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These lemon blueberry almond flour scones are tender and punctuated with a fine nuttiness from the use of almond flour. There's a punch of citrus in the dough and in the sweet lemony glaze, and fresh blueberries are speckled throughout. They are really delicious and I hope you give them a try -they're great for those following gluten free diets or for those who just, you know, love to eat tasty things.
What do I need to make gluten free scones?
Let's discuss a few of the important ingredients in this recipe:
- Almond Flour: Finely ground almond flour makes super tasty baked goods for those who need (or want) to avoid gluten or who prefer to use a more complex carbohydrate than traditional white wheat flours offer. Scones made with almond flour have a slightly nutty, robust flavor and a texture that's a bit more tender/fragile than those made with other flours. I have only tested this recipe using finely-ground almond flour, so I'm not sure how using other flours will result.
- Egg: A large beaten egg is an important ingredient in these scones. The egg acts as a binder for the almond flour and will help hold everything together.
- Honey: I used my favorite organic honey to sweeten these scones. You can also use maple syrup or agave syrup. If you would like to use a low carb or totally sugar free sweetener, try using ¼ tsp of pure liquid stevia. If you do this, add 2 TBS of almond milk to the dough to replace the liquid lost.
- Frozen Grated Butter: I use a small amount of butter so the solid fat can do lovely things to both the texture and flavor of the scones. I place ¼ stick (2 TBS) of unsalted butter into the freezer for an hour or so before I begin baking, and then grate it directly into my dry ingredients. Using frozen butter instead of just "fridge cold" gives the butter some extra time before it starts to soften before the scones are baked, which will prevent excessive spreading in the oven. If you frequently make pastries, I recommend keeping a stick of butter in your freezer at all times. That way you can grate what you need, put the rest in the freezer, and replace as needed. You'll love the difference in your pastry recipes!
- Lemon Zest and Juice: One single lemon will be enough zest to add a nice citrus hit to the dough and the glaze.
- Powdered Sugar or Swerve Confectioner's: Powdered sugar is used to add sweetness and structure to the glaze, but those of you watching the sugar are in luck, because Swerve Confectioner's will work perfectly in its place!
- Greek Yogurt: The creaminess of plain Greek yogurt keeps the scones moist and adds even more protein. Between the almond flour, egg, and the yogurt, this is one protein-loaded treat!
A Few Tips For Working With Almond Flour
Almond flour works well in most baking applications, but there are a few things to keep in mind to ensure success:
- It browns quickly. Most almond flour recipes use a lower temperature so that the whole thing bakes through before the top gets too brown. Traditionally, scones are baked in a very hot oven, but this recipe keeps the temp down at 350F.
- Don't pack the flour. This is a good tip for any flour, but is especially important with almond flour. For best results, gently spoon the flour into the measuring cup until it's heaping, and then level it off with a butter knife.
- Liquid may vary. Almond flour absorbs less liquid than regular flour, so recipes need less liquid to get the dough to come together. Even still, since brands of almond flour vary wildly, I've left a note in the recipe about adding extra flour (or liquid) if the dough is too loose or too dense. Like any pastry, it's a "feel thing". You don't want it to be loose and wet, but you also don't want it to be chalky and dry.
Can I Freeze These Scones?
Yes, these will do well in the freezer! To freeze before baking, follow the recipe to the end of step 5 - aside from preheating the oven - and wrap the disc tightly in plastic wrap. To bake the frozen scones, remove them from the freezer and remove the plastic wrap. Place them on a parchment-lined baking sheet while your oven is pre-heating. Bake as directed, increasing the bake time a bit until the scones are done (just check them frequently)
To freeze after baking, make sure the scones are completely cool before attempting to move them. Wrap each individual wedge in plastic wrap and then place the wedges in a freezer-safe plastic bag.
With either method, I recommend using them within a few months for best flavor.Print
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