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Gluten Free Blueberry Scones w/ Lemon & Ginger

May 10, 2013 | Recipes | 1 comment

Gluten Free Blueberry Scones

Gluten-Free Lemon-Ginger Blueberry Scones w/ Almond Flour

My Gluten Free Blueberry Scones are made with almond flour and have the best texture. A hint of lemon and ginger lends a unique twist!

Gluten Free Blueberry Scones
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Gluten Free Blueberry Scones


  • 2 cups almond flour*
  • 1 tsp baking soda
  • zest of 1 lemon (~2 Tbsp)
  • 1 egg
  • 2 Tbsp honey
  • 1 tsp vanilla
  • 1/2 tsp almond extract (optional)
  • 1 Tbsp fresh grated ginger (optional)
  • 1 cup blueberries (fresh or frozen)


  • Stir together 2 cups almond flour, 1 tsp baking soda, and zest of 1 lemon.
  • In a separate bowl, whisk 1 egg, 2 Tbsp honey, 1 tsp vanilla, 1/2 tsp almond extract, and 1 Tbsp fresh ginger.
  • Combine wet & dry ingredients and gently stir in 1c blueberries. Form batter into a large ball.
  • Place batter on an oiled baking sheet, flatten slightly, use a pizza cutter & cut into 4-8 wedges, separate wedges so not touching.
  • Bake at 375 F 18-20 min or until lightly browned and cooked through. Note: these freeze really well if not eaten within 2-3 days.
  • This recipe is gluten-free, dairy-free, grain-free & Paleo-friendly.


* I prefer using homemade almond flour.

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1 Comment

  1. Alice

    I wasn’t sure how much to flatten this. Should it be like 1/2 inch thick when I put it in the oven? Mine was closer to an inch and I took it out cause the top was getting really brown. It still tasted delicious but the inside seemed a little undercooked.


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