Blueberry and Lemon Almond Scones
There are some ingredients that are just meant to be put together. Lemon and blueberries is one of the combinations that is a match made in heaven. Team them both with almonds and you have a trio of delights.
Recipe Tester Feedback: "Yum. A lovely balance of flavours with the lemon and blueberries in this delicious gluten free scone. Hubby loved it. Definitely on my list to make again." - Lesley
No: Gluten / Dairy
Contains: Egg / Nuts
Preparation Time 15 minutes
Cooking Time 30 minutes
Can be frozen
- lemon - 2, zest only
- almonds - 300g, raw, blanched
- tapioca starch - 30g
- bicarb soda - 1 tsp
- salt - pinch
- coconut oil - 1 tbsp
- maple syrup - 80g
- lemon juice - 2 tbsp
- eggs - 2
- blueberries - 100-120g, fresh
- Preheat oven to 160C. Line a cake tin with baking paper.
- Add the lemon zest (from 2 lemons) and almonds (300g) to the bowl. Blitz Speed 8/10 seconds. Scrape down sides.
- Add the tapioca (30g), bicarb soda (1 tsp) and salt (pinch) to the bowl. Mix Speed 4 / 3 seconds.
- Add oil (1 Tbsp), maple syrup (80g), lemon juice (2 Tbsp) and eggs (2) to the bowl. Mix Speed 3 / 5 seconds.
- Add blueberries (100-120g) to the bowl. Mix Reverse+Speed 1 / 5 seconds.
- Check if the mixture is combined. If not, mix for an additional Reverse+Speed 1 / 3-5 seconds. Pour mixture into prepared cake tin.
- Bake for 25-30 minutes until golden brown. Check with a wooden skewer. When it comes out clean the scones are cooked.
- Remove from oven and cool in tin for 10 minutes before removing and cooling completely on a wire cooling rack.
- Serve warm or cold with a cup of your favourite brew.
- Store in an airtight container in fridge for up to a week or wrap and freeze for up to 3 months.
Note: You can use frozen blueberries in this recipe. Thaw them out, let additional juice run off, then weigh to make sure you have the correct amount.