This Almond Flour Lemon Blueberry Scones recipe is grain-free, gluten-free, and vegan. Topped with a delicious lemon icing!
Nothing quite says, “Sit down, relax, and enjoy” like a scone. Paired with your favorite cup of coffee or tea, sitting down with a scone feels like a mandatory push on the pause button.
There are a million scone recipes out there. Especially of the lemon blueberry variety. And for good reason.
So, to create this classic combination, I wanted a scone made with limited gluten-free flours. Almond flour seemed like the perfect flour for the job.
Almond Flour Lemon Blueberry Scones Ingredients
These blueberry scones are kept dairy-free and egg-free with the help of a few key ingredients. Here are the major players you’ll need:
- Almond flour
- Arrowroot starch
- Ground flaxseed
- Coconut oil
- Maple syrup
- Lemon zest and juice
- Fresh blueberries
- Vanilla extract
- Almond milk
- Organic powdered sugar (optional)
Almond Flour Scones
The beauty of using almond flour in this scone recipe is that, coupled with arrowroot starch, it creates a crunchy, golden outside but a soft, moist crumb on the inside.
Almond flour also does an amazing job at mimicking a buttery taste and feel even when there is no butter involved!
Blueberry Scones with Lemon Glaze
In my opinion, this healthy blueberry scone recipe is delicious all on its own. That is probably most evident by the number of them I ate right off the baking sheet.
But, a simple lemon glaze definitely takes these breakfast treats to the next level.
Can you use raw sugar on top instead of glaze? 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.
Can you freeze this gluten-free scone dough? You can freeze this dough and bake later. I recommend following all the steps in the recipe through 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 in an airtight container in the freezer.
When ready to bake, remove from freezer while you preheat the oven. Follow baking instructions from there.Want more almond flour breakfast recipes? Check out this keto French toast from Wholesome Yum!
More Blueberry Recipes
Almond Flour Lemon Blueberry Scones
- 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 (216g) almond flour
- 1/2 cup (63g) arrowroot starch
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 4 tablespoons maple syrup room temperature
- 1/2 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
- 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 1/2 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.