Lemon Blueberry Scones (Paleo, Gluten Free, Dairy Free)

Name: Paleo Lemon Blueberry Scones
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 9 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

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Perfect lemon blueberry scones – so easy you can make them in one bowl and just drop them on a baking sheet! A simple gluten-free scone recipe with almond flour and honey that's paleo and dairy-free. Try them with tea for a royal treat!

Paleo lemon blueberry scones (gluten-free, grain-free, dairy-free and refined sugar-free)

Easy Blueberry Scones with Almond Flour

I love these easy lemon blueberry scones. Made with almond flour, blueberries, lemon, and honey, they are everything that is good about scones. And they are paleo, gluten-free, dairy-free and refined sugar-free. These scones are 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.

The key to this blueberry scone recipe is to keep stirring the flour mixture with the wet ingredients until it forms a dough. At first, it will seem like there is not enough moisture, but if you keep going it will come together into a nice dough. The consistency is similar to biscuit or cookie dough.

It's also important to use superfine blanched almond flour for these grain-free blueberry scones. Do not substitute coconut flour or other gluten-free flour blends as they will not work in this recipe.

Lemon blueberry scones {gluten-free, grain-free, dairy-free, paleo recipe}

After breakfast, I put the rest of the batch into the freezer for another day. These lemon blueberry scones freeze beautifully. 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.

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How to make gluten free scones

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4.92 from 12 votes

Paleo Lemon Blueberry Scones

These lemon blueberry scones are perfect with tea or coffee.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Bread

Cuisine: British

Diet: Dairy Free, Gluten Free, Paleo, Vegetarian

Servings: scones

Calories: 233

Author: Lisa Wells

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

Preheat oven to 325 degrees.
Add the almond flour, baking soda, salt, and lemon zest to a large bowl and stir to combine.
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.
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.
Bake 18-20 minutes, until the tops are golden brown. Cool on wire rack.

Nutrition

More paleo recipes with blueberries and lemon

More gluten free scone recipes

What's your favorite scone flavor? Let me know in the comments below!