These paleo blueberry scones are easy to make with a perfectly flaky and soft texture. They are also vegan, and make a delicious egg free breakfast or a snack!
I’ve been loving blueberry baked goods lately. I just love the flavors and you don’t need much sugar to make them delicious and wonderful. Plus, frozen blueberries are always available, which means you can make blueberry recipes any time of the year.
Paleo & Vegan Blueberry Scone Recipe
This grain free scone recipe has been my newest creation with this beloved fruit, and my family can’t get enough! I was always intimidated about making scones, but after several tries, I realized they are really easy and fun to make. These are egg-free almond flour blueberry scones with simple ingredients, and they are quick enough to make for a weekend brunch.
Ingredients in Paleo Blueberry Scones
If you don’t make the coconut glaze for these vegan gluten free scones (which is completely optional), there are only 9 simple ingredients. If you make grain free baked goods often, you’ll most likely already have them on hand! Here are the ingredients for this grain free scones recipe:
- almond flour
- arrowroot starch
- baking powder (this one is aluminum free)
- sea salt
- coconut oil
- coconut milk
- maple syrup
- vanilla extract
Instructions for the Paleo & Vegan Blueberry Scone Recipe
Once you have the ingredients, these almond flour blueberry scones are easy and fun to make. The coconut glaze is completely optional, but it adds a little extra something both visually and in flavor. Here’s how to make these delicious vegan gluten free blueberry scones:
- Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
- Mix the dry ingredients together in a large bowl and stir together.
- Whisk together wet ingredients in another bowl.
- Add wet ingredients to dry and stir together until just combined.
- Stir in blueberries, then chill the dough for 5 minutes in the refrigerator.
- Place the dough on the prepared baking sheet and shape into an 8-inch circle. Cut into 8 equal slices.
- Separate the slices 2 inches apart on the parchment paper, and bake for 25-30 minutes in the preheated oven. Cool completely.
- While these yummy vegan gluten free blueberry scones are cooling, make the coconut glaze by melting all ingredients together in the microwave or a double boiler.
- Drizzle over the scones, and enjoy!
Notes and Substitutions
- Tapioca starch can be used in place of arrowroot starch. It won’t affect the final result of this paleo scone recipe.
- If you aren’t vegan, ghee is a delicious substitute in place of coconut oil for that extra buttery flavor.
- I do highly recommend full-fat coconut milk for the best texture. However, other dairy free milk like almond or cashew will work in a pinch.
- Frozen blueberries can be used, but do not defrost first. Add them in frozen so the color doesn’t bleed too much into the scones.
- To store these paleo blueberry scones, you can store them in an airtight container at room temperature for up to 3 days. They’ll last up to a week in the refrigerator, and they also freeze well for much longer!
If you enjoyed this paleo scone recipe, you might also like…
- Paleo Blueberry Coffee Cake with Crumble Topping
- Keto Lemon Blueberry Muffins (Paleo, Grain Free)
- Berry Pecan Bars (Paleo, Vegan)
- Paleo Cranberry Galette
- Paleo Sweet Potato Muffins with Chocolate Chips (Nut Free)
Vegan & Paleo Blueberry Scones
- Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
- In a large mixing bowl, stir together almond flour, arrowroot starch, baking powder, and sea salt.
- In another bowl, whisk together coconut oil, coconut milk, maple syrup, and vanilla extract.
- Pour wet ingredients into dry ingredients, and mix together until just combined.
- Stir in blueberries, then chill in the refrigerator for 5 minutes.
- Once chilled, shape the dough into an 8-inch round circle on the parchment paper and slice into 8 equal pieces.
- Separate the pieces so they are 2 inches apart.
- Bake for 25-30 minutes, until a toothpick inserted into the center comes out clean.
- Cool completely. While the scones are cooling, if using, make the coconut glaze by combining all ingredients and melting together in a microwave or a double boiler. Add a splash of warm water if the glaze is too thick and you want to thin it out.
- Use a spoon to drizzle the glaze over the scones, then enjoy!
Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.