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.
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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
Karin
April 22, 2019 at 1:23 pmHi there, I am wondering if these need a sweetener? I do not like the taste of Monk Fruit and the Erythritol upsets my digestive tract. Any suggestions? They look so delicious!
Claudia
April 22, 2019 at 2:41 pmHi Karin, to be honest I could make this without a sweetener. And to balance things out a little bit you can drizzle some Yacon syrup or Lakanto Syrup on top if you like. But I would totally do it without sweetener, I’m not big on sweet stuff anyway.
Karin
April 21, 2019 at 6:15 pmI am wondering how necessary sweeter is in this recipe? I have figured out that Erythritol is hard on my gut and I do not like the taste of Monk Fruit. Any other suggestions? Thank you!
Mona lagan
March 1, 2019 at 7:07 amThese are amazing. What a great combination of flavors. And so easy to make
Claudia
March 1, 2019 at 10:18 amThank you so much Mona, so happy you loved them.
Marco Gavin
February 16, 2019 at 3:39 amHi Claudia, love your blog and will try out some recipes. Just one comment: President butter is most certainly not produced with Beta Casein A2 milk but with A1 / A2 mix. Dr. Gundry simplifies when he says “Southern Europe” because there are plenty of A1/A2 breed cows all over FRANCE. And President, being a big, national producer will use milk from all over FRANCE, including the north – but again, they are everywhere. Personally I believe this milk thing is the weakest part of his book and while this may make a difference to people who are lactose (A1) intolerant, i can’t find scientific evidence for the rest. Almost seems like he actively seeks for a delimiter in every food category. Net, President would be fine, but not A2
Claudia
February 16, 2019 at 12:26 pmHi Marco, thank you and this is a valid point. The thing is, we can’t take any food theory as 100% accurate, and we’ve been proved wrong so many times in the past. President butter is generally approved until we know and find better and people who are using it are usually not reporting problems. We are all different, so any theory should be adapted to our own bio-individuality. Interesting story: a friend of mine, who has been doing PP for more than a year, missed, for some reason, the point about butter being made with casein A2 milk. And she has been using “grass-fed” kerrygold to make her own ghee (meanwhile we know there have been allegations that kerrygold is not at all a grass fed butter). One day she told me she doesn;t really tolerate ghee (she gets itchy and scratchy) and I asked her what brand she buys. She said she makes her own with Kerrygold. I told her the story and she went and bought President, made ghee, and said she never had that reaction from her own ghee again. (I am well aware that by making ghee we should remove all casein, but I wonder if she didi it at home, maybe she missed some). So my approach is, until we know better, we go with whatever makes the less damage. It seems like President is a better version for most of people (from what I see reported in PP groups) and it works for me too. I started PP as a guess, it made sense but how can I be 100% sure that Dr. G’s theory is flawless? He himself does continous reasearch and admits that with new discoveries things might change. Butter from Italy is also available, haven’t seen from Switzerland yet. Oh, and speaking of how many things we don’t know yet, and I’m in a mission to find that out, I have a feeling cows from Denmark are A2… while we are saying the cattle from Northen Europe is not ok. My husband is Danish but I avoind Danish dairy, however we might find out soon that Danish dairy is ok after all.
Lisa
February 24, 2019 at 1:59 pmI’m duped again (for the 1000th time). Thank you. Didn’t realize this about KG Butter! 🙁
Claudia
February 16, 2019 at 12:37 pmOk, I found this paper: https://crimsonpublishers.com/apdv/pdf/APDV.000556.pdf – In the end is probably more a question of prevalence when it comes to dairy products, especially the ones high in fat, since there is not that much casein to begin with. While milk must be 100% A2 (however, milk is only approved in PP as a creamer, drinking a glass of A2 milk is not recommended – because of the lactose).
rebecca wilson
January 29, 2019 at 4:10 pmMy daughter and I just made these on our “snow day” in Atlanta – it never actually snowed, which made for sad kids. However these scones brightened our day! We didnt have all of the kinds of flour used here and improvised with tiger nut, cassava, almond and coconut flours. Not exactly sure of the combination we used anymore but doesnt matter because it seems these all work fairly interchangeably. They are delicious! Thank you for always making plant paradox compliant easy and delicious. We are so grateful for all of your hard beautiful work, Claudia!
Claudia
January 29, 2019 at 5:23 pmWow, what a nice story Rebecca, thank you so much. I’m sorry for the snow but I’m happy the scones saved the day :). I’m super grateful for you message, thank you so much for taking the time to write it. It matters! Kind regards xx
Allie Johnson
February 18, 2023 at 7:27 pmThis recipe may be lectin free but it is super high in oxalates due to the almond flour, sorghum, and arrow root starch. I find that eliminating certain foods cause an increase in others that cause problems. I don’t know what to do. I hear lectin free, dairy free, low oxalate, vegan, carnivore. Pretty soon there will be nothing left to eat and food will be a weight instead of a nourishing joy.
Claudia
February 19, 2023 at 9:02 amHi Allie, I understand your frustration; sometimes I feel the same, personally, but also as a recipe creator. ALL plants have anti-nutrients, so you either go carnivore (which, for me is a NO-NO) or you make sure you balance everything out. ROTATE-ROTATE is my mantra. Eat locally and in season as much as possible. That’s why I also work with all possible lectin-free flours, I don’t use only one. For example, if I make these scones, I eat one the day I make it, maybe eat another one next day, and the rest go in the freezer. I eat another one in 3 weeks, in the meantime I rotate with other things. I regularly fast from eggs, nuts, etc. Then I come back to it. It’s very important your mindset is positive around food, otherwise no matter how healthy you eat, it won’t have the healing effect you expect. xx