These lemon blueberry almond flour scones are a fresh and flavorful way to start your morning—or sweeten up your afternoon tea. Bursting with juicy blueberries, zesty lemon, and a hint of nutty richness from almond flour, these scones are naturally gluten-free and topped with a sweet, citrusy glaze. They’re moist, tender, and so easy to love—even if you’re not avoiding gluten!
Why You’ll Love These Scones
- ✨ Naturally gluten-free and grain-free
- 🍋 Bright lemon flavor in both the dough and the glaze
- 🫐 Fresh blueberries add a juicy, fruity burst
- 🥄 Made with wholesome ingredients like almond flour, honey, and Greek yogurt
- ❄️ Freezer-friendly for make-ahead breakfasts or snacks
Key Ingredients
Here’s what makes these almond flour scones so special:
Almond Flour – Finely ground almond flour creates a rich, slightly nutty flavor and a tender texture. It’s great for gluten-free baking and gives these scones a delicate crumb.
Egg – Acts as a binder to help hold everything together.
Honey – Adds natural sweetness and moisture. You can also substitute maple syrup or agave. For sugar-free, use ¼ teaspoon of liquid stevia and add 2 tablespoons of almond milk to compensate for the missing liquid.
Frozen Grated Butter – Grating frozen butter into the dry ingredients creates tiny pockets of fat that melt during baking for a flaky, tender scone. Always use frozen butter, not just chilled—it prevents the scones from spreading too much.
Lemon Zest and Juice – One lemon adds just the right punch of citrus flavor in both the dough and the glaze.
Greek Yogurt – Adds moisture, tang, and protein, helping the scones stay tender without becoming greasy.
Blueberries – Fresh blueberries are folded into the dough for pockets of juicy sweetness. You can use frozen if fresh aren’t available—just don’t thaw them first.
Glaze – A simple mix of powdered sugar (or Swerve for sugar-free), lemon juice, and a touch of milk or cream adds that perfect finishing touch.
Tips for Working with Almond Flour
- It browns quickly – That’s why this recipe uses a lower baking temp (350°F).
- Measure gently – Don’t pack almond flour into the measuring cup. Spoon it in and level off for accuracy.
- Adjust if needed – Almond flour absorbs less moisture than wheat flour. If your dough seems too wet or too dry, adjust with more almond flour or a splash of milk. The dough should hold its shape but not feel stiff.
Can I Freeze These Scones?
Absolutely! You can freeze them before or after baking:
- Before baking: Shape the dough into a disc, wrap tightly in plastic wrap, and freeze. To bake, unwrap and place on a parchment-lined sheet while the oven preheats. Bake as directed, adding a few minutes to the time.
- After baking: Cool completely, wrap individual scones in plastic, then place in a freezer-safe bag. Use within 2–3 months for best flavor.
Lemon Blueberry Almond Flour Scones Recipe
Yield: 8 scones
Total Time: 25 minutes
Ingredients
For the scones:
- 2 cups finely ground almond flour, spooned and leveled (plus more as needed)
- 1 ½ tsp baking powder
- 1 tbsp lemon zest (from 1 lemon)
- ½ tsp salt
- 2 tbsp unsalted butter, frozen and grated
- ½ cup plain Greek yogurt
- 3 tbsp honey (or maple syrup)
- 1 large egg, beaten
- 1 tsp vanilla extract
- ⅔ cup fresh blueberries
For the glaze:
- ¼ cup powdered sugar (or Swerve Confectioner’s)
- 1 tbsp fresh lemon juice
- 1–2 tbsp milk or cream (adjust to desired consistency)
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Mix dry ingredients: In a bowl, stir together almond flour, baking powder, lemon zest, and salt.
- Add butter: Stir in the grated frozen butter until evenly distributed.
- Combine wet ingredients: Add Greek yogurt, honey, beaten egg, and vanilla extract. Stir until just combined. If dough is too loose, add almond flour 2 tbsp at a time until it holds its shape. Fold in blueberries gently.
- Shape and cut: Turn dough onto prepared sheet and form into a ¾-inch thick disc. Cut into 8 wedges.
- Bake for 18–20 minutes, or until golden. If edges brown too quickly, tent them with foil.
- Cool completely before moving the scones—they’re delicate when warm.
- Make glaze: Whisk together powdered sugar, lemon juice, and milk. Drizzle over cooled scones.
Storage
Store scones in an airtight container in the refrigerator for up to 4–5 days. Reheat gently before serving, if desired.
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