These almond flour scones are tender in the middle, lightly crisp around the edges, and packed with juicy blueberries and fresh lemon flavor. They are made without regular wheat flour, so they are naturally gluten-free when all of your ingredients are certified gluten-free. Almond flour gives the scones a soft, slightly nutty crumb, while Greek yogurt and melted butter keep them from turning dry. The dough comes together quickly, making these a good choice for a relaxed weekend breakfast, afternoon tea, or an easy homemade snack.
Unlike traditional scone dough, there is no need to work cold cubes of butter into the flour. Almond flour already contains natural fat, so melted butter works particularly well here. The finished dough is soft and delicate, but once shaped and baked, it becomes surprisingly sturdy with golden edges and a tender center.
What You Need to Know About Almond Flour Scones
The key to good almond flour scones is choosing finely ground almond flour and handling the dough gently. Almond flour does not behave like wheat flour because it contains no gluten to give the dough its usual elasticity. An egg helps hold the scones together, while Greek yogurt adds moisture without making the mixture overly wet. Fresh blueberries and lemon zest bring enough brightness to balance the richness of the almond flour and butter.
Ingredients
| Ingredient | Amount |
|---|---|
| Blanched almond flour | 2 1/2 cups |
| Baking powder | 1 tablespoon |
| Fine salt | 1/4 teaspoon |
| Granulated sugar | 3 tablespoons |
| Fresh lemon zest | From 1 large lemon |
| Unsalted butter, melted | 5 tablespoons |
| Plain Greek yogurt | 2 tablespoons |
| Large egg | 1 |
| Fresh blueberries | 1 cup |
| Coarse or raw sugar | 1 teaspoon, optional |
Also Read: Almond Flour Greek Yogurt Cake
How to Make Almond Flour Scones
1. Prepare the Oven and Baking Sheet
Heat your oven to 375°F (190°C). Line a large baking sheet with parchment paper. Giving the oven enough time to fully preheat is important because the scones need a good burst of heat to rise and develop lightly golden edges.
2. Mix the Dry Ingredients
Add the almond flour, baking powder, and salt to a large mixing bowl. Whisk them together until the baking powder is evenly distributed. This helps the scones rise more consistently during baking.
3. Add the Lemon Sugar
Place the sugar and lemon zest in a small bowl. Rub them together gently with your fingertips for a few seconds. This releases the fragrant oils from the lemon zest and gives the sugar a stronger citrus aroma. Add the lemon sugar to the almond flour mixture and stir well.
4. Mix the Wet Ingredients
In another bowl, whisk together the melted butter, Greek yogurt, and egg until the mixture looks smooth and evenly combined. Make sure the butter is warm rather than piping hot before adding the egg.
5. Make the Dough
Pour the wet mixture into the bowl with the dry ingredients. Stir gently until a soft dough forms. Avoid overmixing. Fold in the blueberries carefully so they remain mostly intact. If a few berries break, that is perfectly fine; their juice will add little pockets of flavor to the baked scones.
6. Shape and Cut the Scones
Transfer the dough to a clean work surface. Gently bring it together and shape it into a round about 1 inch thick. Do not knead it like bread dough. Sprinkle the top with coarse sugar if you want a slightly crisp, sparkly finish.
Using a sharp knife, cut the round into 8 wedges. Carefully separate the wedges and place them on the prepared baking sheet, leaving some room between each piece. Almond flour dough can be delicate at this stage, so use a spatula if needed. If a wedge cracks, simply press it back together with your fingers.
7. Bake
Bake for about 15 to 18 minutes, or until the tops are lightly golden and the edges look set. Let the scones cool for several minutes before serving. They become easier to handle as they cool and have a more settled texture after resting.
Also Read: Easy Lemon Coconut Almond Cake
What You Can Do Better
- Use finely ground almond flour: A fine texture gives the scones a more delicate crumb. Coarser almond meal can make them heavier and more rustic.
- Measure the almond flour carefully: Spoon it into your measuring cup and level the top instead of packing it down.
- Keep the blueberries cold: Chilled berries are easier to fold into the soft dough without crushing them.
- Do not overwork the dough: The mixture only needs to come together. Excessive mixing can make shaping more difficult.
- Leave space between the wedges: The scones need room around them as they bake and spread slightly.
- Let them cool briefly: Freshly baked almond flour scones are fragile. A short cooling period helps them firm up without losing their soft center.
Easy Variations
Raspberry Almond Flour Scones
Replace the blueberries with fresh raspberries. Use them gently because raspberries break more easily than blueberries. Lemon zest still works beautifully with the berries.
Strawberry Scones
Use finely chopped fresh strawberries instead of blueberries. Pat them dry first so they do not add too much moisture to the dough.
Chocolate Chip Scones
Leave out the blueberries and lemon zest, then fold in your favorite chocolate chips. A small handful of chopped toasted pecans also works well with the almond flour base.
Cherry Scones
Use chopped, pitted cherries and replace the lemon zest with a small amount of almond extract. The combination brings out the natural almond flavor of the flour.
Savory Cheddar Scones
For a savory version, reduce the sugar to about 1 teaspoon, leave out the fruit and lemon zest, and add shredded sharp cheddar with finely chopped green onion.
Also Read: Greek Almond Cookies
How to Store Almond Flour Scones
Keep completely cooled scones in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer-safe container or bag. Thaw at room temperature and warm briefly in the oven or microwave before serving.
What to Serve With Almond Flour Scones
These scones are especially good with coffee, black tea, or a cup of hot chai. Serve them plain, or add a little butter, Greek yogurt, fruit preserves, or honey. The blueberry and lemon combination is already flavorful, so you do not need a heavy topping.
Almond Flour Scones Nutrition
The following values are approximate and will vary depending on the specific almond flour, butter, yogurt, sugar, and blueberries used. The estimate is based on 8 scones.
| Nutrient | Approx. per scone |
|---|---|
| Calories | Approximately 290 |
| Protein | Approximately 8 g |
| Carbohydrates | Approximately 16 g |
| Fat | Approximately 23 g |
| Fiber | Approximately 4 g |
| Sugar | Approximately 6 g |
Also Read: Almond Lace Tuiles
Frequently Asked Questions
Can I make these almond flour scones ahead of time?
Yes. You can bake them ahead and store them in an airtight container for a few days. They can also be frozen for longer storage and warmed before serving.
Can I use almond meal instead of almond flour?
You can, but the texture will be different. Finely ground blanched almond flour produces a lighter and more delicate scone, while almond meal usually gives a coarser texture.
Why are my almond flour scones falling apart?
Almond flour dough is naturally more fragile than wheat-based dough. Make sure you use the egg and measure the ingredients accurately, and handle the dough gently while shaping and transferring the wedges.
Can I use frozen blueberries?
Yes. Frozen blueberries can work, although they may release more color and moisture into the dough. Add them while still frozen and fold them in gently.
Are almond flour scones gluten-free?
Almond flour itself is gluten-free, but check the labels of baking powder and other packaged ingredients if you need the finished recipe to be strictly gluten-free.
