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Blueberry Almond Scones with Lemon Cardamom Glaze (Gluten Free) Recipe Delight

Blueberry Almond Scones with Lemon Cardamom Glaze (Gluten Free)
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Delicious gluten-free scones infused with blueberries, almonds, and a zesty lemon cardamom glaze.

Ingredients

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  • 2 cups almond flour
  • 1/2 cup coconut flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed
  • 1 cup fresh blueberries
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup milk (or dairy-free alternative)
  • 1 tablespoon lemon zest
  • 1/2 teaspoon ground cardamom

Instructions

  1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a large bowl, mix almond flour, coconut flour, sugar, baking powder, and salt.
  3. Add the cold cubed butter and mix until the mixture resembles coarse crumbs.
  4. Gently fold in the blueberries.
  5. In a separate bowl, whisk together the eggs, vanilla extract, milk, lemon zest, and cardamom.
  6. Pour the wet ingredients into the dry ingredients and mix until just combined.
  7. Turn the dough onto a floured surface and shape it into a circle about 1 inch thick.
  8. Cut into wedges and place on the prepared baking sheet.
  9. Bake for 20-25 minutes or until golden brown.
  10. Let cool before drizzling with lemon cardamom glaze.

Notes

  • For a dairy-free version, substitute butter with coconut oil and milk with almond milk.
  • Ensure all ingredients are certified gluten-free.
  • Store leftovers in an airtight container for up to 3 days.

Nutrition

Find it online: https://www.glutenfreez.com/blueberry-almond-scones-lemon-cardamom-glaze-gluten-free/