Big juicy blueberries in a flakey Paleo Blueberry Scone topped with a coconut butter glaze make for the perfect treat with coffee! Dairy Free, Gluten Free, and Nut Free Scones
Paleo Blueberry Scones (Nut Free)
This might sound a little odd but I loveeeee a good blueberry scone. I know scones have a reputation for being dry, dull blobs, but I’ve been making scones since I first went gluten-free 10 years ago, and they’ve been an oasis of delicious carbs in a sea of vegetables. They’re so hearty without being too heavy, and I especially love blueberry scones because… well.. blueberries. Duh.
I’ve been teasing these delicious scones on Instagram for a while now but just had so many recipes to get through posting before I could get to these, so thank you for your patience with me–I promise these are worth your wait! One of the reasons these took so long was that I had to test them until I was completely satisfied with them, and that took 5 batches.. but hey, that basically meant like 40 scones for me so it was a burden I was willing to bear.
Besides, I’m finding blueberries on sale everywhere now, so I’d say it’s perfect timing! If you’re not sure if you like scones just give these one try and I’m quite certain I could change your mind.
Fresh or frozen fruit: what’s better?
I’ll be honest with you… fresh blueberries tend to be much better in these scones. I prefer using fresh blueberries whenever possible so I usually cook these while blueberries are in season. While you can achieve a similar result with frozen berries, I feel like there’s always a better blueberry taste when you use fresh fruit. That said, if you need to use frozen berries that’s totally ok, just let them thaw on the counter until they’re room temperature, then dust them in a tiny bit of cassava flour before mixing them into your batter.
Vegan and Grain Free Blueberry Scones:
The only thing keeping these scones from being vegan is the 1 egg. That said, I’m pretty confident you could swap that out for a flax egg if you need, or a tablespoon of applesauce or canned pumpkin. These are crunchy, flakey scones, so the one egg won’t change things too much if you need to swap it out.
Ingredients for Grain-Free Blueberry Scones:
- Cassava flour–this is key to a gluten-like scone (without the gluten of course.)
- Coconut Flour – I find this helps my cassava flour go further and gives a tighter crumb
- Coconut sugar – my favorite low-inflammatory sweetener. You can sub regular sugar if desired.
- Cream of tartar – this helps make up for the lack of baking powder
- Baking soda – for that fluff factor
- Coconut oil – make sure this is cold or room temp at a minimum.
- Egg – to help bind the scones and add protein
- Full fat coconut milk, or another non-dairy milk
- Blueberries: wouldn’t be blueberry scones without them! See notes above for fresh vs frozen blueberries.
1 teaspoon vanilla
- Coconut butter- I melt a bit of this and drizzle it over the top of the scones for a healthy glaze. Highly recommended! I make homemade coconut butter but you can also get it on Thrive Market or your local store.
How to make moist, flakey paleo scones:
- Don’t forget to line your baking sheet with parchment paper!
- Use fresh blueberries if possible, or make sure to let your frozen berries thaw to room temperature.
- Use cold coconut oil and cut it into the flour with a fork or pastry cutter instead of pouring in melted oil.
- Store these in the fridge for up to 5 days or freeze for a longer shelf life, then heat up by defrosting and then popping in the oven or toaster oven.
Other Paleo Muffins and Scones:
Paleo Blueberry Scones:
- 1/2 cup coconut oil
- 1 1/4 cup cassava flour
- 1/4 cup coconut flour
- 1/4 + 2 tbsp cup coconut sugar
- 1/2 tsp baking soda
- 1/2 tsp cream of tartar
- 1 egg
- 1 tsp vanilla
- 1/4 cup full fat coconut milk
- 2/3 cup blueberries
- Coconut butter for drizzling
Preheat oven to 375 F and line a baking sheet with parchment paper.
Combine coconut and cassava flour in a large bowl. Use a fork or pastry cutter to cut the coconut oil into the flour until the mixture is crumbly, then cut in the sugar. Stir in baking soda, cream of tartar, egg, vanilla, and coconut milk until well combined, then stir in blueberries.
Wait 5 minutes for the coconut flour to absorb, and then scoop the batter onto the center of the baking sheet and form a large circle.
Using a rubber spatula or sharp knife, “wiggle” the bater apart into either 6 or 8 scone triangles. Wet your fingers under a bit of cold water and mold the edges, if needed. (Alternatively, you can scoop the batter onto the sheet in 8 evenly spaced circles.)
Bake 20-25 minutes or until lightly golden. The edges will be crisp, but the inside of the scone should still be soft. Wait 10 minutes and then transfer scones to cool on a wire rack. Drizzle with coconut butter and enjoy!