Glazed Almond Flour Lemon Blueberry Scones {Gluten Free + Paleo}

Healthier lemon blueberry scones made with almond flour, for extra flavor and an amazing moist texture! They are paleo, gluten-free, dairy-free and can easily be made without refined sugar. 

overhead shot of glazed lemon blueberry scones made with almond flour on a white countertop

This post is sponsored by iHerb, an online natural products company. Of course, all opinions are my own and this yummy recipe is all yours. I may even have a lil’ surprise for you guys at the end of the post! 

Ok friends, before we start salivating over these awesome paleo lemon blueberry scones, can I tell you just a few words about iHerb?!

Most of the ingredients used in today’s recipe were purchased on their website ????‍♀️Do you guys know this company? ?They sell everything from vitamins to beauty products and of course, groceries.

assorted iherb products on a white marble countertop

I’ve been a long time customer so when they reached out to me for this post, I immediately accepted because they’re honestly the bomb!

The shipping is always quick + easy (I’ve tried it from 3 different countries now but they ship to over 160 countries – US and Canada included of course!), they carry a very large selection of brands and products (more than 5,000 grocery products actually) and they have really good prices too.

I know I sound like a salesman right now, but don’t be mad! You know I wouldn’t be sharing this with you guys if I didn’t think you would truly love them, right?

Now! Let’s focus on these gluten-free lemon blueberry scones because yummy food is what really matters, right?!

So first, if you have the round English drop scones in mind, you might feel totally deceived when making this scones recipe.

The shape, the texture, and the taste are completely different. They’re like…not even distant cousins.

They are,  however, a close relative to the “American” scones, if only by their shape (and their lemon+blueberry flavor – which would be a big no-no for the Brits!).

freshly baked lemon blueberry scones made with almond flour on a baking sheet

Almond flour makes these Paleo Lemon Blueberry Scones extra moist!

Because these lemon blueberry scones are made essentially with almond flour and not “classic” white flour, they have a kind of moist, cakey texture inside, with a slightly crispy outside.

I actually just spent about 10 minutes writing this last sentence and trying to convey the texture to you guys, but it’s still not even close to being accurate (maybe that’s the Frenchie in me ?).

Anywho, I guess you will really need to try these delicious scones and see for yourself! All I can tell you is that they are both crispy and moist, but not too much.

Trust me, these gluten-free scones have just the right texture.

Almond flour has become one of my favorite flours for making gluten-free treats and I love that iHerb has plenty of brands to choose from (I love the super-fine almond flour from Bob’s Red Mill!).

I still haven’t been able to locate some in my new city, so yay for online grocery shopping!

close-up of a lemon blueberry scone made with almond flour and drizzled with lemon glaze

Instead of butter, this scones recipe uses coconut oil!

Now, let’s talk BUTTER. ‘Cause we all know butter is like one of the most, if not THE most important ingredient when making scones, right?

Well, not this time actually. ???? I tested this scones recipe more times than I care to admit. Each time changing one ingredient here, one ingredient there and my taste testers and I all agreed on one thing:

The coconut oil version was actually better than the scones made with butter (and it was a blind test so you know it’s legit!).

The texture is still very rich and super flavorful like it would with butter. I prefer to use refined coconut oil (this big Nutiva one is my fav) to avoid the coconut taste but I reckon unrefined coconut oil would be delish in this scones recipe too, especially with the lemon and blueberry flavors.

overhead shot of almond flour lemon blueberry scones topped with lemon glaze

Which sugar shall I choose for these gluten-free Lemon Blueberry Scones:

And of course, you knew I wouldn’t use refined sugar for these babies, right? Well, the biggest chunk of them anyway?

 I’ve said it before but coconut sugar (like this one and this one!) is the way to go to sweeten your healthier treat!

It’s still sugar, let us not fool ourselves, but it’s unrefined, low GI and overall a bit better for you (if you think it means you should have two pieces, I definitely won’t judge).

That being said, if you want to treat yourself even more, try drizzling some of that lemon vanilla glaze on top of your scones.

