Tender, golden scones bursting with blueberries and lemon—made with almond flour for a gluten-free treat!
2 cups almond flour
¼ cup erythritol or monk fruit sweetener
1 tsp baking powder
¼ tsp salt
1 large egg
¼ cup melted butter or coconut oil
1 tsp vanilla extract
1 tbsp lemon zest
1 tbsp lemon juice
½ cup fresh or frozen blueberries
Optional Glaze:
2 tbsp powdered sweetener + 1 tsp lemon juice
Instructions:
Step 1: Mix the Dough
Preheat oven to 350°F (175°C). Line a baking sheet.
In a bowl, combine almond flour, sweetener, baking powder, salt, and lemon zest.
In another bowl, whisk egg, melted butter, vanilla, and lemon juice.
Stir wet into dry. Fold in blueberries gently.
Step 2: Shape & Bake
Form dough into a 6–7 inch circle. Slice into 6–8 wedges and place on baking sheet.
Bake 18–22 mins, or until golden around the edges. Cool before glazing.
Step 3: Glaze (Optional)
Drizzle glaze over cooled scones for extra zing!
Buttery, crumbly, and bursting with flavor—perfect with coffee or tea!
