Healthy Blueberry Lemon Scones
My first love of scones came from attending tea parties as a kid, however, the only thing I hated about them was how dry and crumbly they were. As I grew older, I forgot how much I loved them. I knew I needed to create a recipe of my own that was far from dry and crumbly. That’s when these Blueberry Lemon Scones came in.
These scones are anything but dry. They are crunchy on the outside, but soft and full of flavor on the inside. I absolutely love the pairing of blueberry and lemon and makes for the most perfect addition to my morning coffee or afternoon cup of tea.
Blueberry Lemon Scones are also on the healthier side as they are made with better-for-you ingredients like almond flour, coconut flour, maple syrup, fresh blueberries and fresh lemon juice with lemon zest.
Ingredients in Blueberry Lemon Scones
Healthy Blueberry Lemon Scones are packed with juicy blueberries and filled with fresh lemon juice and lemon zest. The texture is amazing as it has a crunchy golden brown exterior but soft and moist interior that is jam packed with bursting flavors from both the blueberries and lemon.
- almond flour
- coconut flour
- baking powder
- maple syrup
- fresh blueberries
- lemon juice
- lemon zest
How to make delicious blueberry lemon scones
Making scones is actually really easy! I also have a cranberry orange scone recipe that I recommend you try out during the holiday season, or if you have any leftover frozen cranberries!
To start, preheat the oven to 350F and line a baking sheet with parchment paper or a silicon baking mat.
Then, in a medium mixing bowl combine almond flour, coconut flour, baking powder, salt, and cinnamon. Whisk really well until ingredients are well combined.
In a separate bowl, combine eggs, vanilla extract, maple syrup, lemon juice and lemon zest. Whisk once again until ingredients are well combined.
Pour dry ingredients into wet, and mix with a spatula until a dough starts to form. Fold in fresh blueberries last and mix once more.
Bring dough onto a cutting board and roll into one large ball. Take a knife and cut the scones into four equal parts. Form each separate part into a triangle and place on the baking sheet. Keep a good distance from each triangle so they will cook properly in the oven.
Bake the scones for 25-27 minutes or until the edges are golden brown. Remove from oven and allow to cool completely.
Make icing next by combining powdered sugar, lemon juice, almond milk, lemon zest and vanilla bean. Whisk until a thick icing forms.
Drizzle the icing over the scones and allow to dry or enjoy as is. Store on the counter and enjoy up to 3 days, or store in the fridge and enjoy up to 5 days.