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  • Liz Hoobchaak

Blueberry Lemon Scones

Updated: Nov 6, 2022

Eating gluten free and grain free doesn’t mean you should have to sacrifice taste and deliciousness. These blueberry scones taste like they are fresh from the bakery and make for a decadent breakfast treat.


2 eggs

2 tbsp almond or cashew milk

1/2 cup honey

1 tbsp lemon juice

1 tsp lemon zest

1 tsp almond extract

4 tbsp cold unsalted butter

2.5 cups almond flour

1 tsp baking soda

1/2 tsp salt

1/2 cup unsweetened dried blueberries


  1. In a food processor, pulse the almond flour, baking soda, salt and cold butter until the butter is broken up into pea-sized pieces.

  2. In a separate mixing bowl, combine all the other ingredients. Fold in the almond flour mixture into the wet ingredients until well combined.

  3. Place the mixing bowl in the freezer for 15 min or the fridge for 25 minutes to allow the dough to become more dense.

  4. While dough is chilling, preheat oven to 350ºF. Line a baking tray with parchment paper. Place a separate piece of parchment paper on the counter as your working surface. Sprinkle a handful of almond flour on your your work surface.

  5. Once dough is chilled, gather it into a ball and place it on your work surface. Use your hands to roll into a round shape no more than 8 inches across. The dough will be sticky so use the almond flour to help shape and cut.

  6. Use a pastry cutter to cut 8 even triangles and transfer them into the baking tray about an inch apart.

  7. Bake for 18-20 min until golden brown on top.

Recipe yields approximately 8-10 scones.

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