Honestly, sometimes I just crave that perfect bakery moment—that tender bite of a warm scone, bursting with fruit—but my kitchen has rules now, right? It used to feel impossible to get that satisfying crumb without resorting to grains. I spent ages fiddling with coconut flour, and trust me, it was mostly flat, sad discs! But I finally cracked the code, and I am so excited to share these.
These Paleo Blueberry Scones? They are the real deal. I’m talking tender, slightly crisp on the edges, and perfect for breakfast or an afternoon snack. We’re using almond flour here, which makes them sturdy but still delightfully light. They come together so fast, which is fantastic because who wants to wait around when a scone craving hits?
Why You Will Love These Paleo Blueberry Scones
Seriously, I developed this recipe because I was tired of crumbly, dry paleo baked goods that tasted more like cardboard than heaven. This batch is different, and here’s why you’re going to stop buying those expensive bagged mixes:
- No Grain Guilt: They are completely grain-free and packed with good fats from almond flour, so you get that satisfying breakfast treat without the inflammation. It’s pure baking joy!
- Prep in a Flash: From pulling the butter out to having the dough cut? We are talking maybe 15 minutes, tops. This is my go-to recipe when I need something homemade fast.
- Perfect Texture Balance: Thanks to the cold butter technique—which you can read more about here if you want to geek out on baking science—these are delightfully flaky, not dense rock biscuits.
- Just the Right Sweetness: We use coconut sugar, which gives them a subtle caramel note that pairs beautifully with the burst of fresh blueberries. They aren’t overly sugary, which I love for a morning bake.
- Quick Bake Time: These babies are in and out of the oven in under 20 minutes. That means you can realistically make these on a slightly rushed Saturday morning!
Essential Ingredients for Perfect Paleo Blueberry Scones
Listen, when you’re cutting out the gluten and the grains, you cannot skimp on the quality of what you put in. Almond flour is our hero here—it creates that tender, slightly rich base that regular flour usually handles. But you need the other elements to cooperate!
Here is what you absolutely need on hand for these beauties:
- Almond Flour: Two full cups of blanched almond flour. Make sure it’s blanched, not the coarse almond meal. We need that fine texture for tenderness.
- Sweetener: A quarter cup of coconut sugar. That’s what gives it that lovely, subtle depth—way better than plain white sugar substitutes, trust me.
- The Lift: Two teaspoons of baking powder. That’s what gets these scones up off the pan a bit! Don’t skip this, or they’ll be flat cakes instead of scones.
- The Magic Fat: Half a cup of very cold unsalted butter, chopped up into tiny little cubes. This is non-negotiable for flakiness; don’t use melted butter!
- The Binders & Flavor: One large egg, a quarter cup of full-fat coconut milk (or just use a buttermilk substitute if you’re whipping up a batch, you can learn how right here!), and one teaspoon of pure vanilla extract.
- The Star: Half a cup of fresh or frozen blueberries. If they’re frozen, don’t worry about thawing them first—I’ll tell you why in a minute!
Step-by-Step Instructions for Paleo Blueberry Scones
Okay, now that you have your excellent ingredients lined up, let’s get baking! The absolute most important thing with any scone—and even more so with these paleo ones—is speed and temperature control. We want that butter to stay cold so it creates those wonderful little pockets of steam when they hit the heat! Don’t forget to get the oven warming up to 350°F (175°C) right now, and grab your parchment paper for the sheet!
Preparing the Dry Mix and Cutting in the Butter
First things first: we whisk the dry stuff—almond flour, coconut sugar, baking powder, and salt—in a big bowl. Now, here comes the physical part! You need to “cut in” your super cold, cubed butter. Use a pastry blender, or honestly, just use your fingertips. You’re rubbing that butter into the dry mix until it truly resembles coarse crumbs, like little pebbles not much bigger than a pea. This process is what guarantees those flaky layers in your Paleo Blueberry Scones later on!
Combining Wet Ingredients and Forming the Paleo Blueberry Scones Dough
While you’re crushing that butter, mix your wet ingredients separately: the egg, coconut milk, and vanilla. Once they’re just whisked together, pour them right into the dry crumb mixture. This is where you must exercise restraint! Mix until it *just* comes together into a shaggy dough. Seriously, stop mixing the second you don’t see giant streaks of dry flour anymore. Then, gently fold in those beautiful blueberries. We want to treat that dough nicely so it doesn’t end up tough!
Shaping, Cutting, and Baking Your Paleo Blueberry Scones
Turn the dough out onto a surface lightly dusted with extra almond flour—don’t go wild dusting it, though! Pat it down carefully into a thick circle or square, aiming for about 3/4 of an inch thick. Then, use a bench scraper or knife to cut it into 8 wedges. Put those wedges onto your lined baking sheet and pop them straight into the preheated oven. Bake them for about 18 to 20 minutes. You’re looking for edges that are just lightly golden brown. They won’t get super dark like wheat flour scones, so watch that color!
Tips for Achieving the Best Paleo Blueberry Scones Texture
Baking grain-free takes a little finesse, but once you know the secrets, these Paleo Blueberry Scones will be perfect every single time. The texture is everything here, and it all comes down to temperature and touch. I learned this the hard way after a few batches that were just a little too dense for my liking!
First up: your butter needs to be ICE COLD. I mean, straight from the fridge, maybe even 10 minutes in the freezer cold. When you cut that butter into the almond flour, those tiny, chilled pieces melt slowly in the oven, creating steam pockets. That steam is what gives you that beautiful structure and flaky layers you crave in a scone. If your kitchen is warm, your dough will get soft too fast, and you lose the lift.
Secondly, remember what I said about not overmixing? This is crucial for almond flour baking. As soon as the wet hits the dry, everything turns to paste quickly, and that develops any structure the almond flour has, which leads to tough scones. Mix only until the white flour streaks disappear, and then stop! Treat that dough like it’s made of spun sugar.
Now, about those blueberries. If you’re using frozen ones—which I often do because I keep bags stashed—do not thaw them out, ever! If you thaw them, they bleed color everywhere and release water into the dough, making it gummy. Mixing them in directly from the freezer keeps them firm, and they just soften up during the 18-minute bake time. If your dough seems incredibly crumbly when you try to pat it out and you’re worried it won’t hold together, add just one half-teaspoon of extra coconut milk at a time. Don’t rush it; just drizzle, gently pat, drizzle, gently pat until it holds its shape.
Ingredient Notes and Substitutions for Paleo Blueberry Scones
One of the biggest hurdles when switching to a strictly paleo way of eating, especially with baking, is knowing what you can swap out without wrecking the entire batch. I get emails all the time asking if they can use different flours or sweeteners. For these Paleo Blueberry Scones, we have a few non-negotiables, but some wiggle room too!
Let’s talk flour first, because this is where most people stumble. I stick strictly to blanched almond flour here. Why blanched? Well, blanched almond flour has had all the skins removed, which results in a finer, almost powder-like texture. This mimics the fine structure of wheat flour better than almond meal does. Almond meal is great, it has more fiber, but it will make your scones denser and slightly gritty—we want flaky, not dense!
Now for the fat. Butter is traditional in scones because its flavor and melting point give you that structure. If you were making these totally dairy-free but still want to stay paleo, you could try swapping the butter for a high-quality solid coconut oil, but you must chill that oil until it’s rock hard, almost flaky itself. It won’t behave quite the same way, but it works in a pinch!
As for the coconut sugar, that keeps us nicely paleo, providing great moisture and that gorgeous dark color. You could potentially use erythritol or monk fruit blends if you’re aiming for a lower sugar count, but you’ll need to heavily adjust the liquid content because those artificial sweeteners don’t absorb moisture the same way. Keep the coconut sugar if you want them to taste like they came from a real bakery!
Storing and Reheating Your Delicious Paleo Blueberry Scones
The worst tragedy is baking an amazing batch of Paleo Blueberry Scones and letting them go stale! Luckily, because these are almond flour based, they tend to stay moist longer than regular scones, but you still need to store them correctly.
If you plan on eating them within two days, keep them on the counter in a well-sealed, airtight container. Don’t pop them in the fridge immediately; the cold air can actually dry out the almond flour structure a bit faster if they aren’t covered tightly.
If you made a huge batch—a common occurrence in my kitchen—storing them in the fridge in that airtight container will buy you another few days. They freeze beautifully too! Just wrap individual scones tightly in plastic wrap, then toss them into a freezer bag. They last for about two months this way.
To bring them back to life, skip the microwave if you want texture! The microwave makes paleo baked goods instantly tough. Instead, pop a frozen or refrigerated scone into a toaster oven or a regular oven set to 300°F (150°C) for about five to seven minutes. That little bit of dry heat crisps up the edges perfectly and warms that blueberry center right up. Enjoy!
Serving Suggestions for Your Paleo Blueberry Scones
Baking these beauties is only half the fun, right? The best part is always loading them up with something extra delicious! Since we’ve gone grain-free and kept these Paleo Blueberry Scones deliciously simple on their own, the toppings are where you can really go wild while staying true to the ethos.
My absolute favorite way to eat them is piping hot, fresh from the cooling rack, with just a thin smear of quality, low-sugar fruit butter. Because they are already packed with berries, you don’t need a heavy glaze, which is perfect for keeping things light!
Here are a few ways I serve these up when company comes over:
- A Hint of Sweetness: Forget heavy icing. Try serving them with a little side of warmed, naturally sweetened jam—something tart like raspberry or blackcurrant really cuts through the richness of the almond flour.
- The Coffee Companion: These scones are meant to be dunked! They are sturdy enough to handle a good soak in your morning coffee or tea. We usually serve these up for brunch with a huge pot of strong black coffee.
- Fresh Fruit Boost: If you want to lean into the fruit theme, serve them alongside a bowl of sliced mango or perhaps a fresh dollop of coconut yogurt mixed with a tiny bit of vanilla. It adds a cool, creamy contrast to the warm scone.
- For a Richer Treat: If you’re leaning toward dessert territory, try spreading a very thin layer of homemade blueberry sauce on top. It lets those naturally baked blueberries shine even brighter! My quick sauce recipe is linked right there if you need it—it takes minutes!
Honestly, though, even plain, these Paleo Blueberry Scones are perfection. They have enough built-in moisture and flavor that they don’t *need* accessories, but we love having them anyway!
Frequently Asked Questions About Paleo Blueberry Scones
It’s normal to have questions when you’re diving into grain-free baking! Almond flour behaves differently than regular flour, so you might wonder about structure or dairy swaps. I’ve tried just about everything, and I’ve gathered the answers to the questions I get asked most often about keeping these Paleo Blueberry Scones perfect.
Can I use a different type of flour instead of almond flour in these Paleo Blueberry Scones?
For this specific recipe, I really advise sticking to blanched almond flour, or maybe using cashew flour if you desperately need a substitute. Almond flour gives us the essential fat content and structure needed to mimic that flaky scone texture. Other paleo flours, like coconut flour, soak up way too much liquid and will turn your beautiful scones into sad, hard hockey pucks! It’s worth grabbing the almond flour for this recipe.
How do I prevent my Paleo Blueberry Scones from spreading too much while baking?
Spreading happens when the butter gets too warm before it even hits the oven heat. You need that butter to stay solid! Make sure you cut your butter into tiny cubes and keep them frigid. After you cut your dough into wedges, I highly recommend popping the whole sheet tray into the freezer for about ten minutes before baking. Trust me; that quick chill firms up the butter right before they bake, which forces them to rise up instead of spreading out!
Another trick is making sure your dough isn’t too wet. If your dough feels sloppy rather than shaggy, it means you added too much coconut milk. If that happens, don’t panic! Just dust your surface heavily with extra almond flour and pat it down firmly to thicken it up before cutting.
Also, remember that you’re not kneading this dough like bread. You only mix until it just holds its shape. Overmixing develops any structure the almonds have, making the dough looser and more prone to spreading when hot. Handle them lightly and quickly!
Nutritional Snapshot of Paleo Blueberry Scones
Okay, so while these Paleo Blueberry Scones are definitely made with whole ingredients, we still have to be smart about what we’re eating! Almond flour is way higher in fat than regular white flour, which is why these scones are so satisfying and filling. They pack a punch calorically, but you’re getting healthy fats and protein, which is better than empty carbs!
I ran these through a basic calculator based on the standard ingredients I use, and here’s what we are looking at per scone. Remember, this is just an estimate based on one serving, yielding 8 scones total.
Keep in mind that brand differences in coconut milk fat content or the exact size of your egg can swing these numbers a little bit, so take this as a great general guideline, not a precise lab result!
- Serving Size: 1 scone
- Calories: Roughly 250
- Sugar: Around 5 grams (that’s mostly from the berries and the coconut sugar!)
- Fat: About 20 grams. Hey, that’s the almond flour working hard for you!
- Carbohydrates: About 15 grams
- Protein: Near 7 grams, thanks to all that almond goodness!
The great news is that the fiber content is solid, and there’s zero trans fat because we are using real butter. If you’re watching sodium because of some dietary restriction, these are quite low, sitting around 120mg per scone. Enjoy them warm!
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Paleo Blueberry Scones
- Total Time: 35 min
- Yield: 8 scones 1x
- Diet: Gluten Free
Description
Simple recipe for grain-free blueberry scones made with almond flour.
Ingredients
- 2 cups blanched almond flour
- 1/4 cup coconut sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small pieces
- 1 large egg
- 1/4 cup full-fat coconut milk
- 1 teaspoon vanilla extract
- 1/2 cup fresh or frozen blueberries
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the almond flour, coconut sugar, baking powder, and salt.
- Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- In a small bowl, whisk the egg, coconut milk, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Gently fold in the blueberries.
- Turn the dough out onto a lightly floured surface (use almond flour). Pat the dough into a 3/4-inch thick circle or square.
- Cut the dough into 8 wedges. Place the wedges onto the prepared baking sheet.
- Bake for 18 to 20 minutes, or until the edges are lightly golden brown.
- Let the scones cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- If using frozen blueberries, do not thaw them before adding them to the dough.
- For a slightly crisper exterior, you can brush the tops of the scones with a little extra coconut milk before baking.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Sugar: 5
- Sodium: 120
- Fat: 20
- Saturated Fat: 8
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 4
- Protein: 7
- Cholesterol: 45
Keywords: Paleo, Blueberry Scones, Almond Flour, Grain Free, Gluten Free Breakfast