Recipe: Lemon Blueberry Chia Scones {GF}

Breakfast Recipes, Snack and Appetizer Recipes

By: Chris Freytag, CPT


Scones can sometimes be tedious to make, but this recipe takes all the hassle out making use of your food processor. And the delicious combo of lemon blueberry along with the nutrition punch from chia seeds is truly a treat. Great for Sunday brunch, Easter or any morning, really!

Total Time: 45 minutes


  • 2 cups gluten-free flour blend
  • 1/2 cup packed brown sugar
  • 2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • Zest of 1 lemon
  • 2 tablespoons chia seeds
  • 1 egg
  • 1/4 cup milk (almond or dairy)
  • 2 teaspoons vanilla
  • Juice of 1 lemon
  • 1 stick unsalted butter, cubed and cold
  • 3/4 cup fresh blueberries


  1. Add all dry ingredients (flour through chia seeds) to the bowl of a food processor and mix until combined.
  2. Add egg, milk, vanilla and lemon and mix again.
  3. Add cubed butter and pulse until the mixture resembles coarse sand.
  4. Fold in blueberries with a spatula and set dough out on a cutting board or counter.
  5. Roll dough out into a circle (about 1 inch thick) and slice like a pizza into triangles.
  6. Place on a baking sheet lined with parchment paper and bake 18-20 minutes.

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