"I have created a more healthy scone that tastes amazing even without the butter! These Blueberry Lemon Almond Scones (Healthy-ish) 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."
Lemon Blueberry Almond Scones
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- Recipe Card
Prep time 10mins
Cook time 20mins
Serves or Makes: 8
Recipe Card
ingredients
- 1 cup all purpose flour
- 1/2 cup almond flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 3 tablespoons honey
- 1/4 cup Greek yogurt
- 3 tablespoons coconut oil
- 1 egg, half for the dough and half for brushing the top
- 1 lemon, zested
- 1/2 cup blueberries, mixed with 1 tablespoon flour
- 1 tablespoon turbinado sugar
- 2 tablespoons sliced almonds
Method
Step 1
Preheat the oven to 400ºF. Whisk together the flours, baking powder and baking soda in a mixing bowl. In a separate mixing bowl, combine all the wet ingredients and lemon zest. Whisk well to combine. Fold dry ingredients into wet, then fold in the blueberries.
Step 2
Flour your hands and place the dough on parchment paper. Shape into a 6-8 inch circle, adding more flour to the top as needed. Cut into 8 wedges and slightly separate. Brush with the reserved egg and sprinkle with turbinado sugar and almonds. Bake for 15-20 minutes.