These Blueberry Scones are gluten-free, paleo-friendly and have a bit of lemon added for a perfect summer treat made with wholesome ingredients!
Blueberry Scones
These Blueberry Lemon Scones are not only a quick and easy gluten-free dessert but a fantastic way to use up fresh, local blueberries. They are one of my favorites because not only are they the best treat, but you can also grab one for a quick on the go breakfast, or make them as an addition to your next weekend brunch.
Juicy fresh blueberries, bursting with flavor, mixed with the subtle tart notes of lemon bring these gluten-free scones to a level of recipe perfection.
You won’t want to miss out on this recipe full of wholesome ingredients and flavors everyone will love!
Ingredients For Blueberry Scones
- Blanched almond flour
- Arrowroot flour
- Coconut palm sugar
- Gluten-free baking powder
- Finely ground sea salt
- Egg
- Virgin Coconut oil
- Pure vanilla extract
- Fresh lemon zest
- Fresh blueberries
How To Make Gluten-Free Blueberry Scones
- Preheat oven and line a baking sheet with a Silpat or parchment paper and set aside.
- In the bowl of a food processor, combine almond flour, arrowroot flour, palm sugar, baking powder, and sea salt. Pulse to remove any lumps. (Picture #1)
- Add egg, melted coconut oil, and vanilla extract. Pulse until combined and dough begins to form a ball. (Picture #2)
- Remove dough to a mixing bowl.
- Add lemon zest and fresh blueberries. (Picture #3)
- Use your hands to gently fold blueberries and lemon zest in, taking care not to crush too many of them.
- Form the dough into a ball. Place on a baking sheet and gently press down to flatten. (Picture #4)
- Cut into eight triangles, gently separate and bake until edges are nice and brown but not burnt. (Picture #5)
- Remove from baking sheet and cool completely on a wire cooling rack. Enjoy! (Picture #6)
Can I Use Frozen Blueberries?
Yes, you can, but you have to add a few extra steps if you plan to use frozen blueberries. Keep the berries frozen until the very last minute. I highly recommend tossing the frozen blueberries with 1 to 2 Tablespoons of arrowroot flour. Quickly and gently fold into the batter.
If the berries defrost too much, they will likely burst within the batter and turn these beautiful golden blueberry lemon scones completely blue.
Once you have completed those steps you can continue preparing the recipe as stated in the original directions.
Can I Make These Scones With Other Berries?
Yes of course! While I love these scones made with fresh blueberries, they can definitely be swapped out for another berry.
If you want to try another variation, I highly recommend trying these with raspberries. Since this recipe also includes lemon, the raspberries will complement the lemon perfectly for another great summer breakfast or snack.
Check out the links at the end of this post for other ways I’ve made gluten-free scones!
Tips For Making Lemon Blueberry Scones
- Blanched almond flour is different than almond meal as it is finely ground blanched and skinless almonds. Almond meal has the skins included, which makes it much heavier and not a good “flour” to use for something like this scone.
- These are made with coconut oil but if dairy is OK for you, pastured butter is an excellent substitution and adds a lot of flavor!
- If you want to keep the sugar lower, you can substitute golden monk fruit.
How Long Do Blueberry Scones Keep?
- You will want to store them in an airtight container at room temperature and consume within 2-3 days. Any longer than that and the scones will start to become soggy and/or stale.
- You can also place your leftover scones in a zip-top freezer bag and store them in the freezer for up to 3 months. To thaw just let them sit on the counter until they’ve reached room temperature.
- If you want your leftover scones to have that fresh out of the oven warmth, place in a preheated oven (275F) or toaster oven for just a few minutes!
More Gluten-Free Scone Recipes!
Did you make this recipe? Please give it a star rating below!
These Blueberry Scones are gluten-free, paleo-friendly and have a bit of lemon added for a perfect summer treat made with wholesome ingredients!
- 2 cups blanched almond flour
- 1/3 cup arrowroot flour
- 1/4 cup coconut palm sugar
- 2 teaspoons gluten free baking powder
- 1/2 teaspoon finely ground sea salt
- 1 large egg
- 1/4 cup melted coconut oil
- 1 teaspoon pure vanilla extract
- 1 Tablespoon fresh lemon zest
- 3/4 cup fresh blueberries
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Preheat oven to 350F. Line a baking sheet with a Silpat or parchment paper and set aside.
-
In the bowl of a food processor, combine almond flour, arrowroot flour, palm sugar, baking powder and sea salt. Pulse to remove any lumps.
-
Add egg, melted coconut oil and vanilla extract. Pulse until combined and dough begins to form a ball.
-
Remove dough to a mixing bowl. Add lemon zest and fresh blueberries. Use your hands to gently fold blueberries and lemon zest in, taking care not to crush too many of them.
-
Form the dough into a ball. Place on baking sheet and gently press down to flatten.
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Cut into eight triangles and bake for 22 to 25 minutes or until edges are nice and brown but not burnt (I had to bake for 25 min to get a nice brown color).
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Remove from baking sheet and cool completely on a wire cooling rack (about 20 to 30 minutes). Enjoy!
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Tips For Making Lemon Blueberry Scones
- Blanched almond flour is different than almond meal as it is finely ground blanched and skinless almonds. Almond meal has the skins included, which makes it much heavier and not a good "flour" to use for something like this scone.
- These are made with coconut oil but if dairy is OK for you, pastured butter is an excellent substitution and adds a lot of flavor!
