These Paleo Blueberry Scones are simple to make, packed with juicy blueberries and so delicious! They are gluten free, dairy free, and naturally sweetened.
Scones are so easy to make. If you can make cookies, you can make scones. Mix the dough, shape it, cut it, and bake. So simple! They do seem a little more fancy then a cookie though and they’re are acceptable for breakfast so there’s an added bonus. These blueberry ones are fresh and so good.
These scones are great plain, but I decided they needed a glaze which is never a bad idea. My go-to is a mix of coconut butter, maple syrup and vanilla. It is creamy, sweet and the maple pairs so perfectly with the blueberries. It’s shiny in these pictures, but it will harden which is nice. Coconut butter is usually hard at room temperature, especially in the winter, so just microwave it for 30 seconds and give it a good stir first.
These scones are so easy to make! One bowl and a little mixing. The blueberries are perfect for summer. A fresh burst in every bite. The scones themselves are a little crunchy on the outside and tender on the inside.
In case you think I make my daughter help out with pictures, she absolutely loves it. She feels proud to help and always asks me if I’m ready, “for her cute little hands” 🙂
I know you will love these paleo blueberry scones because they are the perfect treat- not too sweet, but still sweet enough. Pair with a cup of coffee or tea and enjoy!
Here ares some more scones to try:
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Paleo Blueberry Scones
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/3 cup coconut sugar
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 teaspoon baking soda
- 2 large eggs
- 1/4 cup almond milk
- 1 teaspoon vanilla
- 1 cup blueberries
- 1/4 cup coconut butter
- 2 tablespoons maple syrup
- 2-3 tablespoons water
- Preheat the oven to 325° and line a sheet tray with parchment paper.
- In a large bowl, combine the almond flour, coconut flour, coconut sugar, salt, cinnamon, and baking soda. Mix well. Add in the eggs, almond milk, and vanilla and stir until no dry spots remain and dough is formed. Gently fold in the blueberries.
- Move dough to the parchment paper and press into an 8 inch circle, making it as even as possible. Cut the dough in half and then each half in fourths. Carefully seperate the triangles. I use a pancake turner for this and it's gets under them and makes moving them easy.
- Bake 20-23 minutes, until edges are lightly brown.
- Make the glaze. First make sure the coconut butter is smooth and creamy. If it's hard, place it in the microwave for 30 seconds and then stir well.
- Combine coconut butter, maple syrup and water together and stir until smooth. Drizzle over the scones.
- Best served the day they are baked. Store covered in the fridge.
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