Ingredients
• 2 cups almond flour (or oat flour for a leaner option)
• 1/2 cup Greek yogurt (plain and unsweetened)
• 1 large egg
• 1/4 cup erythritol or stevia (natural sugar-free sweetener)
• 1 tablespoon baking powder
• 1 tablespoon lemon zest
• 1/2 cup fresh or frozen blueberries
• 1 teaspoon vanilla extract
• A pinch of salt
Preparation
1. Preheat & Prep: Preheat your oven to 180°C. Line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sweetener, baking powder, lemon zest, and a pinch of salt.
3. Mix Wet Ingredients: In a smaller bowl, beat the egg with the Greek yogurt and vanilla extract until smooth.
4. Combine: Pour the wet ingredients into the dry ingredients. Mix gently until a soft dough forms.
5. Fold in Berries: Carefully fold in the blueberries, being careful not to crush them so the dough doesn’t turn purple.
6. Shape: Transfer the dough to the baking sheet. Shape it into a circle about 2 cm thick. Use a knife to cut the circle into 6 or 8 equal triangles (wedges), but keep them slightly separated.
7. Bake: Bake for 20–25 minutes or until the edges are golden brown and the scones are firm to the touch.
8. Cool: Let them cool on the tray for at least 10 minutes. This helps the sugar-free dough set properly.