Moist, tender, and naturally gluten-free, these Almond Flour Lemon Blueberry Scones are bursting with citrusy brightness and juicy berries — perfect for a wholesome morning treat or elegant brunch.

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📝 Description

These Almond Flour Lemon Blueberry Scones bring together the bright, zesty flavor of fresh lemon and the juicy sweetness of blueberries, all wrapped in the buttery richness of almond flour. Naturally gluten-free and delightfully moist, these scones are simple to make and come together in just one bowl.

Whether you're following a gluten-free lifestyle or just love a bakery-style breakfast without the hassle, this recipe is a must-try. Perfect with a cup of tea or coffee, they’re ideal for slow mornings, brunch with friends, or a nourishing snack on the go.

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🧂 Ingredients (U.S. Standard Measurements)

• 2 ½ cups almond flour
• ¼ cup coconut flour (or additional almond flour)
• ¼ cup maple syrup or honey
• ¼ teaspoon sea salt
• ½ teaspoon baking soda
• Zest of 1 lemon
• 2 large eggs
• 2 tablespoons coconut oil or butter, melted
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• ¾ cup fresh or frozen blueberries

Optional glaze (for extra flavor):

• ½ cup powdered sugar
• 1–2 tablespoons lemon juice

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🍳 Instructions

1. Preheat Oven

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. Mix Dry Ingredients

In a large bowl, whisk together almond flour, coconut flour, salt, baking soda, and lemon zest.

3. Add Wet Ingredients

In the same bowl, add eggs, maple syrup, melted coconut oil, vanilla extract, and lemon juice. Stir until combined into a sticky dough.

4. Fold in Blueberries

Gently fold in blueberries. If using frozen, do not thaw them to avoid extra moisture.

5. Shape the Dough

Transfer dough to the prepared baking sheet. Shape into a circle about 1 inch thick. Using a knife or bench scraper, cut into 6–8 wedges.

6. Bake

Bake for 20–25 minutes, or until golden and firm to the touch. Cool completely on the baking sheet.

7. (Optional) Glaze

In a small bowl, whisk together powdered sugar and lemon juice until smooth. Drizzle over cooled scones.

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🔁 Variation (From Me!)

🍓 Strawberry Almond Scones

Swap blueberries for chopped strawberries and add ¼ teaspoon almond extract for a fun twist with bold, sweet flavor.

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🧠 Tips & Tricks

• Keep dough slightly sticky for the moistest texture — don’t over-flour.
• Use cold eggs and oil to help firm the dough for easier shaping.
• Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.
• Add chopped nuts (like almonds or pecans) to the dough for crunch.
• If the dough is too wet, refrigerate for 10–15 minutes before shaping.

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🔢 Nutrition Facts (Per Scone, makes 8)

• Calories: 210
• Fat: 16g
• Carbohydrates: 10g
• Fiber: 3g
• Sugar: 6g
• Protein: 6g
• Sodium: 130mg

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🍽 Perfect For

• Gluten-free breakfasts or brunch
• Spring and summer gatherings
• Mother’s Day or baby showers
• Healthy tea-time snacks
• Meal prepping a light breakfast