May 8, 2018
This post may contain affiliate links. Please read our disclosure policy.
These almond flour scones make a perfect paleo treat you can enjoy for breakfast, a snack, or with a cup of coffee. This recipe is easy to make, and one bite of the soft scone with juicy, sweet blueberries will win anyone’s heart.
I love scones and when I went grain-free a few years back, I had to find an alternative for my usual Starbucks treat.
I finally created a recipe with an almond flour dough that could easily be shaped without falling apart and yields delicious paleo scones.
Almond Flour Scone Ingredients
Here’s everything you need to make this Almond Flour Blueberry Scone recipe:
- almond flour: the main grain-free flour that gives these scones their soft centers. Make sure to use almond flour and not almond meal, which is coarser.
- coconut flour: a highly absorbent grain-free flour. You only need 3 tablespoons and required for this recipe.
- honey: for a little natural sweetness.
- egg: this isn’t a typical scone ingredient, but they are essential when you’re working with grain-free flours.
- almond milk: or any unsweetened non-dairy or dairy milk.
- coconut oil: ghee and butter will also work!
- lemon zest: brings out the blueberry flavor.
- baking soda: a leavening agent that helps give these grain-free scones a little ‘fluff’.
- sea salt: brings out the flavors of the other ingredients.
- blueberries: you can use fresh or frozen blueberries, just make sure to thaw the frozen ones before folding them into the batter.
While these scones are made with honey, they are a paleo breakfast option that still tastes yummy and packs less than 170 calories per scone.
If you are going grain-free, paleo, or simply trying to eat healthier, I’m sure you are aware of how frustrating it can be to find recipes made with fresh ingredients that the rest of the family will want to eat.
It’s why so many parents find my Family Kickstart program helpful. It’s a 4-week clean eating meal plan made with family-favorite recipes recreated without highly processed foods or refined sugars.
The entire program comes in a paleo or clean-eating version, based on what best suits your goals or season of life. You can learn more about everything kickstart has to offer here.
How to Make Almond Flour Blueberry Scones
Grain-free scones take no more work than regular scones. Here’s how to make them:
Preheat the oven to 350F and line a large baking sheet with parchment paper.
- Sift the flours
Sift the almond and coconut flour together in a stand mixer or large bowl.
- Make the dough
Add the honey, egg, 3 tablespoons almond milk, lemon zest, baking soda, and salt. Using the mixer attachment, mix until a loose dough forms, then gently fold in the blueberries.
*If making this in a large bowl, use a large spoon to do the mixing.
- Shape the scones
Using a biscuit cutter, fill it with ½ to ¾-inch of dough. Press it down with your hands to form the scone and lift the cutter, so the dough releases. Repeat with remaining dough.
*The dough is a little sticky, so I found the easiest way to shape the scones was with a biscuit cutter.
Brush the tops of the scones with the remaining milk. Bake for 18 to 20 minutes or until golden brown. Allow the scones to cool before eating.
You can also watch the process to make these grain-free scones in the video below:
Almond Flour Scone Texture
Almond flour scones should have crisp exteriors that break into soft, moist centers. Although just as flavorful, unlike traditional scones, these are not light and crumbly.
Are Almond Flour Scones Low Carb or Keto?
These almond flour scones have 15g of carbohydrates per serving, and while they are lower in carbs than regular scones, they don’t classify as a low-carb or keto option.
Can You Substitute Almond Flour for All-Purpose Flour in Scones?
This scone recipe uses a combination of almond and coconut flour, but it’s not as simple as swapping the almond flour for equal parts regular flour.
Almond flour has a unique texture, and coconut flour is more absorbent than traditional flours. If you exchange one for another which would likely yield less than favorable results.
If you need a regular scone recipe, you can make these Classic Scones and fold blueberries into the dough.
Can you Freeze Almond Flour Blueberry Scones?
This is a freezer-friendly scone recipe. Just prepare the scone dough according to recipe directions, leave unbaked and freeze them on a parchment-lined baking sheet.
Once frozen, transfer the scones to a large zip bag and freeze for up to 3 months. To bake, remove the desired amount of scones from the freezer and add 2-3 minutes to the original baking time.
More Almond Flour Scone Flavors
While this is a blueberry scone, it makes a great base recipe for other delicious scone variations. Feel free to swap the berries for another mix-in, such as currants, dried fruit, chocolate chips, or berries.
