Lemon Glazed Blueberry Scones

Jul 8, 2015 | Breakfast, Minis

Lemon Glazed Blueberry Scone (GF, DF, SF)

I’ve been in the mood for berries lately because… summer! The last few cakes I’ve made I’ve topped with berries – an easy way to make an impression. Continuing with that berry theme, I was in the mood for some mixed berry scones. Well, I didn’t have any mixed berries. In fact, the only berries I had were frozen bluebs. But I needed my scones! So I made these with frozen berries and they were delish.

This recipe is inspired by The Urban Poser’s Apple, Ginger and Spice Scones with Vanilla Glaze. She also taught me a new trick on how to not burn your scones!

Lemon Glazed Blueberry Scones
Author: Last Course Gourmet
Prep time:
Cook time:
Total time:
Serves: 12 small scones
These almond flour scones are sweet and tart. Best enjoyed leisurely, with coffee.
  • For the Scones:
  • 3 cups blanched almond flour (sifted or pulsed in a food processor)
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 3 tablespoons honey
  • 1 teaspoon vanilla
  • 1 tablespoon apple cider vinegar
  • 1 egg
  • 3/4 cup blueberries (fresh or frozen)
  • For the Lemon Glaze:
  • 1/3 cup melted coconut butter (instructions on how to melt below)
  • 3 tablespoons honey
  • 3 tablespoons lemon juice
  • 1+ tablespoons of water
  1. Before starting the scones, place the coconut butter used for the glaze in an oven-safe bowl. Place in a cold oven and turn to 375 degrees.
For the Scones:
  1. Prepare a double stacked baking tray with parchment paper.
  2. In a large mixing bowl, whisk together the dry ingredients. In a small mixing bowl, whisk together the honey, vanilla, vinegar, and egg. Add the wet ingredients to the dry and combine into a dough.
  3. Be sure your blueberries are dried off completely before adding to dough.
  4. Carefully fold blueberries into dough so they are evenly incorporated. (Frozen berries tend to burst, making the dough purple. Folding fresh, firm berries into the dough will give you hole blueberries in a golden scone.)
  5. Divide the dough into two balls. Place the balls on a cutting board and press into 2 one-inch rounds. Cut each round into six pieces and use a spatula to transfer to the prepared baking sheet.
  6. Remove coconut butter from the oven. It should be very soft.. Place scones in oven and bake for 10-15 minutes or until golden brown.
For the Glaze:
  1. Add the honey and lemon juice into the warmed coconut butter and being careful to not burn yourself on the hot bowl (!), stir to combine. Add a tablespoon of water at a time until you have a thin, but opaque glaze. Pour glaze into a small shallow bowl.
  2. When scones are cooled, dip the top of each scone in the glaze and return to baking sheet to set.
  3. Scones are best enjoyed the day they are made. Or, store in sealed container in the fridge.


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