What is it about blueberries and lemons that just makes the world seem a little bit brighter? I’m not sure but these blueberry-lemon scones sure do put a smile on my face every time I pull them out of the oven!
The sweetness of the blueberries, the tartness of the lemon…it just puts a spring in my step. Especially during the cold months of winter when we need any excuse to get warm and cozy with a warm pot of tea and these delicious scones (they go especially well with my Paleo Meyer Lemon Curd, btw 😉 ).
Why Make Blueberry-Lemon Scones
My best feel-good warm-and-fuzzies come from pulling something delicious out of the oven and serving it to my family. Is that just a “me” thing or do you get that, too? Well, if you’re in that camp, these blueberry-lemon scone beauties do not disappoint!
When I pull them out of the oven, I have to bat the little hands away until they’re cool enough to handle, LOL! Because, yes, they ARE that good.
Aside from that, here are my top reasons for making these on a cold winter’s morning:
Batch and Freeze
I’m a big fan of making a batch of something healthy and yummy on the weekend and bagging it up into freezer bags so that my family has easy, grab-and-go breakfasts.
Healthy AND Delicious
PLUS, I get super amazing “mom” points for feeding them something that is NOT going to give them a morning sugar-high so they (and I) can start their mornings fresh and ready to focus.
Warm and Cozy!
Did I mention I tend to make these in the cold, dark winter months? Not ONLY do putting these in the oven warm up your house but they’re also a good excuse for making a hot pot of tea and curling in your favorite chair reading a book 😊
Tips for Making Blueberry-Lemon Scones
Want some extra “know-how” on making these beautiful babies? Here are some tips:
- Double the Pleasure: Want to have blueberry goodness for more than a week? Make a double batch! Trust me, you’ll be so pleased with yourself if you do 🙂
- Freezing and Storing: These will last well, provided you put them between layers of wax or parchment paper in a well-sealed container. If you would prefer to use freezer bags, I would recommend double-bagging to prevent freezer burn. Just be sure scones are completely cool before storing!
- Make your flax egg first: for your most efficient baking experience, make your flax egg before doing anything else. That way, it will be ready-to-go by the time you want to mix everything up.
I hope you enjoy these little bits of sunshine!
Blueberry-Lemon Scones
- Prep Time: 10
- Cook Time: 25
- Total Time: 35
- Yield: Makes 12 mini or 6 large scones 1x
- Category: Breakfast
- Cuisine: British, French, American
Ingredients
2 ¼ Cups Blanched Almond Flour
¾ Cup Tapioca Flour (plus more for dusting)
¼ Cup Coconut Sugar
1 ¼ tsp Baking Powder
½ tsp Salt
½ Cup Coconut Oil, melted
1/3 Cup Full-Fat Coconut Milk (plus extra for brushing on top)
Juice and zest of 1 small lemon
1 flax egg (see note)
1 tsp vanilla extract
1 cup fresh blueberries
Instructions
- Preheat oven to 375-degrees and line a baking sheet with parchment or a silicone mat.
- Make your flax egg (see note).
- In a large bowl, whisk together dry ingredients (almond flour through salt).
- In another large bowl, combine wet ingredients (coconut oil through vanilla) and whisk until emulsified. Gradually add dry to wet and stir until fully combined. Fold in blueberries and let sit 5 minutes to firm up a bit.
- Dust baking sheet with a little tapioca flour so the scones don’t stick. If making mini scones, divide batter into 2 and pat into balls to place on baking sheet. With damp hands, pat balls down into discs and score with a knife so that each disk makes 6 scones. No need to separate at this point. If making large scones, follow the above procedure only making one ball/disc.
- Using a pastry brush, brush the tops of the scones with a little of the coconut milk to give them some shine.
- Bake for 15 minutes then pull tray out, re-scoring and carefully separating scones just enough so that they don’t touch while baking (I pull them out with a pie server, as I find I get less breakage that way).
- Bake another 7-10 minutes or until just starting to get golden.
- Enjoy with your favorite scone-y condiments! I find these are best with Paleo Meyer Lemon Curd.
Notes
Note: Make a flax egg by mixing 1 TB flaxmeal (ground flaxseeds) with 3 TB warm water. Stir up and allow to gel, 5-10 mins.