Paleo Lemon Blueberry Scones

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I am personally grain-free and sugar free these days…..but I still have days where I like a little something sweet. This one is for all our clients who can’t have grains….it’s one of my favs

Prep time 10 mins Cook time 20 mins Total time investment 30 mins Preheat oven to 350F


3C Almond Flour/Almond meal

1tsp baking soda

1/8tsp sea salt

zest of 1 lemon

2 eggs

2 Tbsp fresh lemon juice

3/4 fresh (not frozen) blueberries

2Tbsp raw honey (I omit and it’s still great!)


Combine almond flour, salt, baking soda, lemon zest in large bowl. Make a well in the center of the mix and add your wet ingredients (not blueberries yet). If too dry, add 1tbsp of coconut or almond milk only. Once ingredients combined, fold in blueberries gently. Use ice cream or cookie scoop and drop scones onto a parchment lined cookie sheet. Lightly wet hands and press in the middle of the scone so they’re about 1 inch thick. Bake 18-20 min or until golden. Cool on a wire rack.

These are actually a great source of protein….and blueberries are an antioxidant powerhouse! Yum!

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