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Gluten-Free Blueberry Lemon Scones {and Paleo!}

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    Alyssa Workman

These delicious gluten-free blueberry lemon scones are paleo and made with almond flour. They're an easy, healthier breakfast option that the whole family will love. The fresh blueberry and lemon flavors along with the crumbly texture of the scone make for an all around yummy bite!

Gluten-free blueberry lemon scones spread out on a baking sheet with slices of lemon around them. There are crumbles of blueberry lemon scones on the top of the baking sheet.

I bet I’m not alone in saying that breakfast is my favorite meal of the day! It doesn’t even matter what time of day it is - I’m always down for some breakfast food. These gluten-free blueberry lemon scones are bursting with fresh flavor and hit the spot every time.

These scones are gluten-free, paleo, and contain no refined sugars! They are the perfect alternative to traditional scones since they won’t spike your blood sugar the way a traditional scone would. I love eating them for breakfast along with a hot cup of coffee or for an afternoon snack. 

Thankfully, these scones are super simple to make, too, and whip up in about 30 minutes. 

What is a scone?

A scone is like a cross between a biscuit and a muffin. Scones have a slightly dry texture to them and are best served with a hot cup of coffee or tea. I love eating them for breakfast or for an afternoon snack.

Scones aren’t meant to be overly sweet. These blueberry lemon scones have a few tablespoons of coconut sugar in them, but feel free to customize the sweetness to your liking. If you want to avoid adding any coconut sugar, feel free to leave it out. The blueberries will provide a bit of sweetness to the scones. On the other hand, if you're looking for a sweeter scone, add a couple more tablespoons of coconut sugar.

Gluten-free blueberry lemon scones spread out on a baking sheet with slices of lemon around them.

Are these gluten-free scones healthy?

You betcha. These gluten-free scones are made with a combination of almond and coconut flour, almond milk, and coconut sugar instead of traditional flour, heavy cream, butter, and processed sugar. They are a great source of healthy fat, protein, and fiber. I love that I can eat these scones for breakfast and feel full, not crash later. 

How to make gluten-free blueberry lemon scones

These scones are super easy to make and come together in about 30 minutes! You’ll only need 2 mixing bowls to make them, so cleanup will be a cinch. Start brewing that coffee or tea and let me show you how the magic is made:

Mix dry ingredients: In a medium mixing bowl, you’ll whisk together the almond flour, coconut flour, coconut sugar, baking powder, cinnamon, and salt.

Mix wet ingredients: In a separate medium mixing bowl, whisk together the eggs, almond milk, vanilla, coconut oil, and lemon zest.

Mix wet into dry ingredients: Fold the wet mixture into the dry mixture until the dough forms. The dough might seem crumbly at first and like there isn’t enough liquid, but don’t worry - keep stirring and the dough will come together. Then, fold in the blueberries. 

Form the scones: Place the dough onto a parchment-lined pan and form it into a round disk with your hands. Then, cut it like a pizza into 6 wedges.

The first four steps to make these scones.
The 5th and 6th step of the process to make these scones.

Tips for success

  1. If the dough seems too sticky to form into a disk, try chilling the dough first for 10-15 minutes.
  2. Brush the scones with a bit of almond milk and sprinkle with coconut sugar before baking. This step is optional, but it helps the tops of the scones brown without making the rest of the scones too dry. 
  3. Let the scones cool before removing them from the baking sheet, otherwise they might break in half. The scones will harden as they cool.

Can I use frozen blueberries in this scone recipe?

Yes! If you use frozen blueberries, make sure to leave them in the freezer right up until you are ready to stir them into the dough. Do not defrost them, otherwise they will get mushy and the color might bleed into dough.

Gluten-free blueberry lemon scones stacked on top of each other on a napkin.

Are frozen berries better for you?

Frozen berries are not only more convenient and cheaper than fresh berries, but they are also more nutritious! Fresh berries are often picked unripe to keep them from going bad on their journey to your grocery store. As a result, their nutrients don’t have a chance to fully develop.

Frozen berries, however, are flash frozen right as their nutritional content peaks. Lucky for us, they still retain their nutrients! It’s a win-win for your health and for your wallet! With that in mind, I'm a fan of using frozen blueberries when making blueberry scones.

Can I freeze these gluten-free scones?

Yes - if you have leftover scones and don’t think you will eat them in 3-4 days, feel free to store them in the freezer. To thaw, just leave them out at room temperature. Pop them back in the oven at 350 degrees F if you would like to eat them warm. 

Can I substitute coconut flour for almond flour or vice versa?

Unfortunately, coconut flour and almond flour aren’t interchangeable in gluten-free baking. Coconut flour absorbs almost three times the amount of liquid compared to almond flour, so the ratios would not work out for this recipe.

Looking for the perfect dish to round out your breakfast? Try my amazing Fresh Herb Frittata!


Prep Time: 10 minutes

Cook Time: 22 minutes

Total Time: 32 minutes

Yield: 6


  • 2 c blanched almond flour

  • ½ c coconut flour

  • 3 Tbsp coconut sugar

  • 1 tsp baking powder

  • ½ tsp cinnamon

  • ½ tsp salt

  • 2 pasture-raised eggs

  • ¼ c unsweetened almond milk

  • 1 ½ tsp pure vanilla extract

  • 3 Tbsp coconut oil, melted but not hot

  • Grated zest of 2 lemons (about 2 Tbsp)

  • 1 c blueberries


  1. Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.

  2. In a medium mixing bowl, whisk together the almond flour, coconut flour, coconut sugar, baking powder, cinnamon, and salt. 

  3. In a separate medium mixing bowl, whisk together the eggs, almond milk, vanilla, coconut oil, and lemon zest. 

  4. Fold the wet mixture into the dry mixture until a dough forms. Be careful to not over-mix the dough, as that can result in hard scones. Carefully stir in the blueberries. Don’t be afraid to use your hands. 

  5. Place the dough onto the parchment-lined baking sheet and form it into a round disk with your hands (just shy of 1 inch thick and 8 inches in diameter). Cut into 6 wedges (like a pizza) and space the wedges out a bit on the pan. 

  6. (Optional) brush the tops of the dough with almond milk and sprinkle some additional coconut sugar on top.

  7. Bake for 22-24 minutes or until golden brown around the edges. Let cool for 15-20 minutes before serving (the scones will firm up as they cool).