Ingredients
Scale
- 2 12 cups almond flour, spooned and leveled
- 1 tgs baking powder
- 1/4 tsp salt
- 3 Tbs granulated sugar
- zest--1 large lemon
- 5 tbs unsalted butter, just melted
- 2 tbs plain whole-milk Greek yogurt
- 1 large egg, room temp
- 1 cup (4 1/2 ounces) fresh blueberries, strawberries or cranberries
- 1 tsp crystal sugar (OPTIONAL) (GARNISH)
- 2 Tbs Sliced almonds (OPTIONAL) (GARNISH)
Instructions
- Preheat the over to 375ºF (360)F convection)
- Line a large, rimmed baking sheet with parchment paper
- In a medium mixing bowl, combine the almond flour, baking powder, and salt.
- Whisk gently until combined
- IN a small to medium bowl, combine the sugar and lemon zest.
- Use your fingers to rub the zest into the sugar.
- Add the sugar mixture to the flour mixture and whisk to combine
- In a smaller bowl, combine the butter, yogurt, and egg, and whisk until evenly combines
- Pour the wet mixture into the dry mixture and stir to combine.
- Gently fold in the fruit
- Dump the dough onto a clean work surface and gently fold it over onto itself a couple of time.
- Shape it into a circle about 1 inch deep all around.
- Sprinkle the crystal sugar evenly over the dough, if using.
- Use a sharp chef's knife to slice the round into 8 even wedge.
- Top with sliced almonds (if using)
- Bake for 15 minutes, until the scones are turning golden brown on top
- Enjoy them warm, or let them rest.
- Store leftovers at room temp for 3 days or freeze up to 6 months.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
Nutrition
- Serving Size: 1 scone