Lemon Blueberry Scones


2 cups almond flour

1/2 cup arrowroot flour or tapioca flour

1/3 cup coconut sugar

2 tsp baking powder

1/3 tsp sea salt

2 eggs

2 tbsp lemon juice

zest of 1 lemon

3 tbsp coconut oil, chilled

1 cup fresh blueberries

coconut sugar to sprinkle on top, optional

Lemon Glaze - Optional
1/2 cup icing sugar

1 tbsp lemon juice

1 tsp lemon zest

1/2 tsp vanilla extract


In a large mixing bowl, whisk together almond flour, arrowroot, coconut sugar, baking powder, and salt. Make a well in the center of the flour, mix and whisk in eggs, lemon juice & zest until well combined.

Then, add chilled coconut oil, using a pastry cutter or knife to “cut” into the flour (you want small pieces of coconut oil throughout the dough). Continue until the batter has specks of coconut oil throughout.

Fold in fresh blueberries (see method below in the notes if using frozen blueberries), then chill dough for at least 30 minutes.

Preheat oven to 375F / 190C degrees. Line a baking sheet with parchment paper and set aside.

Once the dough has chilled, scoop it on the prepared baking sheet. Using your hands, form dough into an even-layered disk shape (about 7 inches / 17 cm wide). The dough might still be sticky, but it's ok. You might use lightly wet hands if needed.

Cut into 8 even pieces with a long sharp knife (like a pie, but without separating the slices), sprinkle with coconut sugar (optional) then bake for 22-24 minutes or until golden brown on the edges and dried to the touch.

Just when they're out of the oven, re-cut the scones if needed. Set aside to cool for 20 minutes.

While the scones are cooling, prepare the glaze (optional). Whisk together all ingredients until smooth. Once the scones are cooled, drizzle all scones well with glaze. Serve immediately.

Filed in: Muffins