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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.


5 from 4 votes

Paleo Blueberry Lemon Scone

Author Autumn @wholefoodfor7


  • 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, see notes*
  • 1/4 cup oil 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.

  2. In a separate small bowl, mix together wet ingredients. Add wet ingredients into dry and stir until just combined.
  3. Gently stir blueberries into mixed batter, stirring minimally. See note if you are using frozen blueberries.

  4. 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.
  5. Cook at 350 for 30 minutes if making an 8x8 scone, or 15-18 minutes if baking muffins.

Recipe Notes

*If you want the prettiest looking muffins, use fresh blueberries. They won't "bleed" blue/purple into your batter creating streaks. But, if you are using frozen blueberries, minimize the streaks by tossing the 1 cup blueberries with and additional 1 tablespoon tapioca flour. This coating also helps them from sinking to the bottom of the batter. Then, very gently stir in the flour coated frozen berries into batter. 
**For subtle lemon flavor, use just lemon extract OR vanilla extract + lemon zest as written. If you love lemon flavor like I do, use both lemon extract and the zest of one lemon. 


  1. These look delicious! Can you suggest any good substitutions for the almond flour? We have some allergies in my house. Thanks!

    • Apologies for the delayed response as I pondered this one. I would recommend using the nut-free recipe for my chocolate chip muffins and subbing in blueberries instead of chocolate chips and lemon extract instead of the vanilla to get a similar flavor that is nut-free. Not the same scone texture, more of a soft muffin texture, but it works and we enjoyed it that way! Hope that helps!

  2. 5 stars
    I think these scones are the first “Wholefoodfor7” recipe I ever made! I have been hooked ever since; thank you for all of your wonderful recipes and posts!

    • So happy these were a delicious introduction to my recipes, thank you!

  3. 5 stars
    I have yet to try one of Autumn’s recipes that my family doesn’t love! I made this recipe for my son’s 1st birthday, as I wanted to make a treat, but wanted it to be free of any processed or refined sugars. Everyone loved it! I put it in a cake pan and served it as a cake, but have made the recipe since and done it in muffin tins. Easy to make and full of flavor – such a great ‘treat’ that you can feel good about serving your family :).

    • Aw, I love that this was a part of your son’s birthday situation! That’s so sweet. Thank you!

  4. Hands down my favorite muffin recipe.

    • I’m so happy this is a favorite! Thank you!

  5. 5 stars
    These are the absolute best. They are easy to make and very tasty! They don’t last long at my house. My family loves them!

    • So happy these were an easy family win, thank you!

  6. 5 stars
    This recipe has become the inspiration for me feeling confident in branching out and trying to make seasonal muffins and scones year round! The first batch I made of these scones might still be my favorite, though. Great texture!

    • I love that this encouraged you to be creative in the kitchen, good for you! And thank you!


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