Paleo Lemon Blueberry Scones

These paleo lemon blueberry scones are gluten-free, grain-free, dairy-free and refined sugar-free. |

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.

These easy paleo lemon blueberry scones are gluten-free, grain-free, dairy-free and refined sugar-free. |

Paleo Lemon Blueberry Scones
Serves: 8-10 scones
  • 315 grams almond flour (about 3 cups)
  • 1 teaspoon baking soda
  • ⅛ teaspoon sea salt
  • zest of 1 lemon
  • 2 eggs
  • 2 tablespoons honey
  • 2 tablespoons fresh lemon juice
  • ¾ cup fresh blueberries
  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.

Exclusive Bonus: Click here to get a free printable Paleo Shopping List.
P.S. Take a look at the Paleo Grubs Book. With 470+ easy-to-prepare Paleo recipes in 17 comprehensive categories, you’ll never wonder what to make.


  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

      This recipe is designed for almond flour, so grain flours like oat and kamut won’t work. For those flours you’d probably be better off starting with a traditional scone recipe and adding the lemon and blueberries.

    • says

      Coconut flour and almond flour act differently in recipes. You would need to change this recipe quite a bit for it to work with coconut flour (less flour, more eggs and fat). This book on cooking with coconut flour is a good reference.

  2. Lata says

    I made this last night and loved them. Thanks for a simple recipe that tastes great!

  3. says

    I just made these scones and they are the best GF scones I’ve ever had! Seriously! They are fluffy, moist and packed with flavor. I added extra blueberries and some pure maple syrup since I like things really sweet :)

    • says

      Thank you so much! I’m so glad you like them! I make these all the time and usually have some in the freezer. :)

    • 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!

  4. 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.

  5. Katie says

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

  6. 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!

    • says

      Yay! Thank you so much for your comment, Tara! I use Honeyville almond flour too, but I’ll have to try thhe duck eggs. :)

    • Gin says

      Thanks for sharing, I have some duck eggs, making for first time tonight. Great to know!

  7. 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.

  8. 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!!!

  9. Stephanie says

    Thanks for the recipe. I used 2 chia eggs since we have an egg allergy here and they turned out great!

  10. Edith says

    I tried these tonight and they are so simple and totally delicious! Thanks for the recipe!

  11. Gin says

    Was trying to figure out what to make with my fresh blueberries, after all the great reviews making tonight. Thanks for posting recipe. Great nutrition value too. There an estimated 222 calories in 1 serving of Paleo Lemon Blueberry Scones.
    Calorie break-down: 66% fat, 20% carbs, 14% protein. This was based on making 10 of them.

  12. perrin hunter says

    when you say you freeze the ‘batch’, are you freezing the cooked scones or are you freezing the uncooked scones?
    thanks ! am looking forward to these

Leave a Reply

Your email address will not be published. Required fields are marked *