Have you ever had scones with almond flour? I have created a healthier scone that tastes amazing even without the butter! These Blueberry Lemon Almond Scones are made with coconut oil and greek yoghurt. Sweetened with a little honey and packed with bursting blueberries and a hint of lemon and almond.
Makes a great breakfast or afternoon snack with a cup of tea. Eat them as they are or topped with a little chia jam
Ingredients you will need to make these Scones with almond flour, blueberries and lemon:
- All purpose flour or gluten free flour
- Almond flour
- Baking powder
- Baking soda
- Honey
- Greek yoghurt
- Coconut oil
- 1 egg, half for the dough and half for brushing the top
- Zest of a lemon, I prefer to use organic
- Fresh blueberries
Instructions:
- Preheat the oven and line a baking sheet with parchment paper.
- In a mixing bowl, combine all the wet ingredients and the zest of one lemon. Whisk to well combined.
- Mix the dry ingredients in a separate bowl and then fold in to the wet ingredients. Gently fold in the blueberries.
- The dough will be sticky. Flour your hands and place the dough on a parchment paper and shape to a 6-8 inch circle, adding more flour as needed. Cut into 8 wedges and separate them a little.
- Brush with the reserved egg and sprinkle with sugar and almond flakes.
- Serve with a little butter or chia jam
I thought about glazing them, but decided they’re perfect just the way they are. They are not too sweet and have a lovely crunchy crust from the sprinkle of sugar and almonds.
I hope you give this recipe a try and enjoy it as much as I do!
You might also like these recipes:
Healthy Strawberry crumble bars (Vegan and Gluten free)
Healthy Chocolate Banana Muffins
Healthy Vegan Carrot Banana Bread
I would love to hear from you! Let me know what you think by leaving a comment, rating, and tagging me at @thedeliciousplate in your picture on Instagram.
Happy baking!
These healthier scones are packed packed with bursting blueberries and a hint of lemon and almond. Made with coconut oil, greek yoghurt and sweetened with a hint of honey.
- 1 Cup all purpose flour or gluten free flour
- ½ Cup almond flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 3 tablespoon honey
- 4 tablespoon greek yoghurt
- 3 tablespoon coconut oil
- 1 egg, half for the dough and half for brushing the top
- 1 lemon, zest
- ½ Cup blueberries mixed with 1 tablespoon flour
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Preheat the oven to 200C (400F)
In a mixing bowl, combine all the wet ingredients and the zest of one lemon. Whisk to well combined.
-
Mix the dry ingredients in a separate bowl and then fold in to the wet ingredients. Gently fold in the blueberries mixed with 1 tablespoon flour.
-
The dough will be sticky. Flour your hands and place the dough on a parchment paper and shape to a 6-8 inch circle, adding more flour as needed. Cut into 8 wedges and separate them a little.
-
Brush with the reserved egg and sprinkle with 1 tablespoon sugar and 2 tablespoon almond flakes.
Bake for 15-20 minutes.
Enjoy!
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