Almond Flour Lemon Blueberry Scones – Gluten-Free, Moist, and Bursting with Flavor!

🎉 Introduction

Looking for a delicious, gluten-free treat that’s both easy to make and impossible to resist? These Almond Flour Lemon Blueberry Scones are tender, moist, and packed with fresh blueberries and bright lemon zest. They’re naturally gluten-free thanks to almond flour, which gives them a soft, delicate crumb and nutty flavor you’ll love.

Perfect for breakfast, brunch, or a light dessert, these scones come together quickly and bake up beautifully golden with crisp edges and soft centers. A simple lemon glaze adds a sweet-tart finish that makes them irresistible!

🧰 Equipment Needed

• Large mixing bowl
• Medium mixing bowl
• Whisk
• Rubber spatula
• Measuring cups and spoons
• Box grater or microplane (for lemon zest)
• Baking sheet
• Parchment paper
• Knife
• Cooling rack

🛒 Ingredients

For the Scones

• 2½ cups almond flour
• ¼ cup coconut flour
• ¼ cup granulated sugar or coconut sugar
• 2 tsp baking powder
• ¼ tsp salt
• 2 large eggs
• ¼ cup melted coconut oil or unsalted butter
• 2 tbsp lemon juice
• 1 tbsp finely grated lemon zest
• 1 tsp pure vanilla extract
• ¾ cup fresh or frozen blueberries (if frozen, do not thaw)

For the Lemon Glaze

• ½ cup powdered sugar, sifted
• 1–2 tbsp lemon juice
• Optional: ½ tsp lemon zest for extra zing

👩‍🍳 Directions

Step 1. Prep Oven and Pan

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

Step 2. Mix Dry Ingredients

• In a large bowl, whisk together:
  • 2½ cups almond flour
  • ¼ cup coconut flour
  • ¼ cup sugar
  • 2 tsp baking powder
  • ¼ tsp salt

Step 3. Mix Wet Ingredients

• In a medium bowl, whisk together:
  • 2 large eggs
  • ¼ cup melted coconut oil or butter
  • 2 tbsp lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract

Step 4. Combine Wet and Dry Ingredients

• Pour wet mixture into dry ingredients.
• Stir with a spatula until dough forms; it will be slightly sticky but thick.

Step 5. Fold in Blueberries

• Gently fold in ¾ cup blueberries, being careful not to crush them.

Step 6. Shape the Dough

• Transfer dough to the prepared baking sheet.
• Using your hands, shape it into a 7–8-inch disc, about 1 inch thick.
• Use a knife to cut into 8 wedges.
• Gently separate wedges by ½ inch for crisp edges.

Step 7. Bake the Scones

• Bake at 350°F for 18–24 minutes, or until golden brown and firm on top.
• Cool scones on baking sheet for 5 minutes, then transfer to a wire rack.

Step 8. Make the Lemon Glaze

• In a small bowl, whisk together:
  • ½ cup powdered sugar
  • 1–2 tbsp lemon juice (adjust for desired consistency)
  • Optional: ½ tsp lemon zest

Step 9. Glaze and Serve

• Once scones are mostly cooled, drizzle with lemon glaze.
• Serve warm or at room temperature.

🍽️ Servings & Timing

• Servings: 8 scones
• Prep time: 15 minutes
• Bake time: 20 minutes
• Cool & glaze time: 15 minutes
• Total time: ~50 minutes

🧊 Storage & Reheating

• Room temperature: Store in an airtight container up to 2 days.
• Refrigerator: Store up to 5 days; warm in microwave for 10–15 seconds before serving.
• Freezer: Freeze in a zip-top bag up to 2 months; thaw at room temperature or warm in oven.

🥄 Variations

• Dairy-Free: Use coconut oil instead of butter.
• Keto-Friendly: Replace sugar with a keto sweetener like monk fruit or erythritol.
• Mixed Berries: Use raspberries or blackberries instead of blueberries.
• Lavender Lemon: Add ½ tsp culinary lavender for floral notes.
• Almond Crunch: Top with sliced almonds before baking.

❓ 10 FAQs

1. Can I use frozen blueberries?
Yes—add them straight from the freezer; don’t thaw to avoid excess moisture.

2. Can I make these dairy-free?
Yes—use coconut oil instead of butter.

3. Can I make them vegan?
These scones rely on eggs for structure; flax eggs might work but won’t be as fluffy.

4. Why almond flour?
It gives a tender, moist texture while being naturally gluten-free.

5. Can I skip coconut flour?
No—coconut flour helps absorb moisture and balance texture in almond flour recipes.

6. Can I add more lemon flavor?
Yes—add extra zest or a few drops of lemon extract.

7. Are these scones very sweet?
They’re mildly sweet; add 2 extra tbsp sugar for a dessert-like treat.

8. Can I double the recipe?
Yes—bake in two discs or batches to avoid overcrowding.

9. Should I chill dough before baking?
No need; almond flour dough doesn’t spread like wheat dough.

10. How do I keep them moist?
Store covered and don’t overbake; almond flour scones stay moist for days.

🏁 Conclusion

These Almond Flour Lemon Blueberry Scones are the perfect balance of zesty lemon, juicy blueberries, and a tender, nutty crumb. Gluten-free, naturally moist, and topped with a sweet-tart lemon glaze, they’re a bakery-quality treat you can whip up at home. Perfect for cozy mornings, brunch gatherings, or whenever you crave something special.

