Lemon Blueberry Scones

Lemon Blueberry Scones

Whip these up for your next brunch gathering for an impressive, easy grain-free scone.

Lemon Blueberry Scones


3 cups Almond Flour

1 teaspoon Baking Soda

1/8 teaspoon salt substitute

Zest of 1 Lemon

2 Omega-3 Eggs

2 tablespoons Honey

2 tablespoons fresh Lemon Juice

3/4 cup fresh Blueberries


1. Preheat oven to 325°F.

2. Add the almond flour, baking soda, salt substitute, and lemon zest to a large bowl and stir to combine.

3. Make a well in the center of the flour mixture and add the wet ingredients. Starting in the center, stir the dough until well combined. Fold in blueberries.

4. Form dough in to a disk about 1 inch thick. Using a butter knife, cut triangles and place on a sheet pan lined with parchment paper.

5. Bake 18-20 minutes, until the tops are golden brown. Cool on wire rack.

Health Tip: Blueberries are one of the best sources of antioxidants and vitamins while being low calorie.

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