These lemon blueberry scones are perfectly flaky with rich buttery flavor plus fresh lemon and sweet juicy blueberries. The lemon icing makes them out of this world delicious! The perfect healthier brunch treat, these scones are paleo, dairy free, gluten free and irresistible!
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Be intimidated no more by scones! These lemon blueberry scones couldn’t be easier to make, or produce a more satisfying final product!
I only say this because scones – paleo or not, used to intimidate me as a baker.
But, once I figured out the key to deliciously flaky, tender grain free and paleo scones, I couldn’t stop! Scones are now one of my favorite grain free treats to bake.
Paleo scone dough (and dough in general) can be tricky to work with when you’re starting out.
It’s not always easy to tell that it’s the right consistency, since it tends to be stickier than traditional dough.
Not to worry because I’ve been through enough trial and error to learn all the tips!
Let’s get into the details and I’ll also give you some tips for working with paleo dough below.
What You Need to Make Lemon Blueberry Scones
I know that three types of flour might seem like a lot, but I find that for scones the addition of coconut flour works really well.
They hold their shape better and give you a beautifully flaky texture. Here’s what you’ll need to prepare the scones:
- blanched almond flour
- tapioca flour
- coconut flour
- aluminum free baking powder
- baking soda
- fine sea salt
- fresh lemons
- pure maple sugar, or coconut sugar
- ghee, grass fed butter or palm shortening
- any milk of your choice
- pure vanilla extract
- pure almond extract
- large egg
- fresh blueberries
- organic powdered sugar or monk fruit sweetener (for icing)
How to Make Lemon Blueberry Scones
In a large bowl, stir together the almond flour, tapioca flour and coconut flour plus the baking powder, baking soda, salt, lemon zest and the maple or coconut sugar.
Add the cold ghee or shortening in pieces, and use a pastry blender to cut it into the dry mixture until it resembles coarse crumbs. This can also be done by pulsing a few times in a food processor.
Make a well in the center of the mixture and add the coconut milk, almond extract and egg. Stir well until no flour spots show – the dough will be sticky.
Gently fold in the raspberries, then place the bowl in the freezer to chill for 20-30 minutes.
Meanwhile, preheat your oven to 400° and line a large baking sheet with parchment paper. Sprinkle lightly with tapioca.
After chilling the dough, place it on top of the parchment. Sprinkle lightly with a bit more tapioca and work the dough into a disk about 7”.
Using a very sharp knife, cut the dough into 8 triangular wedges. If it becomes too wet or sticky to work with at any point, place the whole baking sheet in the fridge or freezer to firm it up.
Using a rubber spatula or your hands, carefully separate the wedges and place them 2” apart on the on the baking sheet.
Place the entire baking sheet in the refrigerator or freezer for another 10 minutes. This helps the scones keep their shape while baking.
Bake in the preheated oven for 16-18 minutes or until set and golden brown.
While they cool on the baking sheet, make the glaze. Whisk together the powdered sugar and lemon juice until a smooth drizzle forms.
Drizzle it over the warm scones (after partially cooling) and serve warm or room temperature.
Tips for Working with Paleo Dough
Paleo dough is often sticky, and this is usually a good sign! Sometimes if a dough is too easy to work with, the final product is one that’s too dry and crumbly. Yes, paleo baking can be quite the challenge!
There’s sometimes a fine line between too wet and just-sticky enough.
If after chilling, your dough is still too wet to handle, I recommend adding 1/2 tablespoon of coconut flour. Since coconut flour absorbs so much moisture, a little bit goes a long way! Allow it to chill for about 5 minutes after adding the coconut flour, and see if it’s workable.
DO NOT add coconut flour liberally since it will create a very dense and dry finished product. Even a teaspoon can considerably alter the texture of the dough!
If the dough is fine to work with after chilling but it becomes too wet or sticky to work with after shaping or while cutting, place the whole baking sheet in the fridge or the freezer to firm it up.
It’s also best to chill the scones after cutting and right before baking, since they’ll keep their shape better this way.
I have also found that using extra tapioca or arrowroot flour while working with the dough helps make it easier to work with, and doesn’t affect the final product. You can use either flour liberally when shaping the dough into a disk if it’s too sticky.
How to Store These Paleo Lemon Blueberry Scones
While the scones are best fresh and a little bit warm, they also save remarkably well! I kept mine loosely covered on the countertop for 2 days and they were still great!
They will keep for about 2 days at room temperature and a week in the fridge.
You can also freeze them without the icing to save for longer. Thaw and gently reheat for a fresh scone whenever you want!
I hope you’re ready for a fun baking project that will leave you in scone heaven. Roundup your ingredients and get ready for a huge treat – it’s time to make lemon blueberry scones!
Lemon Blueberry Scones {Grain Free, Paleo}
Lemon Blueberry Scones {Grain Free, Paleo}
Ingredients
Scones:
- 2 cups blanched almond flour
- 3/4 cup tapioca flour plus a bit more to dust the dough
- 1/4 cup coconut flour
- 1 1/2 teaspoon aluminum free baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 tablespoon grated lemon zest from about one large lemon
- 1/2 cup pure maple sugar or coconut sugar
- 1/2 cup ghee or grass-fed butter or palm shortening, chilled, cut or broken into pieces
- 6 tablespoon milk of your choice (dairy free or dairy)
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 1 large egg
- 1 cup fresh blueberries
Lemon Icing:
- 1/2 cup organic powdered sugar or monk fruit sweetener
- 1 tablespoon fresh lemon juice
Instructions
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In a large bowl, stir together the almond flour, tapioca flour and coconut flour plus the baking powder, baking soda, salt, lemon zest and the maple or coconut sugar.
-
Add the cold ghee or shortening in pieces, and use a pastry blender to cut it into the dry mixture until it resembles coarse crumbs. This can also be done by pulsing a few times in a food processor.
-
Make a well in the center of the mixture and add the coconut milk, almond extract and egg. Stir well until no flour spots show - the dough will be sticky.
-
Gently fold in the raspberries, then place the bowl in the freezer to chill for 20-30 minutes.
-
Meanwhile, preheat your oven to 400° and line a large baking sheet with parchment paper. Sprinkle lightly with tapioca.
-
After chilling the dough, place it on top of the parchment. Sprinkle lightly with a bit more tapioca and work the dough into a disk about 7”. Using a very sharp knife, cut the dough into 8 triangular wedges. If it becomes too wet or sticky to work with at any point, place the whole baking sheet in the fridge or freezer to firm it up.
-
Using a rubber spatula or your hands, carefully separate the wedges and place them 2” apart on the on the baking sheet. Place the entire baking sheet in the refrigerator or freezer for another 10-15 minutes. This helps the scones keep their shape while baking.
-
Bake in the preheated oven for 16-18 minutes or until set and golden brown.
-
While they cool on the baking sheet, make the glaze. Whisk together the powdered sugar and lemon juice until a smooth drizzle forms. Drizzle it over the warm scones (after partially cooling) and serve warm or room temperature.
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Store the scones loosely covered at room temperature for one day, or wrap tightly and freeze them after cooling to keep longer. Enjoy!
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