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Almond Flour Lemon Blueberry Scones

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4.7 from 15 reviews

  • Author: Erin Browne
  • Total Time: 25 mins
  • Yield: 8 scones 1x


Almond flour scones with fresh lemon and blueberry, drizzled with a lemony glaze, offer a gluten free alternative to this wonderful breakfast pastry.


  • 2 cups finely-ground almond flour, spooned and leveled + more as needed.
  • 1 1/2 tsp baking powder
  • 1 TBS lemon zest
  • 1/2 tsp salt
  • 2 TBS unsalted frozen butter, grated
  • 1/2 cup plain Greek yogurt
  • 3 TBS honey
  • 1 large egg, beaten
  • 1 tsp vanilla extract
  • 2/3 cup fresh blueberries

Lemon Glaze:

  • 1/4 cup powdered sugar or Swerve confectioner (for sugar free)
  • 1 TBS fresh lemon juice
  • 1-2 TBS milk or heavy cream (or as needed for desired consistency)


  1. Preheat oven to 350F with the rack in the center position.  Prepare a baking sheet by lining it with parchment paper and set aside.
  2. In a bowl, stir together the almond flour, baking powder, lemon zest, and salt.
  3. Add the grated frozen butter to the bowl and stir it around until the pieces of butter separate and are evenly dispersed into the dry ingredients.
  4. Add the Greek yogurt, honey, beaten egg, and vanilla extract.  Stir until just incorporated.  If the dough seems loose (won't hold its shape), add in more almond flour 2 tablespoons at a time until it holds its shape when you push it around with a spoon. The dough should not be wet and should also not be too stiff. Gently fold in the blueberries.
  5. Scrape the dough out onto the prepared baking sheet and press into a flat disc shape about 3/4" tall.  Use a knife or bench scraper to cut into 8 equal wedges.
  6. Bake for 18-20 minutes or until golden brown. If edges start to brown too much before the center is done, tent the outside edges with foil to prevent them from burning.
  7. Almond flour baked goods are extremely fragile when warm, so allow the scones to cool completely before trying to move them.
  8. While the scones are cooling, make the glaze by whisking together all 3 ingredients.  If you want a thinner consistency, add more milk or cream.  If you want it thicker, add more sugar/Swerve.
  9.  Drizzle the glaze onto the scones and serve.  Keep leftovers in the refrigerator.



See post above for freezing instructions.

  • Prep Time: 5 mins
  • Cook Time: 20 mins
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