Paleo Blueberry Lemon Scone

Meet our go-to favorite blueberry recipe – Paleo Lemon Blueberry Scone. It’s gluten-free, dairy-free, and kid approved. Make it in a scone shape, or in muffin sizes for lunch boxes. And, as is the goal with my recipes – it’s easy and the ingredients you might already have on hand! #winning 😉🙌🏻. Don’t like or have lemon extract? Just use the same amount of vanilla extract instead of lemon or the zest from one lemon instead of lemon extract.


Paleo Blueberry Lemon Scone


  • 1 1/3 cups almond flour
  • 1/4 cup tapioca or arrowroot flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 cup blueberries fresh or frozen
  • 1/4 cup oil I use light tasting olive oil or melted coconut oil
  • 3 tablespoons maple syrup or honey
  • 1 1/2 teaspoon lemon extract or vanilla extract, or the zest from one lemon
  • 1 egg


  1. Preheat oven to 350. Mix all the dry ingredients in a medium mixing bowl. Stir in blueberries (it's especially important if you’re using frozen blueberries to stir them into flour mixture - this prevents them from sinking to the bottom!).

  2. In a separate small bowl, mix together wet ingredients. Add wet ingredients into dry and stir until just combined.
  3. Line an 8x8 circle cake pan with parchment paper OR line muffin tins with muffin wrappers (makes about 9 muffins). Pour batter into prepared pan.
  4. Cook at 350 for 30 minutes if making an 8x8 scone, or 15-18 minutes if baking muffins.