Blueberry Lemon Almond Flour Scones
Almond flour provides the foundation for these gluten-free scones. Infused with fresh lemon zest and studded with blueberries, this recipe yields eight tender wedges.
Ingrédients
- 2 1/2 cup blanched almond flour
- 1 tbsp baking powder
- 1/4 tsp fine salt
- 3 tbsp granulated sugar
- 1 zest from large lemon
- 5 tbsp unsalted butter · just melted
- 2 tbsp plain whole-milk Greek yogurt
- 1 large egg
- 1 cup fresh blueberries
- 1 tsp turbinado sugar · for topping
Préparation
- 1
Preheat the oven to 190°C and line a large, rimmed baking sheet with parchment paper.
- 2
Combine the almond flour, baking powder, and salt in a mixing bowl and whisk until well blended.
- 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
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
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
Slice the round into 8 wedges with a sharp knife. Transfer them to the prepared baking sheet, spacing them several inches apart.
- 7
Bake for 15 to 18 minutes until the tops are golden brown. Let the scones rest before serving.