Gluten Free Dairy Free Lemon Blueberry Scones
Lemon and blueberry are a lovely combination that bring out the subtle sweetness of these gluten and dairy free scones. Enjoy these paleo friendly goodies with your favorite tea for breakfast or as an easy grab and go snack.
Ingredients
- 3 cups Almond Flour
- 1 teaspoon Baking Soda
- ⅛ teaspoons Salt
- 2 tablespoons zest Lemon
- 2 individual Egg
- 2 tablespoons Honey
- 2 tablespoons Lemon Juice
- ¾ cups Blueberries
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Combine almond flour, baking soda, salt and lemon zest.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: Countertop
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Combine almond flour, baking soda, salt and lemon zest.
- Once combined, create a well in the middle and add in the eggs, honey and lemon juice.
- Begin stirring in the center and stir until well combined. Fold in the blueberries.
- Use a cookie scoop and drop the dough onto a parchment lined baking sheet. Using slightly wet hands, flatten tops to about 1 inch thickness.
- Bake at 325 for 18-20 minutes until tops are golden.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- 2 scones Amount Per Serving
- Calories
- 579
- Total Fat
- 46g
- Saturated Fat
- 4g
- Trans Fat
- 0g
- Cholesterol
- 113mg
- Sodium
- 440mg
- Total Carbohydrates
- 31g
- Fiber
- 10g
- Sugar
- 14g
- Protein
- 22g
- WW Freestyle
- 16
11 Comments
Join the discussionI just made these scones and I’m sad to say they didn’t turn out. The mixture was way too dry to form a dough. I had to add about half a cup of almond milk, then after baking they just tasted floury. No sweetness from the honey or lemon flavor came through at all. Next time I will start with 1.5 cups of flour.
I’m sorry these didn’t turn out for you Brittany! Next time, try adding the flour a little at a time until it gets to a consistency that you like and can work with. Good luck with your next batch!
I cannot have eggs. What kind of egg substitute can I use?
Could I use applesauce?
Here’s a great post on which egg substitutes work when http://onceamonthmom.com/going… I would use flax in this case.
I should have read the reviews before I made these scones, I agree with Brittany on all pts. These scones are absolutely tasteless and the mixture was so dry I had to add 1/2 cup of milk.
Overall I would find yourself a better gluten free recipe.
These were so good! Thank you for sharing!
Delicious if you ask me! Can they be made with other berries? Maybe cranberries in the fall/winter? Do you have similar recipe for zucchini bread?
Sure, cranberries would be delicious! Here is a link to Gluten Free Dairy Free Zucchini Walnut Bread: https://menu.onceamonthmeals.com/#/custom-menu/79763/swap-recipe/5757/for/2206
Pretty sure the nutrition for these is off. There’s no way it has that much fat only using 2 eggs for 4 servings
We had our dietitian update the nutrition facts on this recipe to ensure it’s correct. It does in fact have 44 grams of fat per serving (2 scones) because of the fat coming from the nuts (almond flour). Hope this helps!
These are great!
I juiced all 3 lemons that I zested to give more liquid and we like the lemon flavor. And I used frozen blueberries with no issue as well. I did add about 5 minutes to the cooking time, as they weren’t brown enough on the top for me and we like them more on the crunchy side than the softer side.