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You are here: Home / Course / Dessert / Scones / Blueberry Scones

Published July 24, 2019. By Alyssa Brantley 36 Comments

Blueberry Scones

  • Dairy free
  • Gluten free
  • Grain free
  • Paleo
  • Vegetarian
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These Blueberry Scones are gluten-free, paleo-friendly and have a bit of lemon added for a perfect summer treat made with wholesome ingredients!

overhead photo of blueberry scones that are cooling

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

ingredients to make gluten free blueberry scones

How To Make Gluten-Free Blueberry Scones

  1. Preheat oven and line a baking sheet with a Silpat or parchment paper and set aside.
  2. 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)
  3. Add egg, melted coconut oil, and vanilla extract. Pulse until combined and dough begins to form a ball. (Picture #2)
  4. Remove dough to a mixing bowl.
  5. Add lemon zest and fresh blueberries. (Picture #3) mixing gluten-free flours to make dough for blueberry scones
  6. Use your hands to gently fold blueberries and lemon zest in, taking care not to crush too many of them.
  7. Form the dough into a ball. Place on a baking sheet and gently press down to flatten. (Picture #4)
  8. Cut into eight triangles, gently separate and bake until edges are nice and brown but not burnt. (Picture #5)
  9. 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!

close up of red raspberries in containers

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!

freshly baked blueberry scones on a cooling rack

More Gluten-Free Scone Recipes!

Strawberry Scones

Blackberry Thyme Scones

Triple Almond Scones

Did you make this recipe? Please give it a star rating below!

Blueberry Scones
Prep Time: 10 mins
Cook Time: 25 mins
Cooling Time: 25 mins
Total Time: 1 hr
 

These Blueberry Scones are gluten-free, paleo-friendly and have a bit of lemon added for a perfect summer treat made with wholesome ingredients!

Course: Breakfast, Dessert
Cuisine: American, British
Keyword: best bluebery scones, gluten free scones recipes, how to make blueberry scones
Servings: 8 Scones
Calories: 273 kcal
Author: Alyssa Brantley
5 from 3 votes
close up of cooked blueberry scones
Print
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
Instructions
  1. Preheat oven to 350F. Line a baking sheet with a Silpat or parchment paper and set aside.

  2. In the bowl of a food processor, combine almond flour, arrowroot flour, palm sugar, baking powder and sea salt. Pulse to remove any lumps.

  3. Add egg, melted coconut oil and vanilla extract. Pulse until combined and dough begins to form a ball.

  4. 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.

  5. Form the dough into a ball. Place on baking sheet and gently press down to flatten.

  6. 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).

  7. Remove from baking sheet and cool completely on a wire cooling rack (about 20 to 30 minutes). Enjoy!

NOTES:
  • 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!
Nutrition Facts
Blueberry Scones
Amount Per Serving (1 Scone)
Calories 273 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 7g44%
Cholesterol 26mg9%
Sodium 166mg7%
Potassium 121mg3%
Carbohydrates 18g6%
Fiber 4g17%
Sugar 6g7%
Protein 7g14%
Vitamin A 45IU1%
Vitamin C 2.3mg3%
Calcium 108mg11%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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.

Filed Under: Breakfast, By Diet, Dairy Free, Dessert, Fruit, Gluten Free, Grain Free, Kid Friendly, Paleo, Primal, Scones, Season, Snacks, Summer, Vegetarian

EverydayMaven.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Reader Interactions

Comments

  1. Autumn says

    September 5, 2019 at 8:49 am

    I love scones but have never tried to make them myself! After seeing this recipe I will have to try it out!

    Reply
    • Alyssa Brantley says

      September 23, 2019 at 1:45 pm

      How did they turn out Autumn? I hope you loved them!

      Reply
  2. Suzy says

    July 24, 2019 at 12:05 pm

    These are so amazing! Loved the tips on getting these to come out just right!

