Ingredients:

  • 2 ½ cups (280g) Fine Almond Flour, super-fine
  • ½ cup (100g) Granular Erythritol/Monk Fruit Sweetener Blend
  • 1 Tbsp Baking Powder
  • 1 tsp Xanthan Gum
  • ½ tsp Fine Sea Salt
  • ½ cup + 2 Tbsp (140g) Unsalted Butter, ice-cold and cubed
  • ½ cup (120ml) chilled Heavy Cream (plus 1 Tbsp extra for brushing)
  • 1 Large Egg, cold
  • 1 tsp Vanilla Extract
  • 1 Tbsp Lemon Zest (finely grated)
  • ½ cup (75g) Frozen Blueberries (do not thaw)
  • Optional Glaze: ½ cup Powdered Erythritol/Monk Fruit Sweetener, sifted
  • Optional Glaze: 2–3 Tbsp Heavy Cream or Water

Instructions:

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. In a large bowl, whisk together the almond flour, granular sweetener, baking powder, xanthan gum, and salt until thoroughly combined.
  3. Add the cubed, ice-cold butter to the dry mixture. Use a pastry blender or your fingertips (working quickly) to cut the butter into the flour until the mixture resembles coarse, pea-sized crumbs. Do not overwork.
  4. Stir in the lemon zest.
  5. In a separate small bowl, whisk together the cold heavy cream, egg, and vanilla extract.
  6. Pour the wet ingredients into the dry mixture. Use a wooden spoon or spatula to mix until just combined—the dough will be sticky and shaggy. Do not overmix.
  7. Gently fold in the frozen blueberries, using only 2–3 strokes, to prevent the color from bleeding into the dough.
  8. Turn the dough out onto a lightly floured (almond flour) surface. Pat the dough into a thick, uniform disc, roughly 7–8 inches (18–20 cm) in diameter and about 1 ½ inches (4 cm) thick.
  9. Using a sharp, non-serrated knife or bench scraper, cut the disc into 8 even wedges.
  10. Place the cut wedges onto the prepared baking sheet. Brush the tops lightly with the extra heavy cream. Transfer the sheet to the refrigerator and chill for at least 30 minutes. This is essential for lift.
  11. Place the cold scones in the preheated oven. Bake for 18–20 minutes, or until the tops are golden brown and the edges are set.
  12. Transfer the scones to a wire rack immediately. Allow them to cool for 15 minutes before glazing or serving.
  13. Glaze (Optional): While the scones cool, whisk together the powdered sweetener and 2–3 Tbsp cream/water until smooth. Drizzle over the cooled scones just before serving.