Upgrade your breakfast game with these easy-to-make Lemon Blueberry Almond Flour Scones. Top with a simple lemon glaze if desired! Gluten-free and vegan.
If classic scones made with traditional flours are no longer within reach, these almond flour blueberry scones are a must!
And even if they are, I promise you'll be in love at first bite.
Why you'll love this recipe
- Simple ingredients
- A healthy recipe that satisfies a sweet tooth!
- Bursting with fresh berries
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Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete list of ingredients and detailed instructions in the recipe card below.
These blueberry scones are kept dairy-free and egg-free with the help of a few key ingredients.
Almond flour - Replaces the need for wheat flour found in regular scones. Creates a delicious, buttery crumb!
Arrowroot starch - Also known as arrowroot flour, this helps to lighten up the flour mixture and acts as a binder. Cornstarch can be substituted.
Ground flaxseed - Flax gels in warm water to be a very nice egg substitute to hold the scones together.
Coconut oil - If you want to avoid any kind of coconut flavor, make sure to use refined coconut oil.
Melted butter (vegan or regular unsalted butter) makes a fine substitute.
Maple syrup - The natural sweetness of real maple syrup pairs well with bright lemon.
Honey (if not vegan) or agave nectar can be substituted if needed. Both of these alternatives will be sweeter than maple syrup.
Lemon - Both the zest and juice are used for a wonderful depth of flavor.
Fresh blueberries - These will burst with jammy goodness in every bite.
Almond milk - This will act in place of an egg wash or heavy cream. Coconut milk or another plant-based milk can be used here.
Step-by-step instructions
Before you start: Prepare your flax egg and set it aside. Melt your coconut oil and set aside. Grate your lemon zest and set aside. Line a large baking sheet with parchment paper.
Step 1: In a large mixing bowl, combine almond flour, arrowroot starch, baking powder, and salt. Whisk to thoroughly combine.
Add in lemon zest, and whisk to evenly combine.
Step 2: Add the wet ingredients (flax egg, coconut oil, maple syrup, and vanilla extract) to the dry ingredients. Use a rubber spatula to stir until most of the dough has come together and is moistened.
Step 3: Gently fold in blueberries. Use your hands to gently form dough into an imperfect disc. Place it back in the bowl and transfer the bowl to the refrigerator and chill for 30 minutes.
(While the dough chills, preheat the oven to 400 degrees Fahrenheit.)
Step 4: When the dough is chilled, place a piece of parchment paper on top of a cutting board. Transfer dough from bowl to cutting board.
Form dough into a smooth and even disc about 6 ½ to 7 inches in diameter. Use a sharp knife and slice into eight equal wedges.
Step 5: Transfer triangles to the parchment-lined baking sheet.
Step 6: Brush the top of the scones with almond milk.
Bake for 16-19 minutes. The tops should be golden brown and the scones baked through.
If using lemon glaze, stir together ingredients in a small bowl as the scones cool. Once mostly cool, drizzle glaze, and allow to set before serving.
Tips
- I prefer the texture the day they are baked. Almond flour baked goods soften over time.
- Fresh blueberries are recommended as frozen blueberries may make this gluten-free recipe too soft or mushy.
- Use a fork to whip up the glaze and then use it to drizzle pretty lines on top.
FAQs
If you want to forgo the lemon glaze but still want a sweet topper, sprinkle raw sugar on top of your scones after brushing them with almond milk.
You can freeze this dough and bake it later. I recommend following all the steps in the recipe by slicing the scones into triangles.
Freeze the triangles on a plate or tray for about 30 minutes. Then wrap them individually with plastic wrap or foil and store them in an airtight container or freezer bag in the freezer. When ready to bake, remove from the freezer while you preheat the oven. Follow the baking instructions from there.
The short answer is yes. But, I don't recommend it. Frozen berries will have more moisture and could cause the almond flour dough to become too soft or mushy. Almond flour behaves differently than traditional flour and can be more easily affected by changes in moisture or liquid.
More blueberry recipes
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
📖 Recipe
Lemon Blueberry Almond Flour Scones
Ingredients
- 1 flax egg 1 tablespoon ground flaxseeds + 3 tablespoons warm water
- 4 tablespoons coconut oil melted and cooled
- 2 teaspoons lemon zest 1 lemon
- 2 cups + 2 tablespoons almond flour 216 g
- ½ cup arrowroot starch 63 g
- 1 tablespoon baking powder
- ½ teaspoon salt
- 4 tablespoons maple syrup room temperature
- ½ teaspoon pure vanilla extract
- 1 cup fresh blueberries rinsed and dried
- 1 tablespoon unsweetened almond milk for brushing tops
Lemon Glaze, optional
- 1 cup organic powdered sugar
- 3 tablespoons fresh lemon juice
Instructions
- In a small bowl or cup, prepare your flax egg and set aside. Melt your coconut oil and set aside. Grate your lemon zest and set aside.
