Nutrition balance score
Good
Glycemic Index
26
Low
Glycemic Load
2
Low
Nutrition per serving
Calories196.8 kcal (10%)
Total Fat16.2 g (23%)
Carbs7 g (3%)
Sugars3.7 g (4%)
Protein7.6 g (15%)
Sodium251 mg (13%)
Fiber2.3 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
2 cupsalmond flour
fine, mine is by the brand prozis - 🚨 use the code katie 10 for 10 % off !
1 ½ tspbaking powder
1zest of lemon
½ tspsalt
2 Tbspunsalted butter
cold, grated
½ cupplain nonfat greek yogurt
not packed
1 Tbspsugar free maple syrup
1egg
small, beaten
½ tspvanilla extract
â…” cupfresh blueberries
For the glaze
Instructions
Step 1
1. Preheat oven to 350°F. Prepare a baking sheet with parchment paper. Set aside.
Step 2
2. In a large bowl, stir together the almond flour, baking powder, lemon zest, and salt.
Step 3
3. Add the grated butter to the bowl and mash with a fork or pastry cutter until the pieces of butter separate and are evenly dispersed into the dry ingredients. You should have small crumbles.
Step 4
4. Add in the Greek yogurt, syrup, egg, and vanilla extract. Stir until just incorporated. The dough should be slightly sticky but not too wet. If it seems to wet, add an additional sprinkle of almond flour. Gently fold in the blueberries.
Step 5
5. Scrape the dough out onto the prepared baking sheet and press into a circle about 1/2" tall.
Step 6
6. Bake for 20 minutes or until golden. Almond flour baked goods are VERY fragile when warm, so allow the scones to cool COMPLETELY before trying to move them.
Step 7
7. While the scones are cooling, make the glaze by whisking together all glaze ingredients.
Step 8
8. Slice your scones into 8 even slices (or smaller if you don’t want a super large scone!) Drizzle the glaze onto the scones and enjoy!!
Notes
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