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.
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Gluten-Free Lemon Blueberry Scones
- Prep Time: 20 minutes
- Cook Time: 23 minutes
- Total Time: 43 minutes
- Yield: 6-8
Description
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
- 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, the egg and lemon zest. Pulse a few times until all 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 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.
- 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.
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