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Blueberry Scones on a cooling rack with a bowl of blueberries
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5 from 8 votes

Lemon Blueberry Scones (Dairy Free & GF)

These Lemon Blueberry Scones are the perfect healthier treat for breakfast & snacks. Loaded with lots of flavor and keep you satisfied without all the carbs & sugar.
Prep Time10 minutes
Cook Time22 minutes
15 minutes
Total Time32 minutes
Course: Breakfast, Brunch, Snack
Cuisine: American, Gluten Free
Servings: 8 scones
Calories: 152kcal
Author: Stephanie

Ingredients

  • 2 ½ cups almond flour
  • ¼ cup coconut flour
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ¼ tsp. sea salt
  • 1 zest of lemon
  • 1 tbsp. lemon juice
  • 2 eggs
  • ¼ cup unrefined coconut oil
  • 2 tbsp. pure maple syrup
  • 1 cup fresh blueberries

Instructions

  • Preheat oven to 350 degrees and line baking sheet with parchment paper.
  • In large mixing bowl add almond flour, coconut flour, baking powder, soda, & salt and whisk till thoroughly combined.
  • Then add beaten eggs, lemon juice, maple syrup and lemon zest and stir till incorporated.
  • Add firm coconut oil and mix in with fork till incorporated into dough.
  • Fold in blueberries till combined.
  • Divide dough into two separate rounds about ¾ inches thick and place on lined baking sheet.
  • Cut each round into four triangle shapes separating them slightly before baking.
  • Bake in preheated oven 20-22 minutes.
  • Store in airtight container in fridge for up to a week.

Notes

Chilling the rounds on the pan in the freezer for 15 minutes prior to slicing & baking yields better results.
The dough should be firm and slice easily without breaking apart.

Nutrition

Calories: 152kcal