Almond Flour Lemon Blueberry Scones

Almond Flour Lemon Blueberry Scones are a fresh, naturally sweetened, and gluten-free take on a classic baked good. Combining the nutty richness of almond flour with tart lemon zest and bursts of juicy blueberries, these scones are light, satisfying, and full of flavor. Finished with a tangy lemon glaze, they strike the perfect balance between indulgence and nourishment.

This recipe is ideal for a weekend brunch, a cozy afternoon tea, or as a make-ahead morning treat. Made with wholesome ingredients and without refined sugar, it’s a smart choice for anyone looking for a better-for-you option without compromising on taste.

Why You’ll Love This Recipe

• Naturally gluten-free and grain-free
• Sweetened with honey instead of refined sugar
• Moist and tender, with a delicate crumb
• Packed with real blueberries and fresh lemon zest
• Easy to prepare with minimal equipment
• Freezer-friendly and ideal for batch baking

These Almond Flour Lemon Blueberry Scones aren’t just a treat—they’re a celebration of bright, fresh ingredients and healthy baking.

Preparation Phase and Tools to Use

For best results, ensure that your kitchen environment is cool and calm, especially during warm months. Almond flour dough can soften quickly, so cold ingredients and efficient prep help maintain the right texture.

Essential Tools and Equipment

• Large mixing bowl
• Medium whisk
• Rubber spatula
• Grater (for frozen butter)
• Parchment paper
• Baking sheet
• Sharp knife or bench scraper

Importance of Each Tool

• Grater: Ensures the butter stays cold and distributes evenly into the dough.
• Rubber spatula: Gentle enough to mix almond flour without overworking it.
• Parchment paper: Prevents sticking and promotes even baking.

Preparation Tips

• Freeze butter ahead of time for best results.
• Use finely-ground almond flour—not almond meal—for a smooth texture.
• Avoid overmixing to maintain a light, tender crumb.
• Let the scones cool completely before glazing; almond flour bakes are fragile when warm.
• If dough is too sticky, add almond flour a tablespoon at a time until it’s workable but not dry.

Ingredients

For the Scones

• 2 cups finely-ground almond flour, spooned and leveled
• 1½ teaspoons baking powder
• 1 tablespoon lemon zest
• ½ teaspoon salt
• 2 tablespoons unsalted frozen butter, grated
• ½ cup plain Greek yogurt
• 3 tablespoons honey
• 1 large egg, beaten
• 1 teaspoon vanilla extract
• ⅔ cup fresh blueberries

For the Lemon Glaze

• ¼ cup powdered sugar (or Swerve for sugar-free)
• 1 tablespoon fresh lemon juice
• 1–2 tablespoons milk or heavy cream (to adjust consistency)

Step-by-Step Directions

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine almond flour, baking powder, lemon zest, and salt.
3. Add grated frozen butter to the bowl and mix to evenly distribute it throughout the dry ingredients.
4. Stir in Greek yogurt, honey, beaten egg, and vanilla extract until the dough just comes together.
5. If the dough feels too soft to shape, add almond flour one tablespoon at a time until it holds but remains moist.
6. Gently fold in the blueberries, being careful not to crush them.
7. Transfer the dough to the lined baking sheet. Form it into a round disc about ¾ inch thick.
8. Use a sharp knife or bench scraper to cut the disc into 8 equal wedges.
9. Bake for 18–20 minutes, or until the tops are lightly golden. If edges begin browning too fast, tent loosely with foil.
10. Let scones cool completely on the baking sheet before handling.

Glazing

While the scones are cooling, whisk powdered sugar, lemon juice, and milk in a small bowl until smooth. Adjust the consistency by adding more milk as needed. Drizzle over completely cooled scones and serve.

Serving Suggestions

These scones are best served slightly warm or at room temperature. They pair beautifully with both sweet and savory accompaniments and are perfect for:

• Brunch tables with fruit, yogurt, and egg dishes
• Afternoon tea with herbal or black tea varieties
• Coffee breaks with a hot or iced brew
• Dessert platters alongside lemon bars or fruit tarts

For a special touch, serve them with a small side of extra glaze or a dollop of whipped cream. If you’re avoiding sugar, plain Greek yogurt adds a tangy complement without overpowering the flavor.

You can also customize the presentation:

• Slice and fill with whipped ricotta or cream cheese for a tea sandwich-style treat
• Top with additional lemon zest for a more intense citrus aroma
• Pair with a berry compote or chia jam to boost the fruit element

Common Mistakes to Avoid

Working with almond flour requires a bit of care. It behaves differently from traditional flour, and certain errors can affect the final result. Avoid the following mistakes to ensure perfect scones every time.

Overmixing the Dough

Almond flour is more delicate than wheat flour. Overmixing the wet and dry ingredients can result in a dense or gummy texture. Mix until just combined and avoid kneading.

Using Warm or Soft Butter

Cold, grated butter is essential for achieving flaky layers. Warm butter blends too quickly and doesn’t create the small air pockets needed for lift and texture.

Skipping the Cooling Step

These scones are fragile when warm due to the high fat content in almond flour. Allowing them to cool on the baking sheet helps them firm up and hold their shape, especially before glazing.