    Reply
    • Alyssa Brantley says

      July 24, 2019 at 12:11 pm

      Yay!! That is the best feedback Suzy 🙂

      Reply
  3. Tanya says

    July 24, 2019 at 12:03 pm

    Scones are one of my favorite breakfast treats and these knocked it out of the park! Easy to make and so delish

    Reply
    • Alyssa Brantley says

      July 24, 2019 at 12:11 pm

      So happy to hear it Tanya!!

      Reply
  4. Emily says

    July 26, 2016 at 1:00 pm

    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!! 😀

    Reply
    • EverydayMaven says

      August 8, 2016 at 11:12 am

      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?!

      Reply
  5. Amy says

    July 29, 2015 at 7:27 pm

    9 lbs of organic blueberries Alyss?! I’m so jealous! I can’t wait to try these, they look amazing!!

    Reply
    • EverydayMaven says

      July 30, 2015 at 2:38 pm

      There are the most unbelievable farms around here Amy – it’s awesome! Come over and I’ll make some for you 😉

      Reply
      • Amy Tasch says

        July 30, 2015 at 4:37 pm

        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!!!

        Reply
        • EverydayMaven says

          July 30, 2015 at 8:46 pm

          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.

          Reply
  6. [email protected] Riffs says

    July 29, 2015 at 7:51 am

    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!

    Reply
    • EverydayMaven says

      July 30, 2015 at 2:38 pm

      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. 🙂

      Reply
  7. Erin says

    July 28, 2015 at 12:28 pm

    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!

    Reply
    • EverydayMaven says

      July 30, 2015 at 2:36 pm

      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?

      Reply
  8. Tes says

    July 25, 2015 at 11:55 pm

    Is it possible to use any other substitute to almond flour?

    Reply
    • EverydayMaven says

      July 26, 2015 at 9:08 am

      Hi Tes,
      Do you mean another nut flour or a nut-free alternative?

      Reply
      • Tes says

        July 29, 2015 at 12:29 am

        I was thinking another type..eg coconut or something gluten free or even a mixture.

        Reply
        • EverydayMaven says

          July 30, 2015 at 2:37 pm

          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!

          Reply
  9. Bonnie says

    July 24, 2015 at 9:24 pm

    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!

    Reply
    • EverydayMaven says

      July 25, 2015 at 9:24 am

      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!!

      Reply
      • Bonnie says

        July 25, 2015 at 11:12 am

        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.

        Reply
        • EverydayMaven says

          July 25, 2015 at 8:21 pm

          Those things will all make a really big difference – especially the weight (and skins) of the almond flour!

          Reply
          • Bonnie says

            July 25, 2015 at 11:09 pm

            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.

            Reply
        • Karina Shecter says

          May 29, 2020 at 9:12 am

          Costco has great super fine almond flour also Whole Foods … both in Canada 🙃

          Reply
  10. Rita Lord says

    July 23, 2015 at 10:39 am

    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?

    Reply
    • EverydayMaven says

      July 24, 2015 at 9:35 am

      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.

      Reply
      • Rita Lord says

        July 24, 2015 at 1:50 pm

        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

        Reply
        • Christy says

          July 27, 2015 at 7:11 am

          There are retailers on Amazon that sell these products. If you have Amazon Prime, you get free 2-day shipping. Good luck!

          Reply
  11. Mimi says

    July 23, 2015 at 9:40 am

    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!

    Reply
    • EverydayMaven says

      July 24, 2015 at 9:32 am

      I hope he loves them Mimi!! 🙂

      Reply
  12. Sharry says

    July 23, 2015 at 9:24 am

    Could you substitute fresh raspberries fo the blue berries?

    Reply
    • EverydayMaven says

      July 24, 2015 at 9:32 am

      Absolutely Sharry!

      Reply
  13. LeAna says

    July 23, 2015 at 7:11 am

    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?

    Reply
    • EverydayMaven says

      July 24, 2015 at 9:32 am

      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.

      Reply

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