Blueberry Lemon Almond Flour Scones

• BA2 1/2 cup blanched almond flour
• BP1 tbsp baking powder
• FS1/4 tsp fine salt
• GS3 tbsp granulated sugar
• ZF1 zest from large lemon
• UB5 tbsp unsalted butter · just melted
• PW2 tbsp plain whole-milk Greek yogurt
• LE1 large egg
• FB1 cup fresh blueberries
• TS1 tsp turbinado sugar · for topping

Préparation

1. 1

   Preheat the oven to 190°C and line a large, rimmed baking sheet with parchment paper.

2. 2

   Combine the almond flour, baking powder, and salt in a mixing bowl and whisk until well blended.

3. 3

   In a separate bowl, rub the lemon zest into the sugar using your fingers to release the oils. Add this to the dry ingredients and whisk to combine.

4. 4

   Whisk the melted butter, yogurt, and egg in a small bowl until uniform. Incorporate this wet mixture into the dry ingredients, then gently fold in the blueberries.

5. 5

   Turn the dough onto a work surface, fold it over itself a few times, and shape into a one-inch thick circle. Sprinkle with turbinado sugar if using.

6. 6

   Slice the round into 8 wedges with a sharp knife. Transfer them to the prepared baking sheet, spacing them several inches apart.

7. 7

   Bake for 15 to 18 minutes until the tops are golden brown. Let the scones rest before serving.