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Gluten Free Dairy Free Lemon Blueberry Scones

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Gluten Free Dairy Free Lemon Blueberry Scones

Mindy
The Cook
4 Servings
8 Ingredients
11 Comments

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.

4 Servings
8 Ingredients
11 Comments

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

  • Parchment Papers
  • Baking Sheets
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

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Make It Now Cooking Directions

Oven Cook

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Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
2 scones
Amount Per Serving
Calories
530
Total Fat
44g
Saturated Fat
4g
Trans Fat
0g
Cholesterol
95mg
Sodium
450mg
Total Carbohydrates
23g
Fiber
10g
Sugar
6g
Protein
21g
WW Freestyle
14
Diabetic Exchanges: 8 Fat
0 Fruit
0 Milk
0 Other Carb
0 Starch
0 Veg
3 Lean Meat

11 Comments

Join the discussion
  1. I 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.

    1. 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!

  2. 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.

  3. 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?

    1. 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!

  4. 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.

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