Make the best almond flour scones that are gluten-free, grain-free, dairy-free, and low FODMAP. Bursting with blueberries or raspberries, these easy-to-make scones are moist, flavorful, and perfect for a healthy treat!
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Today, I’m sharing two versatile versions of gluten-free lemon scones with you: Blueberry Ginger Lemon and Raspberry Lemon. Both are equally delicious and perfect for whichever berries (fresh or frozen) you have on hand, inspiring you to get creative with your baking.
Why You Need These Gluten-Free Almond Flour Scones in Your Life:
Ingredients for Gluten-Free Lemon Scones with Berries
- Egg
- Vegetable Oil. I use avocado oil or high-oleic sunflower oil, both of which are rich in heart-healthy monounsaturated fat yet still have a neutral taste.
- Maple Syrup
- Vanilla Extract
- Citrus Zest. I used lemon in this recipe, but orange zest paired with berries is delectable, too!
- Ginger (optional for Ginger Lemon Blueberry Scones)
- Almond Flour. Opt for “superfine” almond flour, like Bob’s Red Mill, for the best consistency and texture.
- Tapioca Flour
- Baking Powder
- Salt
- Fresh or Frozen Berries. Use blueberries, raspberries, or any favorite berries. Frozen wild blueberries, rich in antioxidants, are an especially nutritious option!
See the recipe card for ingredient amounts and the full recipe.
Almond Flour Scones Step-by-Step Instructions
- Preheat your oven to 350 degrees F. Line a baking sheet with silpat or parchment paper to keep the scones from sticking.
- Mix the egg, oil, maple syrup, vanilla, and citrus zest in a large mixing bowl with a whisk.
- Add the almond flour and tapioca flour/starch, baking powder, salt, and (optional) ginger to the liquid ingredients. Stir with a large fork or spoon until the mixture is well combined.
- Stir in the berries. If you’re using frozen berries, there’s no need to defrost them.
- Spread the scone batter onto the parchment or silpat-lined baking sheet and shape it into a circle about 8 inches in diameter. Use a serrated knife to slice the dough into 6 servings.
- Bake for 20 minutes and remove from the oven. Cut the scones in the same place again and continue baking for an additional 5 minutes or until light golden brown. Allow to cool for 5-10 minutes before serving.
Mixing up the dough for these almond flour scones (raspberry version pictured above) is super easy. Waiting 25 minutes for them to come out of the oven, warm and tender, is another thing all together. But, absolutely, positively, well worth the wait, as evidenced by how quickly my family and I gobbled them up!
Storage and Reheating Instructions
If you have leftover scones, wrap them loosely in aluminum foil and store them at room temperature for 2-3 days. Or, store them in the refrigerator in an airtight container for up to 5 days. Craving that “hot out of the oven” warm berry deliciousness? Reheat one scone for about 20-30 seconds in the microwave.
Tip! Do not store them in an airtight container at room temperature, or they will get too moist!
Nutrition & Special Diets
This scone recipe is not just delicious, it’s also gluten-free, dairy-free, low FODMAP, grain-free, and MIND diet-friendly–berries and nuts are two of my favorite brain healthy ingredients!
While it’s not low-carb, it’s definitely lower in carbs and added sugar than traditional scones, giving you a healthier option without compromising on taste. Additionally, these scones are much lower in saturated fat than traditional scones, making them a heart healthy choice.
Regarding nutrition, each scone has 360 calories, 9 grams of protein and 5 grams of fiber-pretty darn good for a scone recipe!
Serving Suggestions
- Pair one scone with eggs or Greek yogurt, plus fruit for a high-protein breakfast.
- Enjoy with a cup of coffee or tea for a cozy snack. I’m really loving this Tulsi (Holy Basil) Turmeric Ginger Tea in the afternoon for a caffeine-free pick-me-up!
FAQs about almond flour scones
Watch me make these almond flour scones on Instagram!
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Preheat oven to 350 degrees F, and line a baking sheet with parchment paper or Silpat.
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Crack egg into a large mixing bowl, and stir well with a whisk or fork. Add avocado oil, maple syrup, vanilla extract, and lemon zest to the egg, and mix well with a whisk or fork to combine.
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Add the almond and tapioca flours, baking powder, salt, and (optional) ground ginger to the liquid ingredients. Stir well with a large fork or mixing spoon. Add the raspberries or blueberre {if using frozen, you do not need to defrost them first} to dough, and stir well to combine.
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Add the raspberries or blueberries to the dough and stir well to combine. Note: If you are using frozen berries, you don’t need to defrost them first.
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Spoon the mixture on to the parchment paper or Silpat lined baking sheet. Moisten your hands with water and shape the dough into a circle, about 8 inches in diameter. Cut the dough into 6 triangles with a serrated knife and bake for 20 minutes.
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Remove the baking sheet from oven, and cut the scones in the same place again with a serrated knife. Place back in to oven to bake for an additional 5 minutes. Remove from the oven, and allow to cool for 5-10 minutes before serving.
- Berries: Use your favorite fresh or frozen berries or a combination of berries.
- Avocado Oil: High-oleic sunflower oil, also rich in heart healthy monounsaturated fats is a good replacement for avocado oil.
- Spices: Try swapping the ground ginger with other spices such as cinnamon, cardamom, or nutmeg. Note: You may need to adjust the amount>
- Egg: Swap the egg with a flax or chia egg for a vegan scone recipe.
Serving: 1scone | Calories: 357kcal | Carbohydrates: 22g | Protein: 9g | Fat: 28g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 109mg | Potassium: 197mg | Fiber: 5g | Sugar: 6g | Vitamin A: 46IU | Vitamin C: 6mg | Calcium: 153mg | Iron: 2mg
More Almond Flour Recipes You’ll Love!
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