{Easy Low Carb Breakfast Recipe}
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Gluten Free Blueberry Scones

Breakfast never looked so good...or made you feel so good! Low Carb Gluten Free Blueberry Scones have fresh blueberries and a hint of lemon. This recipe uses almond flour which also makes them fit the paleo diet! 
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Servings: 9
Calories: 248kcal
Author: Julie Clark


  • 3 cups blanched almond flour
  • 1 teaspoon baking soda
  • pinch of salt
  • zest and juice of 1 lemon
  • 2 tablespoon maple syrup
  • 2 large eggs
  • 1 cup fresh blueberries


  • Preheat the oven to 325 F and line a baking sheet with parchment or silicone liner.
  • In a large bowl sift together the almond flour, baking soda and a pinch of salt.
  • Add the lemon zest and mix well.
  • Make a well in the center of the flow mix and crack 2 eggs.
  • Add the maple syrup and the lemon juice and mix well until it forms a sticky dough.
  • Fold in the blueberries.
  • Using an ice-cream scoop, drop the batter onto the prepared baking sheet. Slightly flatten the top of the mounds to form a round shape.
  • Bake for 20 minutes, or until the tops are golden brown.
  • Cool on a wire rack and store the leftovers in an air tight container in the fridge.
  • Serve with tea or coffee.


Fresh blueberries works best for this recipe. To refresh the scones, wrap the cold scone in a damp paper towel and microwave it for 20 to 45 seconds, depending on the power of the microwave. It would be “oven-fresh”.


Calories: 248kcal | Carbohydrates: 13g | Protein: 9g | Fat: 19g | Saturated Fat: 1g | Cholesterol: 41mg | Sodium: 137mg | Potassium: 37mg | Fiber: 4g | Sugar: 5g | Vitamin A: 70IU | Vitamin C: 1.6mg | Calcium: 89mg | Iron: 1.7mg