Gluten Free Lemon Blueberry Almond Scones

A Little Sunshine in a Scone

Hello, my dear. Come sit with me. I want to tell you about my favorite morning treat. These lemon blueberry scones are like a little hug from the sun.

The lemon zest makes the whole kitchen smell fresh. The blueberries promise a sweet, juicy surprise. I just love how something so simple can feel so special. Doesn’t that sound nice?

A Kitchen Mistake Turned Happy

I first made these for my grandson, Leo. He can’t have regular flour. I was so nervous that day. My hands were shaking a little.

But you know what? The dough was softer than I expected. It came together beautifully. Leo took one bite and his whole face lit up. I still smile thinking about that. It showed me that new recipes are just new adventures.

Let’s Make the Dough

First, mix your almond flour, baking powder, and that lovely lemon zest. Now, grab your frozen butter. Grating it is the secret trick. It makes the scones so light and flaky.

Mix the yogurt, honey, egg, and vanilla in another bowl. Pour the wet into the dry. Stir until it just comes together. Now, gently fold in those blueberries. Try not to squish them. What’s your favorite berry to bake with? I’d love to know.

The Secret to Perfect Scones

Your dough might feel a bit sticky. That’s okay. Just add a tiny bit more almond flour. Pat the dough into a circle on your baking sheet. Then cut it into eight wedges.

Here is the most important part. You must let them cool completely after baking. I know it’s hard to wait. But they are very fragile when warm. This patience makes all the difference.

A Drizzle of Sweetness

The lemon glaze is like the final touch of sunshine. Just whisk powdered sugar and lemon juice. Add a splash of milk until it’s thin enough to drizzle.

*Fun fact: The word “scone” comes from Scotland!* It was named after the Stone of Destiny. Isn’t that a fun bit of history? Do you prefer your scones plain or with a sweet glaze?

Why This All Matters

Baking like this is about more than food. It is a way to show someone you care. It says, “I thought of you.” That is a powerful thing.

It also teaches us to be brave in the kitchen. Trying new things, like almond flour, can lead to wonderful surprises. What new ingredient have you been curious to try? Share your ideas with me.

Ingredients:

Ingredient	Amount	Notes
Almond flour	2 cups	Finely ground, spooned and leveled, plus more as needed
Baking powder	1 ½ tsp
Lemon zest	1 tbsp	From about 1 lemon
Salt	½ tsp
Unsalted butter	2 tbsp	Frozen and grated
Plain Greek yogurt	½ cup
Honey (or maple syrup)	3 tbsp
Large egg	1	Beaten
Vanilla extract	1 tsp
Fresh blueberries	⅔ cup
Powdered sugar (or Swerve Confectioner’s)	¼ cup	For the optional glaze
Fresh lemon juice	1 tbsp	For the optional glaze
Milk or cream	1–2 tbsp	For the optional glaze, adjust to desired consistency

My Favorite Gluten-Free Lemon Blueberry Scones

Oh, hello there! Come on into my kitchen. It’s a lovely day for baking. I want to share my recipe for lemon blueberry scones. They are soft and full of happy flavors. The lemon makes them bright. The blueberries make them sweet. I think you will love them.

My granddaughter and I make these on sunny mornings. We love to watch the dough come together. The smell in the kitchen is just wonderful. It makes the whole house feel cozy. Let’s get our hands a little dusty with almond flour. Are you ready?

