Almond Flour Lemon Blueberry Scones Recipe

I have been experimenting in the kitchen, and my gluten free lemon blueberry scones have become a standout recipe. I combined almond flour, coconut flour, fresh lemon zest, and juicy blueberries to create a unique blend of flavors. The hint of coconut oil and almond milk adds a surprising twist that keeps me intrigued.

I recently came across this Almond Flour Lemon Blueberry Scones recipe and just had to share it with everyone. I started off with 2 cups almond flour and 1/3 cup coconut flour which gives these scones a really nutty and unique flavor.

Adding 1/2 cup granulated sugar, along with 2 large eggs, pretty much sets the base for a crisp treat that’s perfect for those looking for gluten free or even keto options. The zing from the zest of 1 lemon and 2 tablespoons lemon juice makes a clear difference, mixing perfectly with 1/4 cup melted coconut oil, 1/2 cup almond milk, and a splash of vanilla extract.

Throwing in a cup of fresh blueberries and a bit of salt and 1 1/2 teaspoons baking powder is the final touch. I love how this recipe balances tart and sweet in a way that’s both satisfying and refreshing, giving a whole new twist on blueberry scones.

Why I Like this Recipe

I love this recipe because:

1. I really dig how the almond and coconut flours make the scones feel a bit healthier without sacrificing the rich, delicious taste.
2. The burst of lemon zest and juice mixed with fresh blueberries totally makes my taste buds dance.
3. I appreciate how simple it is to put all the ingredients together; even when I mess up a step, the scones still come out pretty darn tasty.
4. Cooking these scones always gives me a warm, cozy feeling; it’s like a little treat that makes my day better.

I first found these Almond Flour Lemon Blueberry Scones on Brownie Bites Blog and was instantly hooked. I mean, I wasn’t expecting much but as soon as i took a bite, i knew this recipe was a keeper. The lemon brings a tang that cuts right through the sweet blueberries and all that almond flavor adds such a rich, nutty depth. Sure, it might take me a few tries to perfect them, but that’s what makes it fun. I love the fact that they’re easy enough to make on a lazy afternoon and always come out a little imperfect but super satisfying every time.

Ingredients

• Almond flour brings healthy protein and low carbs, adding a subtle nutty flavor.
• Coconut flour provides ample fiber, light sweetness and improved texture.
• Lemon zest and juice offer a refreshing tang with a bright citrus note.
• Blueberries lend natural sweetness and antioxidants for a healthful burst.
• Eggs help bind everything together while enriching with quality protein.
• Melted coconut oil infuses moisture and healthy fats, lightening the texture.
• Almond milk adds extra moisture and a mild nuttiness to balance flavors.

Ingredient Quantities

• 2 cups almond flour
• 1/3 cup coconut flour
• 1/2 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• Zest from 1 lemon
• 2 tablespoons lemon juice
• 2 large eggs
• 1/4 cup melted coconut oil
• 1/2 cup almond milk
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries

How to Make this

1. Preheat your oven to 375°F and line a baking tray with parchment paper.

2. In a large bowl, mix the almond flour, coconut flour, sugar, baking powder, and salt along with the lemon zest.

3. In another bowl, whisk together the eggs, lemon juice, melted coconut oil, almond milk and vanilla extract until everything is combined.

4. Slowly add the wet ingredients to the dry ones and stir until just mixed; try not to overmix or the scones might turn out tough.

5. Gently fold in the fresh blueberries making sure they are evenly distributed in the dough.

6. Scoop about a heaping tablespoon of the dough for each scone onto the baking tray, spacing them a little apart so they have room to spread.

7. Use your fingers lightly to shape them into rounds flattening slightly; don’t worry about making them perfect.

8. Put the tray in the oven and bake for about 18-22 minutes, or until the scones are lightly golden on top and a toothpick comes out clean when inserted.

9. Remove the tray from the oven and let the scones cool on a rack for a few minutes before you serve them warm.

10. Enjoy your Almond Flour Lemon Blueberry Scones with a cup of tea or coffee, and remember that practice makes perfect if they dont come out just right the first time.

Equipment Needed

1. Preheated oven (375°F) with a baking tray lined with parchment paper
2. One large mixing bowl for the dry ingredients
3. A second mixing bowl for the wet ingredients
4. A whisk to blend the eggs, lemon juice, melted coconut oil, almond milk and vanilla extract
5. Measuring cups and spoons to ensure correct ingredient amounts
6. A spatula or mixing spoon to combine the dry and wet ingredients
7. A cooling rack to let the scones cool after baking
8. A toothpick to test if the scones are done

FAQ

Almond Flour Lemon Blueberry Scones Recipe Substitutions and Variations

• If you cant find almond flour, you can use hazelnut flour (use a 1:1 ratio) but be careful with nut allergies.
• If you dont have coconut flour, try a gluten free all-purpose flour blend but use only about 1/4 cup instead of 1/3 cup since it isnt as absorbent.
• You can switch granulated sugar with coconut sugar in equal amounts for a different but tasty flavor.
• If almond milk isn’t available, any plant based milk like oat milk or even regular milk works fine using the same measurement.

Pro Tips

1. Make sure your eggs and almond milk are at room temperature; it helps the batter mix more evenly and gives you a better rise.
2. When you fold in the blueberries, be super gentle so they don’t break apart and turn the whole mix blue; it really helps keep the scones looking nice.
3. Don’t be afraid to double-check yer oven temperature with a thermometer if you can – sometimes ovens run a bit high or low and that can affect how golden your scones come out.
4. If you see any scone that’s browning faster than the others, try rearraning the tray halfway through baking; it helps make sure everything cooks evenly.