Published: · Modified: by Christine · This post may contain affiliate links · 4 Comments
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This gluten free, almond flour scones recipe with blueberry tastes as delightful as the name sounds. The irresistible flavor of blueberries combined with the tartness of lemon make for a scone that will seal the deal on 'most requested blueberry scones recipe.'
If you've gotten the feeling that Spring is right around the corner, then pull up a chair and let's talk Springtime scones.
Lemon and blueberries are a combination that just has Spring written all over it. And traditional scones, just happen to be one of my favorite treats. Spring time or not! Check out these gluten free pumpkin scones for example.
Want more fresh fruit recipes? Check out this gluten free blueberry cobbler, these gluten free strawberry shortcakes and these gluten free blueberry pancakes!
And these almond flour biscuits are amazing too!
Jump to:
- Almond Flour Scone Recipe at a Glance
- Ingredients
- Step-by-Step Instructions
- Storage Tips
- Substitutions
- Pro Tips
- Recipe FAQs
- More Blueberry Recipes
- Recipe
Almond Flour Scone Recipe at a Glance
Scones get a bad rap for being dry and dense. I say that because I just heard it from a well-meaning friend. "They look good, but then one bite and they crumble and leave you reaching for a drink because of the dryness."
Well, step aside dry, crumbly scones and make room for these a-mazing gluten free lemon blueberry scones that also happen to be grain free, dairy free, and low net carbs.
Not only do they have a delicious buttery texture, but they're a low-carb breakfast as well. Plus you can make them in under an hour. No refrigeration time required!
Ingredients
Sometimes the most simple things produce the best results. And this recipe definitely proves that point. The simple ingredients list includes:
- Almond Flour: Almond flour is essential in these easy almond flour scones. It keeps the carb count low.
- Baking Soda: Baking soda helps these beauties rise tall.
- Salt: Salt adds to the flavor.
- Cinnamon: Cinnamon adds a warm, classic taste to the gluten-free scones.
- Lemon Zest: Lemon is essential for the fresh lemon flavor.
- Eggs: The eggs add to the beautiful texture of these scones.
- Honey: Honey is a tasty liquid sweetener in these scones. (For substitutes to make keto blueberry scones, see the Substitutions section below)
- Granulated Sugar: The sugar works with the honey to sweeten these scones.
- Lemon Juice: The lemon juice adds to the fresh lemon flavor.
- Blueberries: Fresh berries - blueberries are a great way to enjoy fruit with a quick breakfast.
- Powered Sugar: Used for the simple glaze.
- Almond Milk: Add to make the glaze smooth.
Exact measurements and directions for making these blueberry almond flour scones are in the recipe card below.
A note about the lemon zest and lemon juice - if you are using a small lemon, you'll use the entire lemon, both for the zest and for the juice. But if you've got larger lemons, half of the lemon will give you what you need for the recipe.
Weighing the almond flour is an essential must-do here. My almond flour actually measured 3 cups + 2 Tablespoons, so measuring by weight is very important for accuracy.
Step-by-Step Instructions
STEP ONE: Add the dry ingredients and lemon zest into a large bowl.
STEP TWO: Make a deep well in the center and add the wet ingredients.
STEP THREE: Use a sturdy spoon and mix the scone dough in the large mixing bowl until dough forms and comes together, like biscuit dough. Add the blueberries.
STEP FOUR: Sprinkle a piece of parchment paper lightly with gluten free starch or flour. Place the dough ball on the paper. Pat the dough into a disk shape, about 8 inches in diameter.
STEP FIVE: Using a sharp knife or bench scraper, slice the disk of dough like a pizza - into 8 slices. Use a straight down motion, as opposed to 'sawing' the dough.
STEP SIX: Use a flat spatula and gently separate each wedge. The dough will be sticky. Slide the the entire paper onto a baking sheet.
STEP SEVEN: Bake the scones for 15-17 minutes or until golden brown.
STEP EIGHT: Mix the glaze in a small bowl and drizzle over the cooled scones.
STEP NINE: Glaze the scones and serve.
Storage Tips
Store these baked scones in an airtight container at room temperature for up to two days. They can easily be reheated in the microwave for 20 seconds if you like.
For longer storage, place them into a freezer bag and freeze the scones. They can be defrosted in the microwave for 1 minute, then served.
Substitutions
Flour Substitute: I would not recommend substituting the almond flour with another flour. This recipe was developed with almond flour and using something like coconut flour or even an all purpose flour will not have the same results.
Egg Free: To substitute the eggs in this recipe, follow this guide for egg replacements.
Sugar Substitute: To make keto almond flour scones, use Swerve granular sweetener for both the honey and the white sugar. You may use pure maple syrup in place of the honey. Coconut sugar is a good alternative to the white sugar.
