Ingredients

The following ingredients have 8 Servings
  • 2 1/4 cup/ 225g almond flour or ground almonds
  • 1/4 cup / 45g granulated sweetener
  • 1 1/2 tsp baking powder
  • 1/4 cup / 60g butter (melted)
  • Zest of 1 lemon
  • 1 tsp vanilla extract
  • 1 egg (large, room temperature)
  • 1/2 cup blueberries (75g)
  • 1 egg (beaten, for brushing the tops (only used 1/3))
  • 1/4 cup / 40g powdered sweetener (erythritol or allulose)
  • 1 tsp lemon juice

Instruction

  • Preheat the oven to 180 Celsius / 350 Fahrenheit.
  • Combine the dry ingredients - almond flour, erythritol, baking powder - in a bowl.
  • In a separate bowl, mix together the melted butter, lemon zest, vanilla and egg. Stir into the dry ingredients until a dough forms, or use an electric mixer. Fold through the blueberries with a spatula.
  • Form a dough ball and place onto a baking pan lined with parchment paper. Flatten into a disc shape, about 1 inch thick. Cut into wedges. Move them apart a little and brush the tops with beaten egg.
  • Bake for 20 - 22 minutes until golden. Let cool completely in the pan - these scones are fragile when hot but they firm up as they cool down.
  • For the glaze, whisk everything together in a small bowl using a balloon whisk until smooth.
  • Drizzle lemon glaze over cooled scones.