These gluten free blueberry lemon scones are delicious and were voted on by you! I was debating an orange chocolate chip or these blueberry lemon and these won by a landslide. So here they are!
For as long as I can remember, I have been a scone girl. Growing up, I was the kid the picked the frosting off the cake and just ate the cake. I never liked things really sweet. Well, times haven’t changed. I still prefer things less sweet. I think that’s why I like scones so much. They have just enough sweetness, but it’s not overpowering and it allows the other delicious flavors to come out.
Going gluten free
Many of you know this, but about 6 years ago I made the decision to eliminate gluten from my diet. I was having some health issues that went away after eliminating it for a week or so. I haven’t gone back since.
With that being said, I have been on a mission the past 6 years to maintain all of the flavors without the gluten. I didn’t want to feel like I was missing out by not eating it. Sure, I miss a really good piece of Chicago style pizza or a delicious donut, but I have found substitutes for almost everything!
Finding the perfect gluten free blueberry lemon scones
It has been a combination of using other people’s recipes and also creating my own. There are so many great recipes out there, but you have to find them and that can take a lot of trial and error (which means time). So let us help you find the perfect gluten free blueberry lemon scone recipe. These orange cranberry scones are also amazing.
Better than Starbucks?
I mean, heck, even if you do eat gluten, these are delicious. In fact, my husband and I went to Starbucks this past weekend to plan out our lives (seriously) and he got a blueberry scone. A few bites in, he looked at me and said “I think I like yours better.” HELLO! 🙂 #winning
*Update! This recipe has become one of our most viewed and loved recipes by all of you. We get questions regularly on substitutions, baking questions, etc. So I wanted to address a couple of questions.
Substitutions? A lot of you are unfamiliar with arrowroot or have trouble finding it. We have had people make them successfully subbing tapioca flour or regular flour in the place of arrowroot. You can also replace the blueberry/lemon with pretty much anything! Some fun flavors that sound good to me – raspberry, orange chocolate chip, cranberry orange. SO many options!
Baking – it’s super important to bake them enough or they may end up soft. You want that perfect (somewhat) dry, crispy scone. So once you have them formed into the rounds, use a pizza cutter and cut each round into 8 pieces. Bake for about 20 minutes. They should look almost done, but not quite yet golden brown. Using a small spatula, separate them on the pan and return to bake until golden brown on the top. This will allow them to crisp up/dry out on the inside as well!
Here is the recipe, friends! Enjoy!
Blueberry Lemon Scones
Equipment
- Food processor
Ingredients
- 2 cups almond flour
- 1 cup arrowroot flour (tapioca or regular flour should also work)
- 1/4 cup sugar
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 1/2 cup cold butter (cut into cubes)
- 1 egg
- 1 Tbsp. lemon zest
- 2 Tbsp. lemon juice (about 1/2 lemon)
- 1 cup blueberries
Instructions
- Turn on the oven to 350 degrees.
- In a food processor, add in the almond flour, arrowroot, sugar, baking soda and salt.
- Pulse until combined. (If you don't have a food processor, mix together.)
- Add in the cubes of butter and pulse until they are about the size of a small pea. (You can do the same thing with a fork or pastry cutter, it just takes a little work.)
- Next, add in the egg and the lemon zest and juice.
- Pulse until it starts to come together and for a ball.
- Remove the dough with your hands and place half of the dough in a bowl. Set the other half aside.
- Add in half the blueberries and gently fold them in. The dough will most likely turn a little blue, but that's ok!
- Take this dough and on a pan lined with parchment paper, make pat the dough into a six inch round or so.
- Repeat with the other half of the dough.
- Using a pizza cutter, cut each round into eight pieces (not separating) and bake for about 20 minutes.
- Remove and using a spatula, separate the triangles and return to oven for another 5-10 minutes or until golden brown.
- Remove and allow to cool on a rack. Enjoy!