Add-ins & Variations
If you'd like to vary the flavors of these scones, try the following:
- Orange juice and orange zest in place of the lemon juice and lemon zest
- Use a richer, cream cheese based glaze
- Add in a touch of almond extract
- Add in a hint of vanilla extract
- Add some sliced almonds to the dough with the blueberries
Pro Tips
1. Measure ingredients by weight
Weighing flours, starches and even sugars (if it's given) is a very important step in gluten free baking. You'll want to use a digital kitchen scale that has the grams function.
2. Use parchment paper
Pat the dough out on the same parchment paper you'll use for baking the scones on. This way you don't have to move them much.
3. Pipe the glaze
A light layer of icing brings these scones full circle. Could you go without? Sure. But the icing just moves them over-the-top. If you're wondering how to get that 'piped' look, it's super easy and doesn't required anything more than a plastic sandwich baggie. Just mix up the icing in small bowl and scoop it into a plastic bag. Cut a tiny slit at the bottom corner and use that cut area to pipe the icing on. No extra tools needed!
4. Form dough into a disk
No rolling pin needed, but the disk should measure 8 - 9 inches in diameter and about 1 inch in height.
Recipe FAQs
Can I substitute the almond flour?
I would not recommend substituting the almond flour as this recipe was developed with almond flour.
Can I substitute the honey?
Maple syrup would be an alternative to the honey.
How do I store these scones?
Store these scones in a sealed plastic bag, at room temperature for up to 2 days. They freeze well, so they can be frozen for up to 1 month as well. Defrost each one, in the microwave for 30 seconds - 1 minute.
More Blueberry Recipes
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Recipe
Gluten Free Almond Flour Scones Recipe with Blueberry
These Gluten Free Almond Flour Scones are just the right balance of sweet and tart and melt in your mouth goodness - no dense scones here!
5 from 1 vote
Course: bread, Breakfast, Snack
Cuisine: American
Diet: Gluten Free, Low Fat, Low Lactose
Prep Time: 15 minutes minutes
Cook Time: 17 minutes minutes
Total Time: 32 minutes minutes
Servings: 8 scones
Calories: 287kcal
Author: Christine
Ingredients
Scones
- 315 grams almond flour about 3 cups + 2 Tbsp.
- 1 teaspoon baking soda
- ⅛ teaspoon salt
- ⅛ teaspoon ground cinnamon
- zest of 1 lemon
- 2 eggs lightly beaten
- 2 Tablespoons honey
- 30 grams granulated sugar about 2 Tablespoons
- 2 Tablespoons fresh lemon juice
- ¾ cup fresh blueberries
Glaze
- 60 grams powdered sugar about ½ cup
- 1 Tablespoon almond milk
Instructions
Preheat your oven to 425 degrees F.
In a large bowl, add the almond flour, baking soda, salt, cinnamon, and lemon zest and stir to combine.
Make a well in the center of the flour mixture and add the eggs, honey, sugar, and lemon juice. Stir the dough with a sturdy spoon until well combined. Fold in blueberries.
Turn dough out onto a lightly floured sheet of parchment paper. Form it into a round disk about 8 inches in diameter.
Lightly pat the dough out to 1 inch thickness. Using a sharp knife or bench scraper, cut the dough into 8 ‘slices’.
Using a metal spatula, gently separate each slice, so they are an inch apart on the sheet. Slide the whole piece of parchment paper onto a baking sheet.
Bake for 15-17 minutes, or until the tops are golden brown. Cool on wire rack.
Prepare glaze
In a small bowl, mix the powdered sugar with the almond milk. The mixture should be slightly thick.
For easy ‘piping’, add the icing to a small plastic baggie. Make a very small cut in one end of the baggie.
Pipe icing onto each cooled scone.
Notes
- Almond flour cannot be substituted.
- Measure by weight where weight is given.
- Form the scone dough to about 1 inch in thickness and 8 inches in diameter.
- I like my scones a bit darker. Start checking the dough at 15 minutes to check for doneness.
- Drizzle icing over cooled scones using a plastic baggie for easy piping.
- Store the scones in a sealed plastic bag for up to 2 days. Freeze for longer storage.
Nutrition
Calories: 287kcal | Carbohydrates: 21g | Protein: 9g | Fat: 20g | Saturated Fat: 1g | Cholesterol: 40mg | Sodium: 216mg | Potassium: 25mg | Fiber: 4g | Sugar: 13g | Vitamin A: 65IU | Vitamin C: 2.8mg | Calcium: 91mg | Iron: 1.7mg
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Reader Interactions
Comments
Annette Baker
May I use blanched almond flour when your recipes call for almond flour?
Reply
Christine
Hi Annette,
Yes, unblanched almond flour is preferred actually.
Hope this helps!
Christine
Reply
Linda
My husband has an allergy to almond flour. Is there a substitute?
Reply
Christine
Hi Linda,
So I haven't tested the recipe with another flour, so I can't confidently recommend one, but here's another one that he might like https://zestforbaking.com/gluten-free-cranberry-scones
Let me know if you have questions.
Christine
Reply