It’s totally optional but extra delicious – especially if you use a good quality vanilla extract.


p.s.: If you’re new to iHerb, you can get 5% off your first order by clicking this link AND get an extra $5 off your order of $40 or more by using the promo code WELCOME5 at checkout! ????

close-up on lemon blueberry scones made with almond flour drizzled with lemon glaze

If you tried these Lemon Blueberry Scones, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest, and Facebook for more deliciousness and behind-the-scenes!

paleo gluten-free lemon blueberry scones on a white tabletop
4.78 from 18 votes

Glazed Almond Flour Lemon Blueberry Scones {Gluten Free + Paleo}

Delicious and healthier lemon blueberry scones made with almond flour, for extra flavor and an amazing moist texture! They are paleo, gluten free, dairy free and can easily be made without refined sugar. They make the perfect afternoon treat!

Course Dessert
Cuisine American
Keyword blueberry, paleo, scones
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 1 hour 20 minutes
Servings 8 scones
Calories 312 kcal
Author Marie


Lemon Glaze (optional - leave out to keep paleo)

  • 1/2 cup confectioners sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1/2 teaspoon Simply Organic vanilla extract


  1. Preheat oven to 375F / 190C degrees. Line a baking sheet with parchment paper and set aside.

  2. In a large mixing bowl, whisk together almond flour, arrowroot, coconut sugar, baking powder, and salt. Make a well in the center of the flour, mix and whisk in eggs, lemon juice & zest until well combined. 

  3. Then, add chilled coconut oil, using a pastry cutter or knife to “cut” into the flour (you want small pieces of coconut oil throughout the dough). Continue until the batter has specks of coconut oil throughout. 

  4. Fold in fresh blueberries (see method below in the notes if using frozen blueberries), then chill dough for at least 30 minutes.

  5. Once the dough has chilled, scoop it on the prepared baking sheet.  Using your hands, form dough into an even-layered disk shape (about 7 inches / 17 cm wide). The dough might still be sticky, but it's ok. You might use lightly wet hands if needed. 

  6. Cut into 8 even pieces with a long sharp knife (like a pie, but without separating the slices), sprinkle with coconut sugar (optional) then bake for 22-24 minutes or until golden brown on the edges and dried to the touch.  

  7. Just when they're out of the oven, re-cut the scones if needed. Set aside to cool for 20 minutes. 

  8. While the scones are cooling, prepare the glaze. Whisk together all ingredients until smooth. Once the scones are cooled, drizzle all scones well with glaze. Serve immediately. 

Recipe Notes

  • These scones are best served straight away. If not, they will still be delicious but the texture will be softer. 
  • CAN YOU USE FROZEN BLUEBERRIES? The short answer is yes, you can, but using fresh blueberries is much easier. If blueberries are not in season and you can only find frozen ones, here's the method to avoid having blue scones (if you don't care about your batter being blue, you can follow the normal instruction above):
    • Do not add the frozen blueberries to the batter that will chill in the fridge. You will need to add them only after
    • Once the dough is chilled, prepare your blueberries. Place the blueberries in the colander and rinse them under cold water (to remove any frost). Drain really well, then pat them dry thoroughly (the dryer, the better). Toss them with a bit of flour to cover them (any kind will work - you can use arrowroot like in the recipe). Try to work quickly so they don't start to thaw.
    • Scoop half of the batter on the parchment paper, flatten it into a disk and arrange 3/4th of the blueberries on top, pushing them with your thumb into the batter. Scoop and shape the other half of the dough on top and add the remaining blueberries. Continue the recipe as written. 
Nutrition Facts
Glazed Almond Flour Lemon Blueberry Scones {Gluten Free + Paleo}
Amount Per Serving (1 scone)
Calories 312 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 5g31%
Cholesterol 40mg13%
Sodium 127mg6%
Potassium 130mg4%
Carbohydrates 30g10%
Fiber 3g13%
Sugar 14g16%
Protein 7g14%
Vitamin A 70IU1%
Vitamin C 5mg6%
Calcium 111mg11%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.
Don’t forget that new iHerb customers can get 5% off their first order by clicking this link AND get an extra $5 off their order of $40 or more by using the promo code WELCOME5 at checkout! ????

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posted in
Breakfast / Brunch Clean Eating Dairy Free Desserts Gluten free Paleo Paleo/Primal Recipes Refined Sugar Free Spring Recipes Summer Recipes Vegetarian
  1. Hello Marie, from the looks of this scones I can tell that they are moist and delicious further more I am amazed that it took you 10 minutes to describe the texture for us to truly want it some more–highly appreciated the time and effort. Please do keep on making more healthy recipes to inspire us more to be baking as well.

