blueberry lemon scones

Delicious blueberry scones laced with Lemon and lavender Scones. This easy scone recipe is vegan, gluten-free, and has no refined sugar!

Blueberry Scones with Lemon + Lavender

gluten-free baking flour

organic raw sugar

baking powder

xanthan gum (optional)

lavender

salt

almond milk (or plant milk of choice)

vanilla extract

lemon

lemon juice

blueberries

organic powdered sugar

Preheat the oven to 400F/205C and line a baking tray with parchment paper.

Prepare flax eggs by mixing together ground chia seeds with 6 tablespoons of water. Allow to thicken for five minutes.

Place flour, sugar, baking powder, xanthan gum (if using), culinary lavender and salt into a large bowl, stir to combine.

Add cold vegan butter and work into the flour mixture using your fingers until the mixture looks like bread crumbs. Add chia eggs, almond milk, vanilla extract, lemon zest and lemon juice, stir to combine.

Fold in lavender and blueberries then turn dough out onto a flour dusted surface. Bring dough together into a circle shape, about 1 inch / 2.5cms thick (if the dough is sticky, dust with a little gluten free flour). Cut the dough circle into eight wedges (like cutting a pizza) and transfer wedges to prepared baking tray.

Bake for 15 to 20 minutes or until a wooden skewer inserted into the scone comes out clean. Allow to rest for 10 minutes.

While the scones are baking, prepare the lemon icing. Sift powdered sugar into a small bowl, add lemon juice and whisk until well combined. Once scones are baked and have cooled for around 20 minutes, drizzle lemon icing over warm scones and if desired, sprinkle with a little extra culinary lavender. 

I made this dessert and they tasted amazing! My family are not really scone people but they really enjoyed these ones! 💙💜💛

These blueberry lemon scones are not only delicious but also sugar free. If you are looking for a tasty keto scone recipe then this one is for you. Made with sweet blueberries and tart lemons in a tender crust, these are light and tasty perfection.

Keto Blueberry Lemon Scones

Tbsp Unsweetened Vanilla Almond Milk

Lemon

Tbsp Erythritol

Teaspoon Vanilla Extract

Cups Almond Flour

Teaspoon Baking Powder

½ Teaspoon Baking Soda

Lemon Zest,

½ Cup Fresh Blueberries

Preheat the oven to 350 degrees. 

Add 1 egg, 2 tbsp unsweetened almond milk,...

Add 1 egg, 2 tbsp unsweetened almond milk, 1 tbsp of lemon juice, 1 tsp vanilla extract and 2 tbsp of Erythritol to a mixing bowl, and blend on high until completely combined. 

Mix in the almond flour, baking powder, baking...

Mix in the almond flour, baking powder, baking soda and lemon zest to taste. Mix well until combined into a firm dough. 

Fold in the fresh blueberries gently. 

Form the dough into a flattened round shape...

Form the dough into a flattened round shape about an inch thick on a well greased baking sheet. 

Slice the dough into 6 even triangles. 

Bake for 20 minutes until golden brown. 

Garnish with more fresh lemon zest if desired,...

Garnish with more fresh lemon zest if desired, and serve immediately. Store any uneaten scones in an airtight container in the fridge. 

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Top 2 blueberry lemon scones recipes from across the web

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The most viewed blueberry lemon scones recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine