Almond Flour Lemon Blueberry Scones
Almond flour provides a rich, tender crumb that pairs naturally with the bright tang of lemon and juicy pockets of fresh fruit. These scones come together quickly in one bowl, mixing maple syrup directly into the dough for gentle sweetness without needing a heavy glaze. Because almond flour creates a naturally delicate structure, shaping the dough directly on a lined baking sheet keeps handling to a minimum while ensuring each wedge bakes to an even golden brown.
Why this one works
- Nutty almond flour creates a soft, tender interior crumb.
- Fresh blueberries burst gently during baking without overwhelming the dough.
- Citrus zest and juice balance the gentle sweetness of pure maple syrup.
- Shapes easily on the baking sheet into neat, sliceable wedges.
What you’ll need
- 2 cups (200g) almond flour Gives the scones their signature tender crumb and rich texture; whisk thoroughly to break up any clumps before mixing.
- 1/3 cup (80ml) maple syrup Provides liquid sweetness that binds the dough together alongside the citrus and melted oil.
- 1/2 cup (75g) fresh blueberries Use dry, firm berries and fold them in gently at the end so they stay whole.
- 1 tablespoon (12g) baking powder
- 1/2 teaspoon (3g) fine salt
- 2 tablespoons (30ml) melted coconut oil
- 2 tablespoons (30ml) fresh lemon juice
- 1 teaspoon (2g) lemon zest
TRY THIS NEXT: If these flavors sound good to you, Gluten-Free Almond Flour Scones is a natural one to save for next time.
What to have nearby
- Baking sheet
- Parchment paper
- Large mixing bowl
- Whisk
Step-by-step instructions
Bringing this dough together is simple and requires only a gentle hand. Once the wet ingredients are combined with the almond flour base, fold the fruit carefully to keep the berries intact before portioning.
- 1Step 1
Preheat oven to 350F (175C) and line a baking sheet with parchment paper.
- 2Step 2
In a large bowl, whisk together almond flour, baking powder, and a pinch of salt.
- 3Step 3
Add melted coconut oil, maple syrup, lemon zest, and lemon juice. Mix until a dough forms.
- 4Step 4
Gently fold in the fresh blueberries.
- 5Step 5
Shape the dough into a disk on the baking sheet and cut into 8 triangles.
- 6Step 6
Bake for 20 minutes until golden brown.
- 7Step 7
Cool completely before serving.
ALSO GOOD: If these flavors sound good to you, Lemon Blueberry Scones is a natural one to save for next time.
A few things worth knowing
- Pat the dough disk out evenly on parchment paper before slicing to ensure uniform baking.
- Fold the berries in with a light touch to avoid crushing them into the dough.
- Allow the baked scones to cool completely on the pan so the delicate almond crumb sets firmly.
Ways to make it your own
- Garnish with extra finely grated lemon zest just after baking for added citrus aroma.
- Serve alongside a light spread of unsalted butter or fruit preserves.
Serving suggestions
These scones are wonderful served at room temperature alongside a freshly poured cup of black tea, herbal infusion, or espresso. Their delicate texture makes them a lovely addition to a breakfast tray or afternoon snack.
Storage & reheating
Keep leftover scones in an airtight container at room temperature or chilled to protect their delicate crumb. Because almond flour bakes are naturally tender, handle stored scones gently.
Nutrition notes
Nutrition is provided as a general estimate for the listed recipe. Brands, exact portions, and ingredient swaps can change the numbers.
Quick recipe answers
Why do the scones need to cool completely before serving?+
Almond flour baked goods are fragile when warm from the oven. Cooling gives the crumb time to firm up so the wedges hold their shape when handled.
Can I cut the dough into different shapes?+
The recipe specifies cutting the shaped disk into eight triangle wedges, which helps them bake evenly without spreading too thin.
With their golden edges and bright berry pockets, these almond flour scones offer a comforting, citrusy bake that comes together in very little time.
Almond Flour Lemon Blueberry Scones
Bake golden almond flour scones bursting with fresh blueberries, bright lemon juice, and maple sweetness. A simple treat baked in twenty minutes.
Ingredients
- 2 cups (200g) almond flour
- 1/3 cup (80ml) maple syrup
- 1/2 cup (75g) fresh blueberries
- 1 tablespoon (12g) baking powder
- 1/2 teaspoon (3g) fine salt
- 2 tablespoons (30ml) melted coconut oil
- 2 tablespoons (30ml) fresh lemon juice
- 1 teaspoon (2g) lemon zest
Instructions
- Preheat oven to 350F (175C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together almond flour, baking powder, and a pinch of salt.
- Add melted coconut oil, maple syrup, lemon zest, and lemon juice. Mix until a dough forms.
- Gently fold in the fresh blueberries.
- Shape the dough into a disk on the baking sheet and cut into 8 triangles.
- Bake for 20 minutes until golden brown.
- Cool completely before serving.
Nutrition
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