    1. I just made them and they turned out amazing! I used a little more than 1 cup of blueberries and I also made the glaze. I used 2 tbsp of powdered sugar and 2 tbsp of arrowroot starch. I added 5 drops of liquid stevia and the lemon juice/zest. It really made the scones over the top delicious!!

  2. Greetings, Marie,
    Thank you for sharing your recipe. I had all the ingredients (except coconut sugar, which I will now use thanks to your comment) – so I just baked a batch. This was my first time using all almond flour and tapioca flour so the texture is a bit different from my gluten laden scone. Still moist, good flavor, crumbly and a bit nutty (almost grainy, but in a good way). For sweetener, I used 2 Tbsp. agave and added 2 T Greek yogurt. Instead of the glaze, I brushed a little bit of soy milk on each scone and added a sprinkle of raw sugar. Otherwise, followed your recipe.
    For a gluten free & paleo recipe, they are pretty good. In fact my husband, who is anti-gluten free & anti-paleo anything, preferred this recipe.
    Since I do not have a gluten issue, I will use your recipe as a base and tweak it by adding wheat and coconut flours. I do love your idea of chilling the coconut oil and cutting it into the flour, though, and leaving small chips and then chilling the dough. I do the same with butter:)
    Since my husband loved it, I gave it 5 stars. Gave a couple to my neighbors, but haven’t heard back from them.
    Thank you for all the effort you put into your description. It was easy to follow. Keep on baking!

  3. Thank you so much for this delicious recipe. These scones got 2 thumbs up from both of my teen daughters who can be hard to please with “healthier” versions of things. I happen to have a cast iron cornbread/scone pan that is already divided into 8 wedges, so I used that for baking and they came out fantastic with a nice crust and moist inside. This is definitely getting bookmarked!

  4. Wasn’t crazy about the texture. I don’t usually expect scones to be squishy and rubbery on the inside, but that’s exactly what these were. They didn’t have that crumbly texture you normally associate with scones.

    I was also confused about why the shortening gets mixed into the batter *after* the wet ingredients. Aren’t you normally supposed to cut it into the dry ingredients and then add the wet to that?

    1. Hi Sarah! I’m sorry to hear you weren’t a big fan of these scones! As I mentioned in the post, they are not your typical scones both in terms of taste and texture – however they never turned out squishy and rubbery for me and others so I’m not sure what happened. And yes, because the ingredients are so different than traditional scones, the method is different too.

  5. These are now my go-to scones. I’ve made the recipe as is, but also modified it by adding apples, cinnamon and walnuts and eliminating the lemon and blueberries. I’ve also made it with flax eggs, as we have dairy-free, egg-free, and grain free diets in our house. Thanks so much for posting this recipe. We love it!

    1. Hi Fran! Oh wow, you are giving me all kinds of new ideas! Your versions sound amazing and I am tempted to try the flax egg variety as well. Thanks so much!

  6. Best scone recipe yet! Followed the recipe and wouldn’t change anything. Froze three scones, took one out two days later to check texture, still soft and wonderful. Will try warming a little on next frozen one. Thanks so much!

    1. Hi Patti. If you’d like to get ahead, you can make and shape the dough into scones ahead of time and leave them in the fridge overnight. Or you can freeze them on a baking sheet, transfer the frozen unbaked scones to a zip-top bag, and bake them straight from frozen, adding a couple of minutes to the baking time

  7. These are excellent!!! I just made them. Their texture was slightly different than I expected, the inside is a little moist, but it’s still super delicious. They are not grainy or sandy, which a plus. They are very full of flavor.
    Thank you for sharing this recipe.

  8. Thank you for the recipe. I made these today. I had to use chia eggs as my husband is egg free. I think the substitution was okay. The texture is not a traditional dry scone texture. I did have to bake them for about 5 minutes longer than the called for time. My husband loved them and said they were good. He said to just call them something other than scones and he would never know. Maybe blueberry breakfast cake. 🙂

  9. I made these scones for Mother’s Day, they were divine! But not too sweet. We added chopped walnuts too. My dad couldn’t believe they didn’t contain butter, just coconut oil. I’ll definitely make these again!!

  10. Thank you for this great scone recipe! 😊 I’ve made these twice already in the last month, so good!! A friend of mine said how they liked that the scones are the right amount of sweet, not too sweet. I will definitely be trying more of your recipes! I am curious to try adding poppy seeds since I like those in lemon scones.

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