture.
5. Form the Dough
Pour the wet ingredients into the dry ingredients. Stir gently with a spoon until just combined and a shaggy dough forms. Be careful not to overmix, which can lead to tough scones.
6. Fold in Blueberries
Gently fold in the blueberries until they are evenly distributed throughout the dough. Handling the dough minimally ensures the blueberries don’t burst too much.
7. Shape and Cut the Scones
Turn the dough out onto your prepared baking sheet. Gently pat it into a round disc, about 7-8 inches in diameter and 1 inch thick. Cut the disc into 8 wedges using a sharp knife or bench scraper.
8. Bake the Scones
Separate the wedges slightly on the baking sheet. Bake for 18-22 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
9. Prepare and Apply Glaze (Optional)
While the scones cool, whisk together the powdered sweetener and lemon juice in a small bowl until smooth. Drizzle the glaze over the cooled scones if desired.
Variation Ideas:
- Orange Cranberry Scones: Substitute lemon zest with orange zest and blueberries with dried cranberries.
- Chocolate Chip Scones: Add sugar-free chocolate chips instead of blueberries.
- Spice Scones: Incorporate 1/2 teaspoon of cinnamon and a pinch of nutmeg into the dry ingredients.
Storage Instructions:
Store leftover Almond Flour Lemon Blueberry Scones in an airtight container at room temperature for up to 2-3 days. For longer storage, freeze them for up to 1 month. Reheat gently in the oven or microwave.
Frequently Asked Questions (FAQ):
Q: Can I use regular all-purpose flour instead of almond flour?
A: No, this recipe is specifically formulated for almond flour and cannot be substituted cup-for-cup with all-purpose flour.
Q: Can I make these scones ahead of time?
A: You can prepare the dough, cut the scones, and freeze them unbaked. Bake directly from frozen, adding a few extra minutes to the baking time.
Q: My scones didn’t rise much, what happened?
A: Ensure your baking powder is fresh and that you did not overmix the dough, which can inhibit rising.
Q: How do I get a light and flaky scone texture?
A: The key is using very cold butter and handling the dough as little as possible.
Q: Are these scones suitable for a low-carb diet?
A: Yes, using almond flour and sugar-free sweeteners makes these a great option for low-carb and Healthy Baking Recipes.
Q: Can I skip the lemon zest?
A: You can, but the lemon zest provides a significant boost of flavor that truly makes these scones special.
