There’s something magical about the combination of lemon and blueberries, isn’t there? The bright, zesty flavor of lemon dances harmoniously with the sweet burst of juicy blueberries, creating a symphony of summer flavors that can awaken your senses any time of year. I remember the first time I tasted a blueberry scone infused with lemon zest; it was at a charming little café during a sunny weekend getaway. Each bite was like a gentle hug from nature, warm and invigorating. It instantly inspired me to recreate that delightful flavor fusion at home.
Today, as I whisk together the ingredients for these Almond Flour Lemon Blueberry Scones, I can almost hear the soft chatter of friends gathered around the table, eagerly awaiting the first warm, flaky scone. Perfect for breakfast, brunch, or even a sweet afternoon snack, these delightful treats are not only delicious but also gluten-free and made with wholesome ingredients. So, roll up your sleeves and let’s embark on this culinary adventure together!
Recipe Timing
- Prep Duration: 15 minutes
- Active Cooking: 20 minutes
- Total Duration: 35 minutes
- Portion Size: Serves 8 scones
- Complexity: Simple
Nutritional Recipe
- Calories per portion: Approx. 180 calories
- Protein: 5 grams
- Carbs: 14 grams
- Fats: 12 grams
- Fiber: 3 grams
- Sugars: 4 grams
- Sodium: 150 mg
Why You’ll Love This Almond Flour Lemon Blueberry Scones
These scones will quickly become a cherished recipe in your repertoire. Not only are they a canvas for the vibrant flavors of lemon and blueberries, but the almond flour gives them a wonderfully moist and tender crumb. Plus, with the addition of coconut flour, you can enjoy a slightly nutty flavor and a hint of coconut sweetness. Each bite will make you smile, and they’re just so easy to whip up. So why not treat yourself and your loved ones to this delightful experience?
The Complete Cooking Journey
From the satisfying moment of mixing the dry and wet ingredients to the aromatic warmth wafting through your kitchen as they bake, the journey of making these scones is a pleasure in itself. And the best part? You can savor your hard work with a cup of tea or coffee, inviting comfort with every scrumptious bite.
Ingredients:
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup sugar or sweetener of choice
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/4 cup coconut oil or butter, melted
- 2 large eggs
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 cup fresh blueberries
Method:
Step 1: Preheat the Oven
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: Combine the Dry Ingredients
In a large bowl, mix the almond flour, coconut flour, sugar, baking powder, and salt until well combined.
Step 3: Whisk the Wet Ingredients
In another bowl, whisk together the melted coconut oil, eggs, lemon juice, and lemon zest until fully blended.
Step 4: Mix It All Together
Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the blueberries, being careful not to crush them.
Step 5: Form the Scone Shapes
Scoop the dough onto the prepared baking sheet, forming scone shapes. You can use a spoon for traditional shapes or your hands for a more rustic look.
Step 6: Bake to Perfection
Bake for 15-20 minutes, or until golden brown. Let them cool slightly before serving — the aroma will be irresistible!
Serving Suggestions & Pairings
Serve these scones warm, perhaps with a smear of butter or a dollop of whipped cream. They pair wonderfully with a hot cup of tea, coffee, or even a refreshing glass of lemonade. For a more special touch, consider adding a sprinkle of powdered sugar or a lemon glaze on top.
Storage & Leftovers Guide
If you happen to have leftovers (which is rare!), store them in an airtight container at room temperature for up to 2 days. For longer storage, wrap them tightly and freeze for up to 1 month. To enjoy, simply thaw and reheat in the oven or microwave for a few seconds!
Kitchen Wisdom & Success Tips
- Make sure your blueberries are fresh; if using frozen, gently fold them in without thawing for better texture.
- Be careful not to overmix the dough once the wet and dry ingredients are combined — this ensures light and fluffy scones.
- Consider baking a double batch, as these scones are incredibly popular and disappear quickly!
Flavor Variations & Adaptations
Feel free to experiment! Add chopped nuts for an extra crunch, swap out the blueberries for raspberries or blackberries, or even throw in a pinch of lavender for a unique twist. Adapt the sweetness according to your taste—less sugar if you prefer a more tart scone!
Reader Questions & Solutions
-
Q: Can I use a different type of flour?
A: You can, but the texture will vary. Keep in mind that almond flour and coconut flour have unique properties that contribute to the scone’s texture. -
Q: Are these scones suitable for freezing?
A: Absolutely! They freeze beautifully. Just wrap them well and follow the thawing instructions above. -
Q: Can I make these scones vegan?
A: Yes! Substitute the eggs with a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water) and use a plant-based oil. -
Q: How can I make these scones sweeter?
A: You can increase the sweetener or add in some vanilla extract for a deliciously aromatic touch. -
Q: What if I don’t have coconut flour?
A: You can substitute with more almond flour, but this may change the texture. It’s best to keep some coconut flour on hand as it adds to the overall flavor.
Wrapping Up
Whether you’re enjoying these Almond Flour Lemon Blueberry Scones at breakfast or sharing them with friends over tea, they are bound to bring a little bit of sunshine into your day. I hope you find joy in making and sharing this recipe as much as I do. So grab your ingredients, turn on your favorite music, and let’s get baking. You’re going to love every bite!
Print
Almond Flour Lemon Blueberry Scones
- Total Time: 35 minutes
- Yield: 8 scones 1x
- Diet: Gluten-Free
Description
Delightful and gluten-free scones infused with zesty lemon and sweet blueberries, perfect for breakfast, brunch, or an afternoon snack.
Ingredients
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup sugar or sweetener of choice
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/4 cup coconut oil or butter, melted
- 2 large eggs
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix the almond flour, coconut flour, sugar, baking powder, and salt until well combined.
- In another bowl, whisk together the melted coconut oil, eggs, lemon juice, and lemon zest until fully blended.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the blueberries.
- Scoop the dough onto the prepared baking sheet, forming scone shapes.
- Bake for 15-20 minutes, or until golden brown. Let them cool slightly before serving.
Notes
Serve warm with butter or whipped cream. Store leftovers in an airtight container for up to 2 days or freeze for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 180
- Sugar: 4g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg
