These Paleo Blueberry Scones are easy to make, bursting with juicy blueberries and incredibly tasty. They’re naturally sweetened, gluten-free and dairy-free—perfect for a light breakfast or snack.
Scones are straightforward: if you can make cookies, you can make scones. Combine the dough, shape it, cut into wedges and bake. They feel a little more special than a cookie and work nicely for breakfast. These blueberry scones are fresh-tasting with a tender interior and a lightly crisp exterior.
I like them plain, but a simple glaze takes them up a notch. My favorite glaze combines coconut butter, maple syrup and a touch of vanilla. It’s creamy and glossy at first, then firms slightly once set—maple complements the blueberries beautifully. If your coconut butter is firm, microwave briefly (about 30 seconds) and stir until smooth.
These scones are a one-bowl recipe and come together with minimal effort. Fresh blueberries add a burst of flavor in every bite. The outside bakes to a light crunch while the inside stays tender and slightly flaky.
My daughter loves helping with photos—she insists on showing her “cute little hands.” It’s a sweet part of the process and she’s always proud to be involved.
These scones strike the right balance: not overly sweet but satisfying. Serve warm with a cup of coffee or tea.
Try these other scone variations for more options:
- Paleo Pecan Pie Scones
- Chocolate Chip Scones (paleo)
- Paleo Lemon Poppy Seed Scones
Paleo Blueberry Scones
Jessica DeMay
10 minutes
23 minutes
8 scones
Ingredients
- 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
Glaze
- 1/4 cup coconut butter
- 2 tablespoons maple syrup
- 2–3 tablespoons water
Instructions
- Preheat the oven to 325°F and line a sheet tray with parchment paper.
- In a large bowl, whisk together almond flour, coconut flour, coconut sugar, salt, cinnamon and baking soda. Add the eggs, almond milk and vanilla, stirring until a dough forms with no dry spots. Gently fold in the blueberries.
- Transfer the dough to the parchment and press into an 8-inch circle, keeping the surface as even as possible. Cut the circle in half, then each half into fourths to create eight wedges. Separate the triangles carefully; a pancake turner works well for transferring them.
- Bake 20–23 minutes, until the edges are lightly browned.
- Prepare the glaze: if the coconut butter is firm, microwave for about 30 seconds and stir until smooth. Combine coconut butter, maple syrup and water, stirring until smooth.
- Drizzle the glaze over the cooled (or slightly warm) scones. The glaze will set as it cools.
- Best the day they are baked. Store covered in the refrigerator.
Nutrition Information
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