Okay, besties, let’s get real for a sec. I have been craving that bakery vibe lately, but my tummy hasn’t been vibing with gluten. So, I took matters into my own hands and created these dreamy Gluten-Free Lemon Blueberry Scones with Almond Flour. Seriously, these are about to become your new obsession.
These scones are unbelievably easy to whip up, and they taste like a ray of sunshine met a blueberry explosion. We’re talking perfectly crumbly texture, bright lemon flavor, and juicy blueberries in every single bite. And the best part? This easy Gluten-Free Lemon Blueberry Scones with Almond Flour recipe uses almond flour, making them naturally gluten-free and packed with good-for-you fats. Trust me, you won’t miss the gluten at all. Learning how to make the best Gluten-Free Lemon Blueberry Scones with Almond Flour just got a whole lot easier! Perfect for breakfast, brunch, or a midday snack.
Serving and Pairing Suggestions
Okay, so you’ve got these warm, amazing scones fresh from the oven. Now what? First, slather them with some good quality butter or clotted cream if you’re feeling fancy.
For a full brunch spread, pair these Gluten-Free Lemon Blueberry Scones with Almond Flour with some Vegan Tofu Scramble for a savory contrast. Or, if you want to keep it light and fresh, serve them alongside a bright and refreshing Watermelon Agua Fresca. Seriously, the combo is chef’s kiss. A dollop of lemon curd would be super delicious too!
Tips and Notes
- Almond Flour Power: Make sure you’re using a finely ground almond flour for the best texture. Avoid almond meal, which can be too coarse.
- Chill Out: Chilling the dough before baking helps prevent the scones from spreading too much in the oven.
- Lemon Zest is Key: Don’t skimp on the lemon zest! It adds so much brightness and flavor.
- Mix-In Magic: Feel free to get creative with your mix-ins. White chocolate chips or raspberries would also be amazing in these scones.
- Storage: These scones are best enjoyed fresh, but you can store them in an airtight container at room temperature for up to 2 days.
Ready to bake your new fave treat? What are you waiting for? Let me know your fave mix-in ideas in the comments below! For more gluten-free goodness, check out the gluten-free baking category on the blog!
Gluten-Free Lemon Blueberry Scones with Almond Flour
Equipment
- 1 Mixing bowl
- 1 Baking sheet
- 1 Parchment paper
- 1 Whisk
- 1 Pastry cutter
Ingredients
- 2 cups almond flour - finely ground, for best texture
- 1/4 cup coconut flour - for added fiber
- 1/4 cup maple syrup - natural sweetness without gluten
- 1/2 teaspoon baking soda - for lift
- 1/4 teaspoon salt - to enhance flavor
- 1 lemon - zested and juiced for fresh taste
- 1/2 cup blueberries - fresh or frozen
- 1/4 cup almond milk - or any milk of your choice
- 1 egg - to bind the ingredients
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine almond flour, coconut flour, baking soda, and salt.
- Add the lemon zest, lemon juice, maple syrup, almond milk, and egg to the dry ingredients and mix until combined.
- Gently fold in the blueberries.
- Using a pastry cutter or your hands, form the dough into a round shape about 1-inch thick on the prepared baking sheet.
- Cut into 8 wedges and separate slightly on the sheet.
- Bake for 20 minutes, or until golden brown.
- Allow to cool slightly before serving.