Healthy Blueberry Scones (Paleo, Gluten Free)

These homemade blueberry scones are such a great treat because they strike the perfect balance between comfort and indulgence. Making them at home means you can use wholesome ingredients and enjoy them fresh and warm right from the oven.

The lemon icing gives them the perfect finishing touch.

Traditional scones can be challenging to make—cutting in butter, shaping the dough and chilling. This easy version skips all the fuss and still delivers delicious results.

Ideal for summer mornings, weekend brunches, or a quick afternoon treat, these scones make the most of blueberry season with every delicious bite.

Why You’ll Love These Healthy Blueberry Scones

• A nourishing twist on a classic treat
• Crisp, crumbly edges
• Soft, moist centers
• Blood sugar-friendly ingredients
• Rich in healthy fats and fiber
• Antioxidant boost from berries and lemon zest
• Naturally sweetened and gluten-free
• Quick to make with simple ingredients
• No chilling required

Ingredients You’ll Need (And Why They’re Healthy)

The ingredients for this recipe are simple and likely staples in your pantry if you do any type of gluten free baking.

• Almond flour – A grain-free, gluten-free flour that’s rich in healthy fats, vitamin E, and fiber to help keep you full and support blood sugar balance.
• Tapioca flour – A starch that helps give the scones a tender texture without gluten. It’s easy to digest and naturally grain-free.
• Pastured eggs – Full of high-quality protein, healthy fats, and choline for brain and hormone health.
• Maple syrup – A natural sweetener that contains trace minerals and provides a gentle sweetness without refined sugar.
• Ghee, butter, or coconut oil – Nourishing fats that give the scones a rich, satisfying flavor while supporting satiety.
• Lemon zest – Adds bright, citrusy flavor and a boost of antioxidants, especially vitamin C and limonene, known for its anti-inflammatory benefits.
• Vanilla extract – Enhances sweetness and aroma with no added sugar.
• Fresh organic blueberries – Packed with antioxidants, especially anthocyanins, which support brain, heart, and cellular health.

How to Make Healthy Blueberry Scones (Step-by-Step)

These are the basic steps, details are in the recipe card below.

Step 1 – In a large bowl mix together the dry ingredients and lemon zest. In a small bowl whisk together the wet ingredients.

Step 2 – Drizzle the wet ingredients over the dry mixture and mix just a little to evenly distribute.

Step 3 – Add the blueberries, then mix together until everything appears moistened. At first, it will seem like there is not enough moisture, but if you keep going it will come together into a nice dough. DON’T OVERMIX.

Step 4 – Use your hands to work the dough into a mound bringing it together as best you can. Transfer it to a lightly floured counter (use tapioca flour), and work the dough into a disc. Dough will be sticky. If it’s too sticky, add a little more tapioca flour.

Step 5 – Press into a 7-inch disc and, with a sharp knife cut into 8 wedges.

Step 6 – Transfer to a parchment lined baking sheet. Bake 25-30 minutes, until the tops are golden brown.

Step 7 – While they cool make the glaze. Whisk together the powdered sugar and 1 teaspoon lemon juice, add more lemon if necessary until a smooth thick drizzle forms. Drizzle it over the scones and serve.

Serving

These blueberry scones are amazing served warm, when the edges are crisp and the centers are soft and fragrant. But they are delicious anytime.

Enjoy them plain or spread with jam, butter, ghee, coconut butter, yogurt or coconut yogurt. They pair beautifully with a cup of tea or coffee in the morning or as a delightful afternoon treat. Serve them as part of a brunch table or packed for a summer picnic or beach breakfast.

Storing

Store the scones loosely covered at room temperature for one day or store in an airtight container in the refrigerator for up to 4 days. If the weather is really hot store them in the refrigerator and let them return to room temperature to eat or heat in a warm oven for a few minutes.

To freeze scones, allow them to cool completely after baking, then wrap them individually in plastic wrap and place them in a freezer-safe bag or container, ensuring they are well-sealed to prevent freezer burn.  Defrost at room temperature or in the refrigerator, then reheat in a warm oven for a few minutes to refresh them. 

More Healthy Scone Recipes

• Raspberry Lemon Scones – a rich lemony taste and lots of juicy raspberries.
• Currant Scones – tender and flaky with only 6 ingredients.
• Pumpkin Scones with Maple Icing – full of pumpkin spice and the right amount of sweetness.
• Lemon Lavender Scones – moist tender and lavender scented.

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Healthy Blueberry Scones (Paleo, Gluten Free)

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These Healthy Blueberry Scones are a nourishing version of the classic bakery favorite. Made with almond flour and naturally sweetened with maple syrup. A touch of lemon zest adds a bright citrus taste, while ghee or coconut oil brings a rich, buttery texture.

• Author: Ingrid DeHart
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 8 servings
• Category: Breakfast, Snack
• Method: Mix, Bake
• Cuisine: Paleo, Vegan, Gluten Free, Dairy Free

Ingredients

• 3 cups almond flour, 320 grams 
• 2 Tablespoons tapioca flour, 16 grams
• 1 teaspoon baking soda
• pinch of sea salt
• 1 Tablespoon lemon zest, about 1 lemon
• 2 large pastured eggs
• 2 Tablespoons ghee, butter or coconut oil, melted, 28 grams
• 4 Tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries

Lemon Glaze

• 1/3 cup or organic powdered sugar or powdered paleo sugar*, sifted 
• 1–3 teaspoons lemon juice

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Instructions

• Preheat oven to 325 ° F. Line a baking sheet with parchment paper.
• In a large bowl mix together the almond flour, tapioca flour, baking soda, salt, and lemon zest.
• In a small bowl whisk together the eggs, melted ghee, maple syrup and vanilla.
• Drizzle the egg mixturen over the flour mixture and mix just a little to evenly distribute.
• Add the blueberries, then mix together until everything appears moistened. At first, it will seem like there is not enough moisture, but if you keep going it will come together into a nice dough. DON’T OVER MIX.
• Use your hands to work the dough into a mound bringing it together as best you can.
• Transfer it to a lightly floured counter (use tapioca flour)  and, work the dough into a disc. Dough will be a little sticky, that’s fine. If it’s too sticky, add a little more tapioca flour.
• Press into a 7-inch disc and, with a sharp knife cut into 8 wedges.
• Use a spatula to transfer to the parchment lined baking sheet. Bake 20-30 minutes, until the tops are golden brown.
• Let cool on the baking sheet for at least 10 minutes.
• While they cool make the glaze. Whisk together the powdered sugar and 1 teaspoon lemon juice, add more lemon if necessary until a smooth thick drizzle forms. Drizzle it over the scones and serve.
• Store the scones loosely covered at room temperature for one day or store in an airtight container in the refrigerator for up to three days. They can be frozen for up to 2 months in an air tight container.

Equipment

Mixing Bowls Stainless Steel

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rimmed baking sheet 12″x16″

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Notes

How to make paleo powdered sugar:

• Add 1 1/4 cups paleo friendly sugar of choice (maple sugar, coconut sugar or date sugar) to a high-speed blender.
• Blend on high until it has a powder-like texture, 2-3 minutes. Let it settle before you open the blender.
• Optional, add 1 tablespoon tapioca starch or arrowroot starch to the blender at the beginning. This really helps to get it to be soft like regular powdered sugar.