• Step 1: First, let’s wake up the oven. Turn it on to 350°F. Get a baking sheet and put parchment paper on it. This little paper saves so much scrubbing later. I still laugh at the time I forgot it. What a sticky mess that was!
• Step 2: Now, grab a big mixing bowl. Put in your almond flour, baking powder, lemon zest, and salt. Stir it all up. Grate your frozen butter right into the bowl. It should look like little crumbs. (A hard-learned tip: freeze your butter for 30 minutes first. It makes grating so easy!)
• Step 3: In another bowl, mix the wet things. That’s the yogurt, honey, egg, and vanilla. Doesn’t that smell amazing? Pour this right into your dry ingredients. Stir gently until it becomes a soft dough. If it’s too sticky, add a spoonful more almond flour.
• Step 4: Here comes the fun part! Gently fold in your blueberries. Try not to squish them. Then put the dough on your baking sheet. Pat it into a circle that’s about ¾-inch thick. Use a knife to cut it into 8 triangles, like a pizza.
• Step 5: Pop them in the oven for about 20 minutes. They should be golden brown. If the edges get dark, just lay a piece of foil on top. Now, this is important. You must let them cool completely. They are very fragile when warm. Do you like your scones plain or with a sweet glaze? Share below!

Cook Time: 18–20 minutes
Total Time: 35 minutes
Yield: 8 scones
Category: Breakfast, Snack

Let’s Mix It Up!

Recipes are like good stories. You can tell them a little differently each time. Feel free to play with this one. Here are a few ideas I’ve tried. They all turned out delicious.

• Raspberry Lemonade: Use raspberries instead of blueberries. Their tartness is so nice with the lemon.
• Orange Cranberry: Swap the lemon zest for orange. Use dried cranberries instead of fresh blueberries.
• Lavender Dream: Add a teaspoon of dried lavender to the dry mix. It feels so fancy and special.

Which one would you try first? Comment below!

The Perfect Plate

A warm scone is a lovely treat all by itself. But you can make it a tiny feast. I love to split one open and spread a little softened butter on it. The way it melts is just perfect. For a fancier touch, add a dollop of clotted cream or lemon curd.

What should we drink with these? A cup of hot Earl Grey tea is my favorite. The bergamot flavor dances with the lemon. For a cozy evening, a small glass of sweet Moscato wine is nice. It tastes like grapes and sunshine. Which would you choose tonight?

Keeping Your Scones Fresh and Ready

Let’s talk about keeping these scones yummy. They are best the day you bake them. But they will last two days in an airtight container on the counter.

You can also freeze them for later. I wrap each cooled scone tightly in plastic wrap. Then I pop them all in a freezer bag. This makes a quick breakfast so easy.

I once gave a whole batch to my neighbor. She froze them and enjoyed them for weeks. To reheat, just warm a frozen scone in a 300°F oven for 10 minutes.

Batch cooking saves you time on busy mornings. It means a warm, homemade treat is always close by. Have you ever tried storing it this way? Share below!

Simple Fixes for Scone Success

Sometimes, our baking needs a little help. If your dough is too sticky, do not worry. Just add a bit more almond flour, one spoon at a time.

I remember when my first scones spread too much. My secret? Keep your butter frozen until you grate it. This makes the scones light and flaky.

If your berries are sinking, try this trick. Toss them in a spoonful of your almond flour first. This little step helps them stay put in the dough.

Getting the texture right builds your cooking confidence. A few small fixes can make your food taste so much better. Which of these problems have you run into before?

Your Scone Questions Answered

Q: Are these scones really gluten-free? A: Yes! Almond flour makes them naturally gluten-free. They are perfect for friends with sensitivities.

Q: Can I make the dough ahead? A: Absolutely. You can shape the dough and freeze it overnight. Just bake it straight from the freezer.

Q: What can I use instead of honey? A: Maple syrup works just as well. It gives a lovely, warm flavor.

Q: Can I double this recipe? A: You sure can. It is a great way to make a bigger batch for a crowd.

Q: Is the glaze necessary? A: No, it is just for fun. The scones are sweet and tasty all on their own. Which tip will you try first?

A Little Note From My Kitchen

I hope you love baking these sunny lemon blueberry scones. They always make my kitchen smell wonderful. Fun fact: The lemon zest adds a big burst of flavor without any sourness.

I would be so happy to see your creations. Sharing food is one of life’s great joys. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Olivia Hartwell.