- If you want to keep the sugar lower, you can substitute golden monk fruit.
How Long Do Blueberry Scones Keep?
- You will want to store them in an airtight container at room temperature and consume within 2-3 days. Any longer than that and the scones will start to become soggy and/or stale.
- You can also place your leftover scones in a zip-top freezer bag and store them in the freezer for up to 3 months. To thaw just let them sit on the counter until they've reached room temperature.
- If you want your leftover scones to have that fresh out of the oven warmth, place in a preheated oven (275F) or toaster oven for just a few minutes!
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
UPDATE NOTES: This blueberry scone recipe was originally published in July 2015 but was updated in July 2019 with edited photos, step-by-step recipe instructions and more helpful information.
These are so amazing! Loved the tips on getting these to come out just right!
Yay!! That is the best feedback Suzy 🙂
Scones are one of my favorite breakfast treats and these knocked it out of the park! Easy to make and so delish
So happy to hear it Tanya!!
Love this recipe! Looks so good. But it’s not grain free if it has baking powder, since that contains corn. I’m allergic to corn so I used 1/2 tsp baking soda and 2 tsp lemon juice. Also subbed chia egg for the chicken egg. They’re in the oven right now – fingers crossed!! 😀
Hi Emily, Yes or you can use Cream of Tartar with Baking Soda. Here is a good grain free baking powder. How did they turn out with the chia egg?!
9 lbs of organic blueberries Alyss?! I’m so jealous! I can’t wait to try these, they look amazing!!
There are the most unbelievable farms around here Amy – it’s awesome! Come over and I’ll make some for you 😉
Mario and I want to take you up on that Alyss!!! When does the temp start to drop a little??? And Mario is like us, he loves food!!!
This summer is unusually hot. Summer here is mostly mid 70’s. There is no humidity and the weather right is pretty perfect. It starts to become mid 50’s and grey / rainy in late September / October.
Blanched almond flour is amazing stuff, isn’t it? Mrs KR buys these huge bags of it, and stores it in the freezer (she’s the baker in our family). Anyway, I’ll have to tell her about these scones — what wonderful flavor. Love blueberries and I love lemon. Score!
It really is John – I also store most of mine in the freezer with a small amount in the pantry at room temp ready to be used. 🙂
Can these be made with nut free ingredients? If so what would you suggest? Three of the seven in our family have either tree or peanut allergy!
Hi Erin,
I have never tried them with any other flours so I don’t know. If you can have sunflower seeds, what about grinding some raw sunflower seeds into flour?
Is it possible to use any other substitute to almond flour?
Hi Tes,
Do you mean another nut flour or a nut-free alternative?
I was thinking another type..eg coconut or something gluten free or even a mixture.
Hi Tes,
Coconut flour is not 1:1 interchangeable with nut flours and needs a different ratio of liquids and fat. Sunflower seed flour could work or a GF flour. I haven’t tried it myself though so I can’t say for sure!
I’m in the middle of making this and I just realized that the ingredients say arrowroot but the instructions say tapioca. Knowing what I know about the properties of them, I’m going with tapioca. Can you clarify in case this goes horribly wrong?
Thanks!
Yikes! good catch Bonnie. I apologize for that. I meant arrowroot and just updated the instructions. I think the substitution should be OK but will you please come back and let me know how they turned out? Thanks!!
I’m not sure if they turned out too well, but I forgot to cut them before baking. It had trouble staying together, but it was alright. I may cut back my vanilla as it seemed a bit strong. Also, I don’t have super fine almond flour so it may be better if I grind it myself for next time. The best we have in Canada is Sunblest. I may try again with those modifications and the arrowroot.
Those things will all make a really big difference – especially the weight (and skins) of the almond flour!
The flour I have is blanched, but I get the impression from reviews and experience that it’s not quite as fine as Honeyville. I’ve made my own sunflower flour which worked well in a lighter cake recipe, so if I’m not able to grind the almond flour finer that’s what I’ll try.
I am new to this lifestyle , Don’t really know about where to buy almond flour or , arrowroot flour & coconut palm sugar. but I do have a Silpator. Have been on a low carb diet for 3wks. lost 12lbs. I need more recipes. These scones look amazing……… Thanks Rita Oh ! ps. could you post the carbs?
Hi Rita, Do you live near a Whole Foods Market or other natural food store or food cooperative? If so, you should be able to get all of these ingredients there and even some in the bulk section. If not, I suggest ordering online from Amazon. Hope you love the scones! PS. I don’t post calorie / carb / etc. counts for my recipes but you can easily look it up for free on a site like http://www.myfitnesspal.com.
I don’t live very close to Whole Foods, but, I can travel a little. I need to check that place out anyway because, I have heard good things about it. Can’t wait to make those scones , they look wonderful. Thanks so much for the reply ..Rita
There are retailers on Amazon that sell these products. If you have Amazon Prime, you get free 2-day shipping. Good luck!
I am so so so excited to make this right away! I plan on it this weekend! My grown son is now dairy & gluten free while his family is not. I find it hard to make him something special these days — this is perfect! Thank you so much!
I hope he loves them Mimi!! 🙂
Could you substitute fresh raspberries fo the blue berries?
Absolutely Sharry!
Can’t wait to make these. Do you think it would be best to make these and serve right away or could I make them the evening before?
Hi LeAna,
I have made them in advance and kept them stored on a dish loosely covered with tinfoil. If you wrap them too tightly or put in plastic, they will get soft.