Paleo Lemon Blueberry Scones

Paleo Lemon Blueberry Scones

I love these paleo lemon blueberry scones. With lemon, blueberries, almond and honey, they are everything that is good about scones. And they are gluten-free, grain-free, dairy-free and refined sugar-free. These scones were amazing with honey butter (I make it with ghee) right out of the oven. Of course, you can use coconut butter for a dairy-free topping.

I used Meyer lemon for these scones today, but regular lemon works just as well. I also used fresh organic blueberries. It’s important to use fresh blueberries — frozen blueberries add too much moisture to these scones. And I like a lot of blueberries, they add to the natural sweetness of the almond and honey. Gently fold the blueberries into the batter at the last minute.

After breakfast, the rest of the batch went into the freezer for another day. To thaw, just put them in a cold oven and turn it on to 300 degrees. I put a piece of parchment paper right on the oven rack and set the scones on it. They are warmed through in about 15 minutes. Warm paleo lemon blueberry scones will brighten your day.

Paleo Lemon Blueberry Scones on cookeatpaleo.com/paleo-lemon-blueberry-scones

Paleo Lemon Blueberry Scones

Yield: 8-10 scones

Paleo Lemon Blueberry Scones

Ingredients

  • 315 grams almond flour (about 3 cups)
  • 1 teaspoon baking soda
  • 1/8 teaspoon sea salt
  • zest of 1 lemon
  • 2 eggs
  • 2 tablespoons honey
  • 2 tablespoons fresh lemon juice
  • 3/4 cup fresh blueberries

Instructions

  1. Preheat oven to 325 degrees.
  2. Add the almond flour, baking soda, salt, and lemon zest to a large bowl and stir to combine.
  3. Make a well in the center of the flour mixture and add the wet ingredients. Starting in the center, stir the dough until well combined. Fold in blueberries.
  4. Using a large cookie or ice cream scoop, drop the scones onto a baking sheet lined with parchment paper. Lightly wet hands and gently flatten the tops of the scones. They should be about 1 inch thick.
  5. Bake 18-20 minutes, until the tops are golden brown. Cool on wire rack.
http://cookeatpaleo.com/paleo-lemon-blueberry-scones/

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Comments

  1. Niki says

    I have heard that Almond Flour is horrible because the amount of almonds/calories needed to make the flour. What do you think?

    • says

      Almond flour is simply finely ground almonds, so it’s no better or worse than whole almonds from a calorie perspective. The key is being aware of how much you’re eating. A standard serving of almonds is 1 ounce or 28.3 grams. If you make 10 scones from this recipe, each scone has 31.5 grams of almond flour, or just over one serving of almonds. I generally eat one, and put the remaining scones in the freezer. Almond flour baked goods, like any baked goods, are treats to be eaten in moderation.

    • says

      Since there is such a small amount of honey in this recipe, you could probably swap it out for melted coconut oil. I haven’t tested it, so if you try it let me know how it works out. :)

    • says

      I have not tried this recipe with raspberries, but I think it would work. I would use fresh raspberries and fold them in gently. If you try it, let me know how it turns out!

  2. Shelly says

    These are excellent…I’m going to try this recipe using orange and cranberry instead of lemon and blueberry also…the texture and flavor is great.

  3. Katie says

    This recipe sounds great! But I cannot have almonds. Would you be able to suggest a good alternative flour? Thanks!

  4. says

    These are amazing. They are the best consistency for Paleo baked goods that I’ve found yet. I have been looking for a “biscuit-y” scone and nothing was working. I used Honeyville almond flour and duck eggs. Fantastic! Thank you!

  5. Alissa says

    I made these this week for a friend’s birthday at work. I think the best compliment is when someone asks you for the recipe, so I will say they were a hit! I used Trader Joe’s almond meal, as opposed to flour, which is what I always do. Also, I only had 1/2 cup of fresh blueberries, so used about 1/4 small, wild blueberries that were frozen. I noticed no issue with the frozen berries adding extra liquid.

    I also liked these because they weren’t super sweet, so don’t trigger me wanting to keep eating them. Thanks for the recipe.

  6. Julia says

    I just made these and they were delicious! I only had 200g of almond flour on hand, so I cut everything down a bit (3/4 teaspoon baking soda, 1 whole egg + 1 egg white, etc). I also made them very small – I prefer tiny baked goods! They were perfect. Thank you!!!

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