Delightfully Zesty: Lemon Blueberry Scones

By Dr. Cindy Tanzar

If you’re seeking a treat that beautifully marries the flavors of fresh blueberries with the bright, zesty notes of lemon, look no further than these Lemon Blueberry Scones! Not only are they a delicious addition to your breakfast or brunch table, but they’re also low-glycemic and ketogenic-friendly, making them a guilt-free indulgence. Let’s dive into this simple recipe that will leave you and your guests craving more!

Why You’ll Love These Scones

• Fresh, Fruity Flavor: The combination of blueberries and lemon zest provides a refreshing taste that perfectly complements the buttery scone base.
• Low-Glycemic and Keto-Friendly: Using almond flour, coconut flour, and flax meal keeps these scones low in carbohydrates while still delivering on taste and texture.
• Quick and Easy: This recipe comes together in no time, allowing you to whip up a batch for a special occasion or a cozy morning at home.

Recipe Breakdown

Servings: 8

Ingredients:

• Dry Ingredients:
  • 1 cup golden flax meal
  • ¾ cup blanched almond meal/flour
  • ¼ cup coconut flour
  • 1-1/2 tsp aluminum-free baking powder
  • ¼ tsp fine sea salt
  • 2 Tbs xylitol, erythritol, or Swerve
  • Grated peel of one large or two small lemons

• Wet Ingredients:
  • 5 Tbs cold grass-fed butter, cut into small pieces
  • ¼ cup organic heavy cream
  • 2 organic pastured eggs
  • 1 tsp vanilla extract

• Additional:
  • 2/3 cup fresh blueberries

Directions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy clean-up.
2. Mix Dry Ingredients: In a large mixing bowl, combine the golden flax meal, blanched almond flour, coconut flour, baking powder, sea salt, sweetener (xylitol, erythritol, or Swerve), and lemon peel. Mix well to ensure all dry ingredients are evenly distributed.
3. Combine Wet Ingredients: In a separate small bowl, whisk together the heavy cream, eggs, and vanilla extract until well mixed.
4. Cut in the Butter: Add the cold, diced butter into the dry ingredients. Use a pastry cutter or fork to mix until the mixture resembles small peas.
5. Incorporate Wet Ingredients: Pour the wet mixture into the dry ingredients. Gently mix to combine, taking care not to overwork the dough. Once mixed, fold in the fresh blueberries. You might need to let the mixture sit for a couple of minutes to help the cream absorb fully.
6. Shape the Scones: Divide the dough into 8 equal pieces and flatten each piece into a ¾ inch thick disk. Place the disks on the prepared baking sheet.
7. Bake: Place the baking sheet in the preheated oven and bake for 18 minutes or until the scones are lightly golden.
8. Cool and Serve: Once baked, remove from the oven and allow the scones to cool slightly on a wire rack before serving. Enjoy them warm for the best experience!

Final Thoughts

These Lemon Blueberry Scones are a wonderful blend of refreshing flavors and wholesome ingredients. Perfect for breakfast, brunch, or as a tasty snack with afternoon tea, they bridge the gap between indulgence and health. Share them with family and friends and watch them disappear quickly—no one will guess they’re low-glycemic!

Feel free to get creative with this recipe by experimenting with other berries or adding in nuts for extra crunch. Enjoy your delightful baking adventure!