Adding Too Much Almond Flour

It’s tempting to add extra flour if the dough feels sticky, but too much can make the scones dry. Instead, chill the dough briefly to firm it up if needed.

Overbaking

Because almond flour browns faster than other flours, keep a close eye on baking time. Start checking at 16 minutes and remove as soon as the tops turn lightly golden.

How to Perfect the Recipe

For consistent results, follow these guidelines:

• Always use finely-ground almond flour for a soft, cohesive dough
• Grate the butter while frozen for easy incorporation and flakiness
• Mix gently to keep the structure tender and light
• Fold in blueberries carefully to avoid breaking or bleeding
• Chill the dough for 10 minutes before shaping if it’s too soft
• Let scones cool completely before applying glaze to prevent it from melting or running off

These tips will help maintain the structure, texture, and flavor of your scones, giving you bakery-level results at home.

Side Dish Recommendations

Pair your Almond Flour Lemon Blueberry Scones with any of these wholesome side dishes to create a balanced and memorable meal:

1. Fresh Fruit Salad
   A mix of berries, melon, and citrus enhances the scones’ natural sweetness and adds freshness.
2. Greek Yogurt Parfait
   Layer yogurt with granola and honey for a creamy, crunchy complement.
3. Chia Seed Pudding
   A healthy, make-ahead option with a mild flavor that won’t compete with the scones.
4. Avocado Toast
   A savory contrast that balances the sweet notes in the scones.
5. Scrambled Eggs with Herbs
   Soft, creamy eggs with chives or dill offer a satisfying protein side.
6. Smoked Salmon Bites
   A rich, savory element that works surprisingly well with citrus-based pastries.
7. Iced Matcha Latte
   The earthy notes of matcha balance the brightness of lemon and blueberries.
8. Sparkling Lemonade or Infused Water
   Light and refreshing, these drinks accentuate the citrus glaze.

These thoughtful pairings transform a simple scone into a well-rounded meal, ideal for entertaining or treating yourself to a café-style breakfast at home.

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Expert Tips for Success

A few additional strategies can make a big difference when baking with almond flour:

• Use parchment paper or a silicone baking mat to prevent sticking and promote even browning.
• Fold blueberries in last and gently. Almond flour dough is delicate, and the berries can burst easily if overmixed.
• Avoid using almond meal, which includes almond skins and results in a grittier texture.
• Let the scones cool completely before moving or glazing. They firm up as they cool and are fragile when hot.
• For a thicker glaze, use less milk or cream; for a drizzle effect, add more liquid gradually until the desired consistency is reached.

Storage and Reheating Instructions

Scones are best enjoyed fresh, but they can be stored or frozen for convenience without losing quality.

Refrigeration

• Store in an airtight container in the refrigerator for up to 5 days.
• Place a piece of parchment between layers to prevent sticking.

Freezing

• Cool scones completely before freezing.
• Wrap individually in plastic wrap and store in a freezer-safe container for up to 3 months.
• Glaze only after thawing to avoid sogginess.

Reheating

• Reheat in a preheated oven at 300°F (150°C) for 5 to 7 minutes to revive texture.
• Avoid microwaving, as it can make the scones soft or rubbery.

These storage methods ensure that you can enjoy homemade scones anytime without compromising flavor or texture.

Frequently Asked Questions

Here are answers to the most common questions about Almond Flour Lemon Blueberry Scones, based on popular queries and reader feedback.

Can I use frozen blueberries?

Yes, but you should toss them in a tablespoon of almond flour before adding to the dough. This helps prevent the berries from bleeding into the batter and turning it purple.

Can I substitute coconut flour for almond flour?

No. Coconut flour absorbs significantly more liquid and would require major recipe adjustments. Stick with finely-ground almond flour for best results.

How can I make this recipe dairy-free?

Use a dairy-free yogurt such as coconut or almond-based yogurt, and substitute the butter with a plant-based option. Be sure to also use dairy-free milk in the glaze.

Are these scones keto-friendly?

They are low in carbs compared to traditional scones, but to make them keto-compliant, replace the honey with a keto-approved sweetener like monk fruit or erythritol.

Can I make the scones ahead of time?

Yes. You can prepare the dough and shape it into a disc, then refrigerate it overnight. Cut and bake the next day for fresh scones in the morning.

Why are my scones crumbly?

This can happen if the dough is too dry or if you overbake them. Be sure to measure almond flour properly (spoon and level, do not pack), and monitor baking time closely.

Can I double the recipe?

Absolutely. Just divide the dough between two baking sheets and rotate them halfway through the baking time to ensure even browning.

Final Thoughts

Almond Flour Lemon Blueberry Scones are more than just a baked good—they’re a wholesome, satisfying treat that combines nutrition with flavor. Whether you’re cutting gluten, reducing sugar, or simply exploring new ways to enjoy classic pastries, this recipe offers a fresh perspective. With its citrus zing, natural sweetness, and tender crumb, it’s proof that healthier baking can still feel indulgent.

Thanks to simple ingredients and reliable preparation steps, this recipe is ideal for beginner and experienced bakers alike. The combination of almond flour, lemon, and blueberries offers both comfort and vibrancy, making these scones suitable for any season and any table.

For more gluten-free baking recipes, visit related posts on almond flour cookies, paleo muffins, and low-sugar breakfast ideas.