Blueberry Corn Scones — A Gluten‑Free Morning Treat

Gluten-free scones made with almond and corn flours, topped with fresh blueberries and a zesty lemon.

If you’re craving a tender, wholesome scone that balances sweetness with a subtle savory note, you’ll adore these Blueberry Corn Scones. They’re gluten‑free, free of refined sugar, and simple enough to whip up on a weekend morning or for a pleasant brunch with friends.

Why You’ll Love These  

• Bright burst of flavor — Juicy blueberries and a hint of lemon zest create a refreshing combo.
• Health-conscious — You’ll use almond and corn flours, arrowroot, and maple syrup for a better‑for‑you bakes.
• Texturally pleasing — Nutty, moist interiors with lightly crisped edges make each bite satisfying.

Ingredients (Makes 8 Scones)  

• 1¼ cups almond flour
• 1¼ cups corn flour
• ¼ cup arrowroot starch
• ½ tsp baking soda
• ½ tsp sea salt
• 3 Tbsp grass‑fed butter, softened
• ¼ cup maple syrup (or monkfruit syrup)
• 2 large eggs
• Zest of 1 lemon
• ½ cup blueberries (fresh or frozen)

Equipment You’ll Need  

• Food processor
• Parchment‑lined baking sheet
• Knife or bench scraper
• Mixing bowl (optional—if you prefer folding by hand)

Step‑by‑Step Instructions  

1. Combine Dry Ingredients  

In your food processor, pulse together almond flour, corn flour, arrowroot, baking soda, and sea salt until evenly mixed.

2. Add Wet Ingredients  

To the dry mix, add softened butter, maple syrup, 2 eggs, and lemon zest. Blend until dough forms a slightly sticky but cohesive mass.

3. Fold in Blueberries  

Carefully fold in blueberries with a spatula—don’t overmix, or they may burst.

4. Shape the Scones  

Transfer dough to lined baking sheet. Gently press into an approximately 7–8‑inch circle (about 1 inch thick). Use a knife or bench scraper to cut into 8 wedges, leaving slight gaps between each for even baking.

5. Bake to Perfection  

Preheat your oven to 350 °F (175 °C). Bake for ~12 minutes, or until golden-brown on top and lightly firm to the touch .

6. Serve & Enjoy  

Let the wedges cool just a bit, then serve warm with grass‑fed butter and your favorite cup of tea or coffee.

Pro Tips for Best Results  

• Accurate egg measure: Use ~¼ cup whisked egg. If your eggs vary in size, lightly beat and measure to ensure dough consistency .
• Handle blueberries gently: Folding by hand preserves their shape and prevents excessive color bleed.
• Frozen blueberries are safe: You can add them frozen—just pat them dry to reduce extra moisture .
• Non‑sticky shaping: If dough clings to your hands, lightly grease them or dust with arrowroot for smoother shaping.

Storage & Reheating Suggestions  

• Room temp storage: Keep scones in an airtight container at room temperature for up to 3 days — avoid heat to prevent drying out.
• Reheat gently: Warm in a 350 °F oven for 5–7 minutes, or toast them lightly for crisp edges .

Frequently Asked Questions  

Can you serve them cold? Absolutely! They taste great at room temperature, but warming intensifies their crumb-soft texture.

Can they be refrigerated or frozen? Avoid refrigeration (it dries scones). Freezing is fine—cool completely, wrap well, and thaw on the counter or reheat directly.

Maple syrup alternatives? You can substitute monkfruit syrup, honey, or a neutral liquid sweetener—adjust to your preference .

In Summary  

You’re creating a charming, nutrient-rich scone that’s perfect for breakfast, brunch, or a snack. With the mix of almond and corn flours, sweet blueberries, and citrus zest, each wedge is a bite of warmth and flavor. Follow the tips above to guarantee tender, bakery‑style results in your own kitchen.

Let me know if you’d like help adjusting ingredients, doubling the recipe, or adding savory variations like cheddar or herbs!