Paleo Lemon Blueberry Scones Recipe

This is a simple one-bowl, no moving pin required, drop scone formula. You simply whisk the dry fixings together in the bowl, at that point mix in the wet fixings. What’s more, delicately crease the blueberries into the hitter, not long before scooping onto a treat sheet and heating.

The way in to this blueberry scone formula is to continue mixing the flour blend with the wet fixings until it frames a mixture. From the start, it will appear as though there isn’t sufficient dampness, yet on the off chance that you prop up it will meet up into a pleasant batter. The consistency is like scone or treat batter.

It’s additionally essential to utilize superfine whitened almond flour for these without grain blueberry scones. Try not to substitute coconut flour or other sans gluten flour mixes as they won’t work in this formula.

Lemon Blueberry Scones

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Recipe by cookeatpaleo Course: BreadCuisine: BritishDifficulty: Easy


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This Lemon Blueberry Scones recipe is a delightful addition to any breakfast or brunch! Fresh blueberries and loads of lemon zest add an irresistible freshness to these easy to make scones.


  • 315 grams almond flour about 3 cups

  • 1 teaspoon baking soda

  • 1/8 teaspoon sea salt

  • zest of 1 lemon

  • 2 eggs

  • 2 tablespoons honey

  • 2 tablespoons fresh lemon juice

  • 3/4 cup fresh blueberries


  • Preheat oven to 325 degrees.
  • Add the almond flour, baking soda, salt, and lemon zest to a large bowl and stir to combine.
  • Make a well in the center of the flour mixture and add the wet ingredients. Starting in the center, stir the dough until well combined. Fold in blueberries.
  • Using a large cookie or ice cream scoop, drop the scones onto a baking sheet lined with parchment paper. Lightly wet hands and gently flatten the tops of the scones. They should be about 1 inch thick.
  • Bake 18-20 minutes, until the tops are golden brown. Cool on wire rack.


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