Adam

Almond Flour Lemon Blueberry Scones – Gluten-Free, Moist, and Bursting with Flavor!

Looking for a delicious, gluten-free treat that’s both easy to make and impossible to resist? These Almond Flour Lemon Blueberry Scones are tender, moist, and packed with fresh blueberries and bright lemon zest. They’re naturally gluten-free thanks to almond flour, which gives them a soft, delicate crumb and nutty flavor you’ll love. Perfect for breakfast, brunch, or a light dessert, these scones come together quickly and bake up beautifully golden with crisp edges and soft centers. A simple lemon glaze adds a sweet-tart finish that makes them irresistible!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cool & glaze & bake time 35 minutes mins

Total Time 50 minutes mins

Servings: 8 scones

Ingredients Equipment Method Notes

Ingredients

  

For the Scones

• 2½ cups almond flour
• ¼ cup coconut flour
• ¼ cup granulated sugar or coconut sugar
• 2 tsp baking powder
• ¼ tsp salt
• 2 large eggs
• ¼ cup melted coconut oil or unsalted butter
• 2 tbsp lemon juice
• 1 tbsp finely grated lemon zest
• 1 tsp pure vanilla extract
• ¾ cup fresh or frozen blueberries if frozen, do not thaw

For the Lemon Glaze

• ½ cup powdered sugar sifted
• 1 –2 tbsp lemon juice
• Optional: ½ tsp lemon zest for extra zing

Equipment

• Large mixing bowl
• Medium mixing bowl
• Whisk
• Rubber spatula
• Measuring cups and spoons
• Box grater or microplane (for lemon zest)
• Baking sheet
• Parchment paper
• Knife
• Cooling rack

Method

 

Step 1. Prep Oven and Pan

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

Step 2. Mix Dry Ingredients

1. In a large bowl, whisk together:
2. 2½ cups almond flour
3. ¼ cup coconut flour
4. ¼ cup sugar
5. 2 tsp baking powder
6. ¼ tsp salt

Step 3. Mix Wet Ingredients

1. In a medium bowl, whisk together:
2. 2 large eggs
3. ¼ cup melted coconut oil or butter
4. 2 tbsp lemon juice
5. 1 tbsp lemon zest
6. 1 tsp vanilla extract

Step 4. Combine Wet and Dry Ingredients

1. Pour wet mixture into dry ingredients.
2. Stir with a spatula until dough forms; it will be slightly sticky but thick.

Step 5. Fold in Blueberries

1. Gently fold in ¾ cup blueberries, being careful not to crush them.

Step 6. Shape the Dough

1. Transfer dough to the prepared baking sheet.
2. Using your hands, shape it into a 7–8-inch disc, about 1 inch thick.
3. Use a knife to cut into 8 wedges.
4. Gently separate wedges by ½ inch for crisp edges.

Step 7. Bake the Scones

1. Bake at 350°F for 18–24 minutes, or until golden brown and firm on top.
2. Cool scones on baking sheet for 5 minutes, then transfer to a wire rack.

Step 8. Make the Lemon Glaze

1. In a small bowl, whisk together:
2. ½ cup powdered sugar
3. 1–2 tbsp lemon juice (adjust for desired consistency)
4. Optional: ½ tsp lemon zest

Step 9. Glaze and Serve

1. Once scones are mostly cooled, drizzle with lemon glaze.
2. Serve warm or at room temperature.

Notes

🧊 Storage & Reheating
Room temperature: Store in an airtight container up to 2 days.

Refrigerator: Store up to 5 days; warm in microwave for 10–15 seconds before serving.

Freezer: Freeze in a zip-top bag up to 2 months; thaw at room temperature or warm in oven.

🥄 Variations
Dairy-Free: Use coconut oil instead of butter.

Keto-Friendly: Replace sugar with a keto sweetener like monk fruit or erythritol.

Mixed Berries: Use raspberries or blackberries instead of blueberries.

Lavender Lemon: Add ½ tsp culinary lavender for floral notes.

Almond Crunch: Top with sliced almonds before baking.

❓ 10 FAQs
1. Can I use frozen blueberries?
Yes—add them straight from the freezer; don’t thaw to avoid excess moisture.

2. Can I make these dairy-free?
Yes—use coconut oil instead of butter.

3. Can I make them vegan?
These scones rely on eggs for structure; flax eggs might work but won’t be as fluffy.

4. Why almond flour?
It gives a tender, moist texture while being naturally gluten-free.

5. Can I skip coconut flour?
No—coconut flour helps absorb moisture and balance texture in almond flour recipes.

6. Can I add more lemon flavor?
Yes—add extra zest or a few drops of lemon extract.

7. Are these scones very sweet?
They’re mildly sweet; add 2 extra tbsp sugar for a dessert-like treat.

8. Can I double the recipe?
Yes—bake in two discs or batches to avoid overcrowding.

9. Should I chill dough before baking?
No need; almond flour dough doesn’t spread like wheat dough.

10. How do I keep them moist?
Store covered and don’t overbake; almond flour scones stay moist for days.

🏁 Conclusion
These Almond Flour Lemon Blueberry Scones are the perfect balance of zesty lemon, juicy blueberries, and a tender, nutty crumb. Gluten-free, naturally moist, and topped with a sweet-tart lemon glaze, they’re a bakery-quality treat you can whip up at home. Perfect for cozy mornings, brunch gatherings, or whenever you crave something special.