Blueberry Scones

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

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)
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!

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!

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 4 votes

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.