Almond Flour Scones-Gluten Free, Easy, Delicious!

Make the best almond flour scones that are gluten-free, grain-free, dairy-free, and low FODMAP. Bursting with blueberries or raspberries, these easy-to-make scones are moist, flavorful, and perfect for a healthy treat!

Vertical shot of almond flour scones with blueberries on a white plate on top of a wooden tray.

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Today, I’m sharing two versatile versions of gluten-free lemon scones with you: Blueberry Ginger Lemon and Raspberry Lemon. Both are equally delicious and perfect for whichever berries (fresh or frozen) you have on hand, inspiring you to get creative with your baking.

Why You Need These Gluten-Free Almond Flour Scones in Your Life:


  • DELICIOUS – You’ll love these gluten-free almond flour scones, especially fresh out of the oven bursting with berry deliciousness.
  • EASY – Not to keep repeating myself, but you only need one bowl to make this yummy scone recipe. Plus, prep time is under ten minutes.
  • HEALTHY-ISH– When you’re craving something sweet, these blueberry or raspberry lemon scones are much lower in sugar and saturated fat, and higher in protein and fiber than traditional scones made with white flour heavy cream and butter. Note: Those can be heavenly too!

Ingredients for Gluten-Free Lemon Scones with Berries

Overhead photo with ingredients to makes almond flour scones with berries and lemon zest.
  • Egg
  • Vegetable Oil. I use avocado oil or high-oleic sunflower oil, both of which are rich in heart-healthy monounsaturated fat yet still have a neutral taste.
  • Maple Syrup
  • Vanilla Extract
  • Citrus Zest. I used lemon in this recipe, but orange zest paired with berries is delectable, too!
  • Ginger (optional for Ginger Lemon Blueberry Scones)
  • Almond Flour. Opt for “superfine” almond flour, like Bob’s Red Mill, for the best consistency and texture.
  • Tapioca Flour
  • Baking Powder
  • Salt
  • Fresh or Frozen Berries. Use blueberries, raspberries, or any favorite berries. Frozen wild blueberries, rich in antioxidants, are an especially nutritious option!

See the recipe card for ingredient amounts and the full recipe.

Almond Flour Scones Step-by-Step Instructions

  1. Preheat your oven to 350ยฐF. Line a baking sheet with a Silpat or parchment paper to keep the scones from sticking.
  2. Mix the egg, oil, maple syrup, vanilla, and citrus zest in a large mixing bowl with a whisk.
  3. Add the almond flour, tapioca flour or starch, baking powder, salt, and (optional) ginger to the liquid ingredients. Stir the mixture with a large fork or spoon until it is well combined.
  4. Stir in the berries. If you’re using frozen berries, there’s no need to defrost them.
  5. Spread the scone batter onto the parchment or Silpat-lined baking sheet and shape it into a circle about 8 inches in diameter. Use a serrated knife to slice the dough into 6 servings.
  6. Bake for 20 minutes and remove from the oven. Cut the scones again at the same place and continue baking for an additional 5 minutes, or until they are light golden brown. Allow to cool for 5-10 minutes before serving.
Pretty in pink! Rasberry Lemon Scone Dough

Mixing up the dough for these almond flour scones (the raspberry version is pictured above)ย is incredibly easy. Waiting 25 minutes for them to come out of the oven, warm and tender, is another thing altogether. But, absolutely, positively, well worth the wait, as evidenced by how quickly my family and I gobbled them up!

Storage and Reheating Instructions

If you have leftover scones, wrap them loosely in aluminum foil and store them at room temperature for 2-3 days. Or, store them in the refrigerator in an airtight container for up to 5 days. Craving that “hot out of the oven” warm berry deliciousness? Reheat one scone for about 20-30 seconds in the microwave.

Tip! Do not store them in an airtight container at room temperature, as they will become too moist.

Nutrition & Special Diets

Close up horizontal shot of blueberry scones.

This scone recipe is not just delicious, it’s also gluten-free, dairy-free, low FODMAP, grain-free, and MIND diet-friendlyberries and nuts are two of my favorite brain-healthy ingredients!

While it’s not low-carb, it’s definitely lower in carbs and added sugar than traditional scones, giving you a healthier option without compromising on taste.ย Additionally, these scones are significantly lower in saturated fat than traditional scones, making them a healthier choice for your heart.

Regarding nutrition, each scone has 360 calories, 9 grams of protein, and 5 grams of fiber-pretty darn good for a scone recipe!

Vertical photo of raspberry almond flour scones with lemon zest on a wooden board.

Serving Suggestions

  • Pair one scone with eggs or Greek yogurt, plus fruit for a high-protein breakfast.
  • Enjoy with a cup of coffee or tea for a cozy snack. I’m really loving this Tulsi (Holy Basil) Turmeric Ginger Tea in the afternoon for a caffeine-free pick-me-up!

FAQs about almond flour scones

haven’t made a vegan version, but since they’re already dairy-free, try making them with an egg replacer. Combine 1 tablespoon ground flaxseed with 2 1/2 tablespoons water to make one flax egg. Let the mixture rest for 5 minutes to thicken before adding to the remaining ingredients. If you try this, please let me know how they turn out!

Watch me make these almond flour scones on Instagram!