- ⅓ cup dried currants
- ½ raspberries
- ⅓ cup dried cranberries + 1 teaspoon orange zest
- ¼ cup dried cherries + ¼ cup chocolate chips
- ¼ chopped pecans + ¼ cup shredded coconut
- ⅓ cup chocolate chips
Almond Flour Blueberry Scones
- 1 ¾ cups blanched almond flour sifted
- 3 tablespoons coconut flour sifted
- ¼ cup honey
- 1 egg
- ¼ cup almond milk or any milk, divided
- 3 tablespoons coconut oil or butter melted
- 1 teaspoon lemon zest
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ½ cup blueberries
- Preheat the oven to 350F and line a large baking sheet with parchment paper.
- In the bowl of a stand mixer, sift the almond and coconut flours. Add the honey, egg, 3 tablespoons almond milk, butter, lemon zest, baking soda, and salt to the flours. Using the mixer attachment, mix until a loose dough forms and gently fold in the blueberries.
- Using a biscuit cutter, fill it with ½ to ¾-inch of dough. Press it down with your hands to form the scone and lift the cutter, so the dough releases. Repeat with remaining dough.
- Brush scones with the remaining tablespoon of almond milk.
- Bake for 18-20 minutes until golden brown. Allow them to cool down prior to eating.
- Store leftovers in an airtight container for up to 2 days.
I tried this recipe and loved it. The scones probably needed to stay just a little bit longer in the oven, but there were delicious! I will definitely make this recipe again. Thanks Laura!
these grain free scones were so good
Sonia Dudnic Sreedharan
Absolutely out of this world good! It was so hard to stop at just one but the perfect treat. I followed the recipe exactly just added some cardamom powder for flavour. Delicious!! Thank you for a brilliant recipe. Yesterday I made your gluten free muffins (also awesome) but these scones I could just eat this for breakfast, lunch & dinner.
I love this recipe for blueberry scones too! I’m thrilled you enjoyed them.
Hi my kids are allergic to nuts to are these good with another flour like maybe oat flour or gluten free flour???
Lisa, take a look at this recipe for gluten-free scones. You can follow it and adapt it by adding the blueberries and lemon zest to the recipe. Unfortunately, swapping out the almond flour for another won’t work with this recipe.
Can you make this recipe with an egg substitute? I’m allergic to egg whites.
Hi Susan, this recipe can indeed be made with a flax-egg (1 tablespoon flax meal + 3 tablespoons warm water). Enjoy!
Fabulous recipe! I think I may know why some bakers are finding their dough too wet to shape. The recipe calls for 1/4 cup of almond milk but if you read further you will find that only 3 tablespoons go into the dough. The rest is for brushing on top. I have been guilty of not reading through recipes before charging ahead
I have just tried out this recipe, it’s scrumptious. I wanted to make a little over half the recipe but then added a quarter cup of honey by mistake which made it a bit runny, I decided to add a little more coconut flour to absorb the extra moisture, used a whole egg and after baking, it turned out right. I like it. Thanks for the recipe. Looking forward for more Gluten-free recipes. I didn’t add blueberries.
I’m so glad you enjoyed them.
Hi my name is Deen can you use all coconut flour instead of almond flour
Hi Deen! You can not. Coconut is 10x more absorbent and your scones will dry out and fall apart. sorry!
I made these just as the recipe called for and formed by had as suggested. They came out absolutely delicious! Taste is just sweet enough and they were light and yummy! What us the nutrition facts on these?
Hi Kimberly! I just updated the recipe to show you the nutrition facts per serving. Enjoy!
Thank you so much!
So good! Left out the honey and used chopped dark choc and raspberries instead. Had better put them in the freezer before I eat them all!
Just made these and they turned out amazing!! I swapped out the honey for agave, the coconut oil for vegan butter, and sprinkled the tops with coconut sugar. They are just sweet enough and the flavor combo is perfect! They turned out crisp on the outside, yet tender on the inside. Can’t wait to gobble these up all week!
Holy moly are these good!!! I could eat a dozen in one sitting. I’m on a complete elimination diet, so I cheated a tiny bit by actually using the honey, but I used a little less than the recipe calls for. I also think the salt could be omitted as well, because they taste a bit too salty for me. Otherwise, THANK YOU! I was looking for a breakfast alternative from my daily protein shake and this is it. I’m so happy I can have something yummy and healthy at the same time that fits my diet. I would definitely make these again (and again and again). Any other recipes you have that you would recommend?
How exciting, I wish you much success with your new healthy eating journey! I could send you on a recipe adventure around my site, but if you need more help all in one place, my grain free cookbook is just what you need http://bit.ly/grainfreemealsbook 😉
Hi Laura! Thank you for a beautiful website and lots of inspiring recipes. I have to tell you, when I read comments on people’s blogs about recipes – I never know how the bloggers manage to continue being so polite and responsive! You’ve very clearly stated the expectations for this recipe, and provided lots of examples of other recipes if people don’t need grain free. And yet the comments from others don’t recognize that. You win a blue ribbon in my book for keeping your patience!
