Upgrade your breakfast with these easy Lemon Blueberry Almond Flour Scones. They’re gluten-free, vegan, and can be finished with a simple lemon glaze if you like.
If traditional wheat scones are off the menu, these almond flour blueberry scones are a delicious alternative that still delivers a tender crumb and bright flavor.
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Why you’ll love this recipe
- Made with simple, whole ingredients
- A healthier treat that still satisfies a sweet tooth
- Full of fresh, juicy blueberries and bright lemon
Ingredients and substitutions
Below are notes on the key ingredients. The full ingredient list and instructions are in the recipe card further down.
These scones are dairy-free and egg-free thanks to a few simple swaps.
Almond flour replaces wheat flour and gives a tender, buttery crumb. If needed, other nut flours can sometimes work but may change texture.
Arrowroot starch (arrowroot flour) lightens the mix and helps bind the dough. Cornstarch can be used as a substitute.
Ground flaxseed mixed with warm water forms a flax “egg” that holds the dough together.
Coconut oil provides moisture and richness; use refined coconut oil if you prefer no coconut flavor. Melted vegan butter or unsalted butter can also be used.
Maple syrup lends natural sweetness that pairs well with lemon. Honey or agave are alternatives if desired.
Lemon uses both zest and juice for bright, layered flavor.
Fresh blueberries burst in the oven and keep the texture light; fresh is recommended over frozen.
Almond milk is used to brush the tops before baking. Any plant-based milk will work.
How to make almond flour blueberry scones
Before you start: Make the flax egg and set it aside. Melt and cool the coconut oil. Zest the lemon. Line a large baking sheet with parchment paper.
Step 1: In a large bowl, whisk together the almond flour, arrowroot starch, baking powder, and salt. Stir in the lemon zest so it’s evenly distributed.
Step 2: Add the flax egg, coconut oil, maple syrup, and vanilla. Mix with a rubber spatula until most of the dough comes together; a few small dry bits are okay.
Step 3: Gently fold in the blueberries. Use your hands to form the dough into a rough disc, then return it to the bowl and chill for 30 minutes.
Step 4: Transfer the chilled dough to a cutting board and shape it into a smooth disc about 6½–7 inches across. Slice into eight equal wedges.
Step 5: Arrange the wedges on the prepared baking sheet.
Step 6: Brush the tops with almond milk and bake at 400°F for 16–19 minutes, until golden and baked through. If making the optional lemon glaze, whisk it together while the scones cool and drizzle over mostly cooled scones.
Recipe tips
- The scones are best the day they’re baked; almond flour baked goods tend to soften over time.
- Use fresh blueberries rather than frozen to avoid excess moisture that can make the dough too soft.
- Whisk the glaze with a fork and drizzle it in thin lines for an attractive finish.
FAQs
Yes. If you skip the lemon glaze, brush the scones with almond milk and sprinkle raw sugar on top for a sweet, crunchy finish.
Yes. Slice the dough into wedges, freeze them on a tray for about 30 minutes, then wrap individually and store in an airtight container or freezer bag. When ready to bake, place frozen wedges on the baking sheet while the oven preheats and follow the baking instructions, checking doneness as needed.
You can, but fresh berries are recommended. Frozen berries add more moisture and can make almond flour dough too soft or mushy.
More blueberry recipes
-
Gluten-Free Blueberry Cobbler (Vegan)
-
Frozen Blueberry Mojitos
-
Gluten Free French Toast Casserole (Vegan)
-
Lemony Almond-Blueberry Cake (Gluten-Free)
Love this recipe? Please consider leaving a 5-star rating on the recipe card and share your thoughts in the comments!
📖 Recipe
Lemon Blueberry Almond Flour Scones
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Ingredients
- 1 flax egg 1 tablespoon ground flaxseed + 3 tablespoons warm water
- 4 tablespoons coconut oil melted and cooled
- 2 teaspoons lemon zest from 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
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Prepare the flax egg and set aside. Melt and cool the coconut oil. Grate the lemon zest.
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In a large bowl, whisk almond flour, arrowroot starch, baking powder, and salt. Stir in lemon zest.
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Add the flax egg, coconut oil, maple syrup, and vanilla. Stir with a rubber spatula until most of the dough is moistened and comes together.
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Gently fold in blueberries. Form the dough into an imperfect disc by hand, press any loose berries into the top, then chill the bowl in the refrigerator for 30 minutes.
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Preheat the oven to 400°F and line a baking sheet with parchment paper while the dough chills.
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Place the chilled dough on parchment on a cutting board, shape into a 6½–7 inch disc, and slice into eight wedges.
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Arrange wedges on the prepared sheet, brush tops with almond milk, and bake for 16–19 minutes until golden and cooked through. Tent with foil if edges brown too quickly.
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Let scones cool on the pan. If using the lemon glaze, whisk powdered sugar and lemon juice together and drizzle over mostly cooled scones.
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Scones are best the day they are made. Store leftovers in an airtight container.
Notes
- Almond flour baked goods soften over time; enjoy them fresh for the best texture.
- Fresh blueberries are recommended to avoid extra moisture that can affect the dough.
- Use a fork to whisk the glaze and drizzle it in thin lines for a pretty finish.