Gluten-Free Lemon Blueberry Scones

These lectin-free, sugar-free, and gluten-free lemon blueberry scones are the perfect healthy treat for breakfast or any time of the day. They are soft, buttery, flavorful, and so satisfying. Perfect with a cup of tea or coffee, and make such a great on-the-go breakfast or snack.

Why we love these scones

They are easy to make. It takes under 20 minutes to put everything together and another 20 minutes or so to bake, and they don’t require special techniques and tools.

They are healthy. Made with wholesome, nutritious ingredients, without sugar, gluten, or lectins, these scones will fit many diets and satisfy your cravings for comfort food.

They are delicious and have a great texture.

Ingredients for these lemon blueberry scones

An earlier version of these scones had xanthan gum, but it’s unnecessary, so I removed it from the recipe.

FOR THE DOUGH:

• 1 cup almond flour, packed + 2 tablespoons
• 1/2 cup sorghum flour + 1/2 cup sorghum flour for kneading
• 1/2 cup arrowroot flour (you can also use tapioca flour)
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 tablespoons monk fruit granulated sweetener (Lakanto)
• 4 tablespoons French or Italian butter
• 2/3 cup Kite Hill almond yogurt, plain (or another plant-based yogurt or goat/sheep yogurt)
• 1 pastured egg
• zest of one organic orange
• zest of one organic lemon
• 1/2 cup wild blueberries (frozen)

FOR THE GLAZE:

• 80g cacao butter
• 1 tablespoon lemon juice
• 2 tablespoons orange juice
• zest of one organic lemon (+zest of one organic orange) for more citrus flavor (optional)
• 1 teaspoon monk fruit sweetener

How to make these lemon blueberry scones:

• Preheat oven to 400F. Line a baking sheet with parchment paper.
• Add all the flours (except for 1/2 cup sorghum flour) and dry ingredients in a food processor, including the sweetener. Pulse several times. Add the butter, pulse a few times, add the yogurt, egg, and lemon zest. Pulse a few times until all are combined. Don’t over-mix.
• Take the dough out in a bowl or on parchment paper, add the 1/2 cup of sorghum flour, and gently knead it without working it too much. Add the frozen blueberries, incorporate them into the dough, and shape the dough into a round. Place it on a sheet pan and portion it into 6 triangles (or 8 for smaller scones). You don’t need to separate them now. Bake it for 15 minutes, take it out, and now you can easily separate the triangles. Put back into the oven for about 8 more minutes.
• While the scones are baking, you can make the glaze. Mix all the ingredients and melt on low heat in a saucepan. Remove from heat and wait for it to get almost solid again, but it’s still spreadable. Brush it on the scones when they are cold.

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.

Print Recipe

Gluten-Free Lemon Blueberry Scones

(27 votes, average: 4.07 out of 5)

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By Claudia Curici, Health Coach – Serves: 6-8

Prep Time: 20 minutes – Cooking Time: 23 minutes

These lectin-free, sugar-free, and gluten-free lemon blueberry scones are the perfect healthy treat for breakfast or any time of the day. They are soft, buttery, flavorful, and so satisfying. Perfect with a cup of tea or coffee, and make such a great on-the-go breakfast or snack.

Ingredients

• FOR THE DOUGH:
• 1 cup almond flour, packed + 2 tablespoons
• 1/2 cup sorghum flour + 1/2 cup sorghum flour for kneading
• 1/2 cup arrowroot flour (you can also use tapioca flour)
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 tablespoons monk fruit granulated sweetener (Lakanto)
• 4 tablespoons French or Italian butter
• 2/3 cup Kite Hill almond yogurt, plain (or another plant-based yogurt, or goat/sheep yogurt)
• 1 pastured egg
• zest of one organic orange
• zest of one organic lemon
• 1/2 cup wild blueberries (frozen)
• FOR THE GLAZE:
• 80g cacao butter
• 1 tablespoon lemon juice
• 2 tablespoons orange juice
• zest of one organic lemon (+zest of one organic orange for more citrus flavor)
• 1 teaspoon monk fruit sweetener

Instructions

1

Preheat oven to 400F. Line a baking sheet with parchment paper.

2

Add all the flours (except for 1/2 cup sorghum flour) and dry ingredients in a food processor, including the sweetener. Pulse several times. Add the butter, pulse a few times, add the yogurt, the egg and lemon zest. Pulse a few times until all combined. Don't over mix.

3

Take the dough out in a bowl or on parchment paper, add the 1/2 cup of sorghum flour, and bring the dough together without working it too much. Add the frozen blueberries, slightly incorporate them into the dough, and shape the dough in a round, place it on a sheet pan and portion it into 6 triangles (or 8 for smaller scones). You don't need to separate them now. Bake it for 15 minutes, take it out and now you can easily separate the 6 triangles. Put back in the oven for about 8 more minutes.

4

While the scones are baking you can make the glaze. Mix all the ingredients and melt on low heat, in a saucepan. Remove from heat and wait for it to get almost solid again, but it's still spreadable. Brush it on the scones when they are cold.