- In a large bowl, combine almond flour, arrowroot starch, baking powder, and salt. Whisk to thoroughly combine. Add in lemon zest, whisk to evenly combine.
- Add the flax egg, coconut oil, maple syrup, and vanilla extract to the dry ingredients. Use a rubber spatula to stir until most of the dough has come together and is moistened. There should only be a small amount of dry crumbs and pieces left.
- Gently fold in blueberries, making sure to integrate remaining dry pieces. Use your hands to gently form dough into an imperfect disc. Place back in the bowl. If there are loose blueberries, press them into the top of the disc. Transfer bowl to refrigerator and chill for 30 minutes.
- While the dough chills, preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
- When the dough is chilled, place a piece of parchment paper on top of a cutting board. Transfer dough from bowl to cutting board. Dough may be slightly sticky, so you can lightly dampen your hands.
- Form dough into a smooth and even disc about 6 ½ to 7 inches in diameter. Use a sharp knife and slice into eight triangles.
- Transfer triangles to prepared baking sheet, arranging them in two even rows. Brush tops of scones with almond milk.
- Bake for 16-19 minutes. Tops of scones should be golden brown and scones baked through. Check at the 16 minute mark to see if edges are getting too brown, tent with foil if necessary.
- Allow blueberry scones to cool on pan. If using lemon glaze, stir together ingredients in a small bowl as scones cool. Once mostly cool, drizzle glaze and allow to set before serving.
- Scones are best the day the are made. Store in an airtight container.
Notes
- I prefer the texture the day they are baked. Almond flour baked goods soften over time.
- Fresh blueberries are recommended as frozen blueberries may make this almond flour scones recipe too soft or mushy.
- Use a fork to whip up the glaze and then use it to drizzle pretty lines on top.
Katie Sandford
So glad I found your website! These scones were the first item I tried and they are absolute perfection! When every family member uses the word "delicious" with big surprised eyes, I know I've got a winner.
I've been wrestling with baking allergen free for 5 years and now I have success. I can't wait to try more baked goods.
Thank you so much!
Tessa
I'm so glad the scones were a success! I hope you find some other recipes here that you love!
Lily
Can you use vegan butter like Earth Balance in place of coconut oil? I dislike the flavor of coconut oil. Thanks!
Tessa
Hi Lily! Yes, Earth Balance should work. You can use refined coconut oil as well and it won't have any flavor. :)
MZ
I'm wondering if this would work with frozen berries rather than fresh. Would it create too much moisture and be a soggy mess?
Tessa
Hi! I think you could use frozen berries and it would work ok. I would recommend tossing them in extra almond flour prior to folding them into the batter to help counteract the extra moisture.
M
These are the best scones I have ever made! I skipped brushing the scones with almond milk because mine were already pretty moist, and they turned out perfectly. Thanks for the great recipe!
Tessa
That is great! Thank you!!
Erica
Has anyone successfully used cornstarch, 1 to 1, in this recipe? It is what I have on hand and it is still gluten free. Thank you!
Tessa
Hi Erica - my guess is that cornstarch should work just fine as a sub for the arrowroot. I haven't tried it with this recipe, but usually have success with that swap.
Andrea
These were so good! Made them with my son (16 months) this morning and three of them are already gone! I used tapioca starch instead of arrowroot as that's what I had and it still worked great.
I just found your blog through Cookie and Kate and have already made these and the vegan double chocolate peanut butter cookies in the past week.
Tessa
Thanks, Andrea! Welcome! :) I'm so glad you all enjoyed the scones!
Ray
Can I use regular flour or whole wheat flour instead of the almond flour? Is so, the same amount or modified?
Tessa
Hi Ray! I wouldn't recommend subbing regular or whole wheat flour in this particular recipe. The other ingredients are based around making it work with almond flour and without eggs.
Manbir
Can you add one egg instead of the Flaxseed. Have an allergy to Flaxseed.
Tessa
Hi! I haven't tried it, but I think that should work just fine. Ground chia seed would also work as a substitute.
Victoria Strevens
These look delish! Do you provide nutritional info with your recipes? I'd like to know the grams of total carbs in this recipe. Thank you! Love your website. :-)
Tessa
Hi Victoria! Thanks for your note. I don't currently but I plan to very soon!
Alan Lindquist
A lot of these recipes don't post nutrition facts. I'm diabetic so I pass on this.