Gluten-Free Lemon Blueberry Scones with Almond Flour
Gluten-Free Lemon Blueberry Scones with Almond Flour are quick to make and bursting with fresh flavors! Perfect for brunch or a snack.
Equipment
- 1 Mixing bowl
- 1 Baking sheet
- 1 Parchment paper
- 1 Whisk
- 1 Pastry cutter
Ingredients
- 2 cups almond flour - finely ground, for best texture
- 1/4 cup coconut flour - for added fiber
- 1/4 cup maple syrup - natural sweetness without gluten
- 1/2 teaspoon baking soda - for lift
- 1/4 teaspoon salt - to enhance flavor
- 1 lemon - zested and juiced for fresh taste
- 1/2 cup blueberries - fresh or frozen
- 1/4 cup almond milk - or any milk of your choice
- 1 egg - to bind the ingredients
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine almond flour, coconut flour, baking soda, and salt.
- Add the lemon zest, lemon juice, maple syrup, almond milk, and egg to the dry ingredients and mix until combined.
- Gently fold in the blueberries.
- Using a pastry cutter or your hands, form the dough into a round shape about 1-inch thick on the prepared baking sheet.
- Cut into 8 wedges and separate slightly on the sheet.
- Bake for 20 minutes, or until golden brown.
- Allow to cool slightly before serving.
Notes
These scones can be stored in an airtight container for up to 3 days. For best results, enjoy them fresh. You can substitute blueberries with raspberries or chopped strawberries for a different flavor.
If you want a touch of sweetness, sprinkle a bit of sugar on top before baking!