These gluten-free lemon blueberry scones are soft, buttery, and filled with wild blueberries and fresh citrus zest. Made with almond and sorghum flours and finished with a bright lemon-cacao butter glaze, they have no added sugar and are naturally lectin-free. Enjoy them with coffee or tea for breakfast, brunch, or a satisfying afternoon treat.
Why We Love These Lemon Blueberry Scones
These scones are simple to prepare, with less than 20 minutes of hands-on work. The dough comes together quickly in a food processor, without any complicated techniques or special equipment.
A combination of almond flour, sorghum flour, and arrowroot gives them a soft, satisfying texture, while butter and yogurt add richness and moisture. Wild blueberries and fresh lemon and orange zest bring brightness and flavor, and the cacao butter glaze creates a delicate citrus finish.
They are gluten-free, lectin-free, and made without added sugar, making them a lovely option for breakfast, brunch, an afternoon treat, or an on-the-go snack.
A Few Helpful Tips
Avoid overmixing the dough, both in the food processor and when incorporating the reserved sorghum flour. Working it only as much as necessary helps preserve the tender texture.
Add the wild blueberries while they are still frozen and fold them in gently so they don’t release too much juice into the dough.
The scones begin baking as one round, scored into triangles. Separating them after the first 15 minutes allows the sides to bake more evenly without making the soft dough difficult to handle at the beginning.
This recipe is part of our 10+ Sorghum Flour Recipe Round-Up.
*This page contains affiliated links, which means I get a small commission if you choose to purchase something via one of my links, at no extra cost to you.
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Gluten-Free Lemon Blueberry Scones
- Prep Time: 20 minutes
- Cook Time: 23 minutes
- Total Time: 43 minutes
- Yield: 6-8 scones
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Description
These gluten-free lemon blueberry scones are soft, buttery, and filled with wild blueberries and fresh citrus zest. Made with almond and sorghum flours and finished with a bright lemon-cacao butter glaze, they have no added sugar and are naturally lectin-free. Enjoy them with coffee or tea for breakfast, brunch, or a satisfying afternoon treat.
Ingredients
For the scones
- 1 cup packed almond flour, plus 2 tablespoons
- 1/2 cup sorghum flour
- 1/2 cup arrowroot flour (tapioca flour can also be used)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons granulated monk fruit sweetener, such as Lakanto
- 4 tablespoons French or Italian butter
- 2/3 cup plain Kite Hill almond yogurt, another plant-based yogurt, or goat or sheep yogurt
- 1 pastured egg
- Zest of 1 organic orange
- Zest of 1 organic lemon
- 1/2 cup sorghum flour, reserved for bringing the dough together
- 1/2 cup frozen wild blueberries
For the citrus glaze
- 80 grams cacao butter
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons freshly squeezed orange juice
- Zest of 1 organic lemon
- Zest of 1 organic orange, optional for a stronger citrus flavor
- 1 teaspoon monk fruit sweetener
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Add the almond flour, 1/2 cup sorghum flour, arrowroot flour, baking powder, salt, and monk fruit sweetener to a food processor. Pulse several times to combine.
- Add the butter and pulse a few times. Add the yogurt, egg, orange zest, and lemon zest. Pulse just until the ingredients come together; do not overmix.
- Transfer the dough to a bowl or a sheet of parchment paper. Add the reserved 1/2 cup sorghum flour and gently bring the dough together without working it too much.
- Add the frozen blueberries and gently incorporate them into the dough. Shape the dough into a round and transfer it to the prepared baking sheet. Cut the round into 6 triangles, or 8 for smaller scones, without separating them.
- Bake for 15 minutes. Remove the pan from the oven and carefully separate the triangles. Return them to the oven and bake for approximately 8 more minutes.
- While the scones bake, combine all the glaze ingredients in a small saucepan. Warm over low heat until melted and smooth, then remove from the heat.
- Allow the glaze to cool until it is almost solid but still soft and spreadable. Let the scones cool completely, then brush the glaze over the tops.
Notes
Add the blueberries directly from the freezer to help prevent them from releasing too much juice into the dough.
Arrowroot and tapioca flour can be used interchangeably in this recipe.
The cacao butter glaze needs to cool and thicken before being applied. If it is still very liquid, allow it to cool a little longer.
21 Comments
Lauren
March 26, 2024 at 9:53 pmHi Claudia, I’ve made these vegan and they turn out great! Made them twice now and leave out the blueberries and orange zest. I also don’t worry about the glaze as we usually have them with sugar free jam and coconut yoghurt. Are you ok with me posting this on my website made vegan?
Claudia
March 28, 2024 at 7:54 amHi Lauren, it’s very kind of you to ask. Of course, you can share your vegan version, I’m also interested to try it. -Claudia
Martha
August 6, 2023 at 11:47 amI’ve made these twice now. So easy to make and they are yummy. Thank you!
Claudia
August 6, 2023 at 2:00 pmHi Martha! Thank you for your message. So happy you loved them! xx -Claudia
Hilary Heaney
September 26, 2019 at 5:04 amWow this was delicious. I’m very new to Dr. Gundry programme so far so good. I’m in Australia couldn’t find French or Italian butter anywhere. By reading the messages above the butter is a2 I used our regular butter. I know it’s not “legal”so to speak. But loved it.
I also have a question for you, after reading on your site I see your into intermittent fasting and use Dr. Gundry products. I am also a intermittent faster and have been for several years now. My question is does dr. Gundry PREBIOTHRIVE break the fast as it says to have first think in the morning. No stress if you don’t know the answer. I’ve been listening to many of his pod cast sat to see if there is any information in there but haven’t found anything as yet. Love you web site and looking forward to cooking many more things from it. Kind regards Hilary from AUS.
Claudia
September 26, 2019 at 9:52 amHi Hilary, happy you liked the scones, thank you for letting me know. As per the fasting, yes, the prebio thrive will break the fast. Just take it before you have your first meal of the day. xx
Rada
July 28, 2019 at 7:30 amGreat idea to use Cacao butter for the glaze.
Karin
April 24, 2019 at 11:41 amThank you very much, Claudia!