Close up square photo of almond flour scones with blueberries on a white plate.

Almond Flour Scones with Berries

These quick and easy one bowl Almond Flour Scones with raspberries or blueberries and lemon zest, are moist and delicious! They're low in added sugar, gluten-free, grain-free, and FODMAP friendly-perfect for a grab and go breakfast, or a healthy afternoon snack with a cup of tea!
4.64 from 11 votes
Print Recipe Pin Recipe
Prep Time: 8 minutes
Cook Time: 25 minutes
Total Time: 33 minutes
Servings: 6 scones

Ingredients

  • 1 large egg
  • 1/4 cup avocado oil, or other vegetable oil
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest, or orange zest
  • 2 cups almond flour
  • 1/3 cup tapioca flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup raspberries , fresh or frozen; or
  • 1 teaspoon ground ginger, optional

Instructions

  • Preheat oven to 350 degrees F, and line a baking sheet with parchment paper or Silpat.
  • Crack egg into a large mixing bowl, and stir well with a whisk or fork. Add avocado oil, maple syrup, vanilla extract, and lemon zest to the egg, and mix well with a whisk or fork to combine.
  • Add the almond and tapioca flours, baking powder, salt, and (optional) ground ginger to the liquid ingredients. Stir well with a large fork or mixing spoon. Add the raspberries or blueberre {if using frozen, you do not need to defrost them first} to dough, and stir well to combine.
  • Add the raspberries or blueberries to the dough and stir well to combine. Note: If you are using frozen berries, you don't need to defrost them first.
  • Spoon the mixture on to the parchment paper or Silpat lined baking sheet. Moisten your hands with water and shape the dough into a circle, about 8 inches in diameter. Cut the dough into 6 triangles with a serrated knife and bake for 20 minutes.
  • Remove the baking sheet from oven, and cut the scones in the same place again with a serrated knife. Place back in to oven to bake for an additional 5 minutes. Remove from the oven, and allow to cool for 5-10 minutes before serving.

Notes

Ingredient Swaps & Options
  • Berries: Use your favorite fresh or frozen berries or a combination of berries.
  • Avocado Oil: High-oleic sunflower oil, also rich in heart healthy monounsaturated fats is a good replacement for avocado oil.
  • Spices: Try swapping the ground ginger with other spices such as cinnamon, cardamom, or nutmeg. Note: You may need to adjust the amount>
  • Egg: Swap the egg with a flax or chia egg for a vegan scone recipe.

Nutrition

Serving: 1scone | Calories: 357kcal | Carbohydrates: 22g | Protein: 9g | Fat: 28g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 109mg | Potassium: 197mg | Fiber: 5g | Sugar: 6g | Vitamin A: 46IU | Vitamin C: 6mg | Calcium: 153mg | Iron: 2mg
EA Stewart, RD | Registered Dietitian Nutritionist
Course Breakfast
Cuisine American
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Did you make this recipe?I’d love a 5-star rating and review if you liked this recipe! If not, I’d love your comments, questions, and suggestions to make it better. Your feedback is much appreciated so I can understand how I can serve you best. Thank you!

Did you make this recipe?

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4.64 from 11 votes (11 ratings without comment)

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10 Comments

  1. Thank you for mentioning that the almond flour throws this out of the โ€œlow fodmapโ€ range. I am brand new to this and take these Pinterest recipes as gospel! So I would have fed to my son without modifying the almond flour. Thank you!

    1. EA Stewart says:

      Hi Christa. You are most welcome! I’m glad you found the recipe note and low FODMAP modification helpful. Please don’t hesitate to reach out if you have any questions about the low FODMAP diet and I hope it helps your son!

  2. Recently trying a GF diet so this was one of my first recipes. So tasty, love the raspberry and lemon flavor! Any tips if it is a little bit dry?

    1. EA Stewart says:

      Hi Kylie. I’m glad you enjoyed the flavor of the scones! A couple of ideas if they turn out a little dry. One, you could increase the butter/oil to 1/3 cup or you could try swapping the tapioca flour with 1/4 cup coconut flour which adds moisture to gluten free baked goods. Please let me know if you give either method a try. Cheers!

  3. Elizabeth Shaw says:

    I love this EA, and amen to the spiked wild lemonade <3! You and I are just two peas in a pod I tell you, right up my ally! I am going to try this recipe perhaps for this months RR if you don't mind?! I would like to try it with WW flour and a different fruit! Obviously linked back here as my inspiration ๐Ÿ™‚

    1. The Spicy RD says:

      Now I know what to bring to our photo shoot-blueberry spiked lemonade! I’d love for you to try this out with whole wheat flour and a different fruit-can’t wait to hear how it turns out!

  4. Anne|Craving Something Healthy says:

    That is the prettiest dough I’ve ever seen. I’m not sure it would make it in the oven! Love the raspberry-lemon combo!

    1. The Spicy RD says:

      So glad you like my “pretty in pink” dough Anne! It *almost* didn’t make it in the oven ๐Ÿ™‚

  5. Rebecca @ Strength and Sunshine says:

    These are lovely! What a great bright flavor combo!

    1. The Spicy RD says:

      Thanks so much Rebecca! The combo of lemon and raspberry was a super refreshing treat for February ๐Ÿ™‚