These gluten free lemon blueberry scones taste 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 scone 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 scones, just happen to be one of my all time favorite treats. Spring time or not! Check out these gluten free pumpkin scones for example.
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 and dairy free.
Not only are they delicious, they’re also the type of scones that you can whip together in under an hour. No refrigeration time required!
How to Make the perfect gluten free lemon blueberry scones
Start with the ingredients
Sometimes the most simple things produce the best results. And this recipe definitely proves that point. The ingredients list here is pretty short, sweet and convenient. And for all the requests for grain free and dairy free recipes, I hear ya! And this scone recipe is right on the money.
Weighing the almond flour is an essential must-do here. My almond flour actually measured 3 cups + 2 Tbsp., so measuring by weight is very important for accuracy.
A note about the lemon zest and lemon juice here – 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.
If you love one bowl recipes as much as I do, you’ll be reaching for this recipe any time the baking mood strikes. Simply add the dry ingredients into a large bowl and mix in the lemon zest too. Make a deep well in the center to add the liquid ingredients…
Then add the eggs, honey and lemon juice.
Use a sturdy spoon and mix up the dough. It will all come together and hold it’s shape, like biscuit dough. Reminds me of these almond flour biscuits, which are amazing too!
When adding the blueberries, you’ll want to use a rubber spatula to fold them into the dough. Just a few light folds is all you need.
Rolling it out
Scrape dough onto a sheet of lightly floured wax paper and form it into a ball. Use a very light roll and roll the dough out into a 8 – 9 inch disk. You’ll want the dough to be at least 1 inch thick. Even a bit thicker is fine too.
Using a sharp knife, slice the disk of dough like a pizza – into slices. Use a straight down motion, as opposed to ‘sawing’ the dough.
An easy way to get the scones from the wax paper to the baking sheet is to slide a long spatula underneath and gently move. They are easy to work with, but the dough also has a bit of ‘stick’ to it.
Baking and Icing
A quick 20 minute bake time will turn these scones a nice golden brown – and ready for enjoying!
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, I’ll share it with you – 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!
Tools I use
These gluten free lemon blueberry scones don’t require a whole lot of tools. In fact they don’t even need a mixer. But, these kitchen essentials make it so much easier to prep:
Ready for some delicious gluten free lemon blueberry scones that are also grain free and dairy free? If you enjoy this recipe, give it a review and rating!
Gluten Free Lemon Blueberry Scones [Grain Free + Dairy Free]
- 315 grams almond flour about 3 cups + 2 Tbsp.
- 1 tsp. baking soda
- 1/8 tsp. salt
- 1/8 tsp. ground cinnamon
- zest of 1 lemon
- 2 eggs lightly beaten
- 2 Tbsp. honey
- 2 Tbsp. granulated sugar
- 2 Tbsp. fresh lemon juice
- 3/4 cup fresh blueberries
- ½ cup powdered sugar
- 1 Tbsp. almond milk
- Preheat your oven to 325 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 wax paper. Form it into a round disk about 8 – 9 inches in diameter.
- Lightly roll the dough out to 1 inch thickness. Using a sharp knife, cut the dough into 8 ‘slices’. Move each slice to a baking sheet lined with parchment paper.
- Bake 20 minutes, or until the tops are golden brown. Cool on wire rack.
- 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.
- These scones are a one-bowl prep.
- Roll the scone dough to about 1 inch thickness.
- Drizzle icing over cooled scones using a plastic baggie for easy piping.