Lemon Blueberry Almond Scones

"I have created a more healthy scone that tastes amazing even without the butter! These Blueberry Lemon Almond Scones (Healthy-ish) are made with coconut oil and greek yoghurt. Sweetened with a little honey and packed with bursting blueberries and a hint of lemon and almond."
-- @thedeliciousplate
Jump to Section
  • Recipe Card
Prep time 10mins
Cook time 20mins
Serves or Makes: 8

Recipe Card


  • 1 cup all purpose flour
  • 1/2 cup almond flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 3 tablespoons honey
  • 1/4 cup Greek yogurt
  • 3 tablespoons coconut oil
  • 1 egg, half for the dough and half for brushing the top
  • 1 lemon, zested
  • 1/2 cup blueberries, mixed with 1 tablespoon flour
  • 1 tablespoon turbinado sugar
  • 2 tablespoons sliced almonds


  • Step 1

    Preheat the oven to 400ºF. Whisk together the flours, baking powder and baking soda in a mixing bowl. In a separate mixing bowl, combine all the wet ingredients and lemon zest. Whisk well to combine. Fold dry ingredients into wet, then fold in the blueberries.

  • Step 2

    Flour your hands and place the dough on parchment paper. Shape into a 6-8 inch circle, adding more flour to the top as needed. Cut into 8 wedges and slightly separate. Brush with the reserved egg and sprinkle with turbinado sugar and almonds. Bake for 15-20 minutes.

More from @thedeliciousplate