If you like scones you will love this recipe! Blueberry and lemon scones with light and sweet flavours for the perfect afternoon dessert. These scones will melt in your mouth and go perfect with a cup of tea.
For this recipe you will use a mix of flour blends, almond and a gluten free flour. I used oat flour but you can use your choice of flour. You can also use frozen blueberries if you don't have fresh ones they work as good. My favourite ingredients is the lemon zest because it bring that kick of citrus flavour to make this a perfect dessert for spring.
I topped these scones with a cashew glazing for a low sugar and healthier dessert alternative to regular scones, this glazing pairs up perfectly with the scones as it brings those flavours out to shine!
Blueberry & Lime Scones
Prep Time: 15 min
Cook Time: 25-30 min
1 Cup Almond flour
1 Cup Gluten free flour blend
1 Tbsp Baking powder
1/4 tsp Baking soda
1 Tbsp Ground flaxseeds
1/4 Cup Coconut oil, softened
1/4 tablespoons maple syrup
1/3 cup unsweetened almond milk
1 tsp vanilla extract
Zest & Juice of 1 Large Lemon
1 Cup fresh or frozen blueberries
Pinch of salt
Cashew Glaze (optional)
1/4 cup soaked raw cashews
2 tbsp maple syrup
1 tsp vanilla extract
2 tbsp almond milk
1 Tbsp Lemon Juice
If your are making the Cashew glazing prepare ahead. Add cashews in a bowl with boiling water, set aside and soak until your scones are ready to serve.
Preheat the oven to 400ºF/200ºC and line a large baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, ground flaxseeds, salt and sugar.
Add the cold coconut oil your hands to work the butter into the dry ingredients. It should resemble coarse crumbs.Pour in the milk and vanilla, and stir until just combined. Fold in the blueberries.
On a lightly floured surface, knead the dough a few times until it comes together. Flatten the dough with your hands (lightly flour your hands if sticky). Flatten it into a circle, about 1 inch thick.
Using a pizza cutter or large knife, cut it like you would a pizza, into 8-10 pieces. Place the scones onto the prepared baking sheet and bake for 22-26 minutes, until lightly golden brown on top.
Let the scones cool for at least 15 minutes, then drizzle some of the glaze onto each scone.( They will finish to set in this step) .Drizzle glazing on top when serving.
Make the optional glaze:
Drain cashews and add with the rest of the glazing ingredients to a blender and mix until runny and smooth.