eight lemon blackberry scones lined up in a circle on white counter
You’ll love these gluten free and paleo-friendly blackberry and lemon scones. They’re made with almond flour and are naturally sweetened!

I remember the first time I ever had a scone. There is this little cafe in the shore town my parents live in and my mom and I popped in for a treat.

I was probably 12. There were these beautiful rustic mounds of pastry deliciousness that I’ve never encountered before.

But, I saw chocolate chunks and I had to take the chance.

The crunchy outside, the fluffy inside, I was hooked. And they come in different flavors? Of course I’ll try them all!!

I love scones. I love how cozy they feel, like you can curl up with your tea or coffee and read a newspaper (ok smartphone). I also imagine my house would be perfectly tidy and white, smelling of fresh flowers I just picked from my garden.

I’ll delicately nibble my decadent scone as I watch my children quietly play with their trains. Yes, scones are magical.

These scones are:

  • lemony
  • juicy
  • subtly sweet
  • hearty on the outside
  • moist and fluffy on the inside
  • easily made in one bowl
  • made with wholesome ingredients
  • light and delicious
closeup of lemon blackberry scones on white background

How to make Blackberry Lemon Coconut Scones:

In a medium bowl, whisk together the melted butter, milk, eggs, agave, and vanilla.

Zest the peel of the lemon directly into the batter, only removing the yellow skin. Then, cut the lemon in half and juice it. Strain the juice and whisk it into the batter.

Add the almond flour, arrowroot flour, coconut shreds, sea salt, and baking power. I like to toast my coconut shreds beforehand in a skillet over medium high heat for a few minutes until they get fragrant and golden brown.

Whisk everything together.

side image of lemon blackberry scone on white background

Fold in most of the blackberries, reserving some to press into the tops. I found the blackberries were best if they were cut in half, but I had some giant blackberries.

Put some arrowroot flour on your counter or work surface and place the scone batter on top. 

Liberally sprinkle the scone batter with arrowroot starch and form a ball. 

Place the ball on a baking sheet lined with parchment paper. 

Use a wet knife to cut the mound into 8 triangles. 

Bake for 25 minutes until golden brown. Let the scones sit on the pan for about 5 minutes.

Cut the scones again into 8 triangles, following along the lines you made before baking. 

Transfer to a cooling rack and enjoy!

hand holding a lemon blackberry scone with a bite taken out

More scone recipes:

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Blackberry Lemon Scones

  • Author: Lindsay Grimes Freedman
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Yield: 8 1x
  • Category: breakfast
  • Method: baking
  • Cuisine: scones
  • Diet: Gluten Free

Description

You’ll love these gluten free and paleo-friendly blackberry and lemon scones. They’re made with almond flour and are naturally sweetened!


Scale

Ingredients

  • 1/2 cup (1 stick) butter, melted (ghee works too)
  • 1/2 cup whole milk (heavy cream or almond milk also work)
  • 2 eggs
  • 3 tablespoons agave nectar (honey or maple syrup works)
  • 1 lemon, zest and juice
  • 1 teaspoon1 vanilla extract
  • 3 cups blanched almond flour
  • 1/2 cup arrowroot flour
  • 1/2 cup unsweetened shredded coconut, toasted
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking powder
  • 1 cup blackberries, cut in half

Instructions

  1. Preheat oven to 350F.
  2. In a medium bowl, whisk together the melted butter, milk, eggs, agave, and vanilla.

  3. Zest the peel of the lemon directly into the batter, only removing the yellow skin. Then, cut the lemon in half and juice it. Strain the juice and whisk it into the batter.

  4. Add the almond flour, arrowroot flour, coconut shreds, sea salt, and baking power. I like to toast my coconut shreds beforehand in a skillet over medium high heat for a few minutes until they get fragrant and golden brown.

  5. Whisk everything together.

  6. Fold in most of the blackberries, reserving some to press into the tops. I found the blackberries were best if they were cut in half, but I had some giant blackberries.
  7. Put some arrowroot flour on a counter or surface and place the batter on top. 

  8. Liberally sprinkle the scone batter with arrowroot starch and form a ball.
  9. Place the ball on a baking sheet lined with parchment paper.
  10. Use a wet knife to cut the mound into 8 triangles.
  11. Bake for 25 minutes until golden brown. Let the scones sit on the pan for about 5 minutes.
  12. Cut the scones again into 8 triangles, following along the lines you made before baking.
  13. Transfer to a cooling rack and enjoy!



Nutrition

  • Serving Size: 1 scone
  • Calories: 326
  • Sugar: 8.7g
  • Sodium: 232mg
  • Fat: 26.2g
  • Saturated Fat: 15.3g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 17.4g
  • Fiber: 4.8g
  • Protein: 5.9g
  • Cholesterol: 73mg

Enjoy!! xo

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You'll love these gluten free and paleo-friendly blackberry and lemon scones. They're made with almond flour and are naturally sweetened! #thetoastedpinenut #glutenfreescones #lemonscones #almondflourrecipes