I had some less-than-amazing blueberries, but your recipe saved them! The scones were delicious! I used a large, old school ice cream scooper to make the scones. I tend to use this ice cream scooper whenever I make almond/grain free biscuits. The dough is usually wet, and scooping out the biscuits makes it really easy!
Again, thanks for the great recipes!
What a great tip Kim! I know exactly the type of scoop you are suggesting and it’s brilliant! And thanks for the funny insight. I just try to put myself in their shoes and realize that not everyone has the same cooking/baking knowledge and they might need further clarification. Now, if they start substituting half the ingredients in a recipe with whatever they have on hand, I can’t help much; since I test my recipes a few dozen times for consistency and accuracy as written. I’m so glad the recipe helped you make the most out of your “less-than-amazing” blueberries!
We can’t do nuts in our house–do you have any suggestions on what would make a good substitute for the almond flour? We’re pretty new to grain free eating–so far we have used mostly coconut flour. Thanks!
You can use pumpkin seed or sunflower seed flours, which essentially is grinding the seeds into a flour like texture. I have a grain-free cookbook, The Best Grain-Free Family Meals on the Planet, that explains this process and makes sure how each recipe can be made nut-free.
OMG!!!!! These were so delicious! Thank you Laura for that recipe and the variation options. I used dried cranberries and ghee; followed the rest to the letter. And my oh my, these were awesome! I made a lemon glaze, that didn’t turn so much out like glaze, rather a sauce, but all the same, it taste great with the scones. Again thank you and I love your recipes. I am new to paleo and so far am loving every bit of it.
Oh, and they held together great. Wish I could show a pic.
Thank you!! Glad you enjoyed! You can always tag me on Instagram @LauraSFuentes 😉
Just made half a batch of these – without the blueberries – and they worked well, held together well to unlike so many that just crumble in your hands.
I am allergic to honey. What can I use as a substitute for the honey without compromising the texture of the scone?
I let you know on Twitter how much I love these scones!
Mine were a little wet still and very doughy though, not as light and fluffy as the scones i used to eat where the ingredients were wheat flour butter sugar etc… I’m not sure if this is due to the difference in ingredients or I should have left them in longer?
Emma, a little longer next time if they are too “wet” but they dont’ feel as dry as flour scones. Totally different flour texture. I’m glad you enjoyed them!
Thanks for the info!
mmmmmm….Any thoughts on a different “flavor”? Like cinnamon scones? Would I just add some cinnamon (coconut) sugar?
You can try these pumpkin scones. I haven’t experimented with this recipe other than cinnamon raisin or fruit.
I just made these for breakfast & they were delicious!! Thanks for the recipe!
These are so good and a great recipe for little kids to help make! My three year old son loved helping and then eating them all up. We followed the recipe except we ran out of almond flour, so I used 3/4 of whole wheat pastry flour. Still turned out perfectly! Will definitely add to our recipe file. 🙂
They look like hockey pucks.
yes, well they are round and shaped like hockey pucks. Hopefully yours did not turn out like them! lol
I made these with cashew meal in place of the almond, due to an allergy and frozen raspberries. Everything else the same and they turned out beautifully. Thanks for the recipe!
I’m so glad they turned out great with cashew meal! I’m thrilled you enjoyed them.
They are amazing, very delicious and soft.
I’m glad you liked them Mayra!
I made these and they are so delicious. Amazing texture for paleo.
Laura, this recipe looks delicious! I’m looking for a good lemon scone recipe to use as a base for lavender (either dried lavender to the mix or sprinkling with lavender sugar or a lavender glaze). If I remove the blueberries from this recipe, do you think I need to add additional liquid (lemon juice, maybe)? If so, any thoughts on how much liquid?
I have several friends who are paleo and I’d like to have some options for them. Thanks.
I haven’t tried adding lavender but I’m sure they would be delicious. You might want to add 1 tablespoon of honey or maple syrup in addition but the scones should come out fine. Enjoy!
This recipe is a keeper! Mine turned out yummy and great! Thanks for sharing! I have a love affair with scones too and sadly avoiding grains I’ve not been having them so I’m so happy to find a recipe that I can bake and freeze for whenever I feel like one!
It’s very forgiving 😉 Enjoy Ashley!
Delicious. Easily the tastiest I’ve every made. My mixture was too wet to shape so I made muffins.
I have my first attempt at these in the oven now and am so excited! Do you know the nutritional breakdown for the scones perchance? Thanks!
No I don’t. I don’t count calories or fat just use real food ingredients. You can, however, plug the ingredients into a recipe calculator online.
These tasted good, but they were as crumbly as sand- however I used all coconut flour and no sifter or mixer, so that may have had to do with it.
Kelly, if you used all coconut flour for this recipe there was not enough moisture to make it stick. The recipe is not designed to be a coconut flour only recipe. Sorry! Hopefully you have all the ingredients you need next time and can enjoy them as they are intended.
These were perfect with clotted cream and jam! Will definitely make again. Thanks!
Thank you for the recipe. I did not have almond flour so I used 1/2 cup coconut flour and 1/4 c arrow root powder. The scones came out really yummy. The pictures are really cute also ^_^
GREAT substitution Amanda!
Can you put them in a pan and cut them up or will they fall apart?
Shirley, these need to be shaped before baking.
So good! These smelled amazing baking. I replaced the blueberries with raspberries and used orange blossonm honey and added a dash of vanilla. These had the house smelling amazing. I needed a little something sweet in my life and these witg black coffee made my morning.
that combination sounds amazing Shereesa!
If I use almond flour with regular flour, Would the scones work?
I have not tried this recipes with regular flour. If you can have regular flour, you might try my other scone recipes.
Glad to find this recipe.
I used ground almonds as my flour- not sure if this is the same as almond flour?
Jana, almond four is essentially ground almonds. As long as the ground almonds had the same consistency, the recipe should work. 🙂
Thanks. Could I swap the ratios, in other words, use 1 3/4 cups coconut flour and 3 tablespoons almond flour?
No. coconut flour absorbs a lot more moisture. grain free recipes are designed to be followed as it.
It worked! I added 1 extra tbsp of almond milk, like you suggested, and also reduced coconut flour by 1 tsp. Thanks so much!
GREAT!!! now you have a go-to recipe! you can swap out the blueberries for anything you want!
Is there any way to replace the honey with a non-liquid sweetener like coconut sugar? Or would that affect the texture too much?
Carly, while I haven’t tried it but if you try it, add about 1 tablespoon of additional liquid. If the mixture is too dry, the scones won’t hold.
Do you think an egg substitute would work well in these? We can’t do eggs around here. 🙂 Do you know which type of substitute would work best – applesauce, flax, EnerG egg replacer, etc? Also… I don’t have a biscuit cutter at the moment… can these be hand-formed, or is the dough too sticky for that?
I’ve never tested with egg substitute. If I had to choose, probably flax since it’s the most gelatinous… but I can’t guarantee the results.
you can also hand form them of course.
Anne Marie, have you tried this recipe with an egg replacer? We have to avoid eggs (esp yolks) for one child so I’d love to know if you’ve tried something that worked- or didn’t! 🙂
They don’t’ hold together as well.. but they worked baked in the cupcake pan.
Which egg replacer did you try? I am new to egg replacement, just learned of an egg allergy with one kid. I knowtohere is the flax seed/water option, the applesauce option and the Powder egg replacer, which we can’t use because (I think) it has potato starch in it, which he is also allergic to potatoes. 🙁 We just learned of all this, so I am in the middle of a lot of trial & error. Its expensive! So if I can learn from someone else’s trials, that’s great! 🙂
My go-to egg replacer is 1 tablespoon ground flax per egg method. Like I said, they won’t hold up well shaped like you see in the post but you can give them a shape in a muffin tin, filled half way up. I can’t remember baking time, so you’ll have to check for doneness.
And do you add water to the flax? I think I’ve heard 3tbsp water + 1tbsp flax? Thanks so much for saving me the effort & expensive mistakes!
yes! 1 flax egg = 1 tablespoon ground flax + 3 tablespoons warm water. wait unit it looks like gelatin and then mix. good luck! let me know how they turn out.
Wow – I stumbled upon your recipe today and decided to give it a try. They are absolutely delicious. Mine went a little brown (think I needed to turn the oven down a little as mines fan assisted) but even so they were lovely – so good that my husband and I ate 3 each! Haha!
Hi Emma! If you have a fan assisted oven (convection) turn the temperature down 25 degrees F. thank you for trying them!
Thanks Laura – you’re like a cooking angel
thank you Emma!
No nut flour for me…can I use GF all purpose?
Not for this recipe. Check out this recipe developed for an ap gf flour.
No nuts in our household either but I just made these with LSC to replace the almond flour & they worked perfectly! We’re ok with coconut though.
great to know!
We have a thing for scones here too. Love these pictures, so cute!!