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What Great Grandma Ate / Uncategorized / Vegan & Paleo Blueberry Scones

Vegan & Paleo Blueberry Scones

Last Updated on June 29, 2022 by Jean Choi 16 Comments

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Grab a copy of my cookbook, Korean Paleo: 80 Bold-Flavored, Gluten- and Grain-Free Recipes!

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!

paleo blueberry scones close up

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.

Watch a Short Video of This Recipe

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.

the raw dough for vegan blueberry scone recipe, shaped into a circle and cut into 8 slices

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
  • blueberries
drizzling coconut glaze over almond flour blueberry scones

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:

  1. Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
  2. Mix the dry ingredients together in a large bowl and stir together.
  3. Whisk together wet ingredients in another bowl.
  4. Add wet ingredients to dry and stir together until just combined.
  5. Stir in blueberries, then chill the dough for 5 minutes in the refrigerator.
  6. Place the dough on the prepared baking sheet and shape into an 8-inch circle. Cut into 8 equal slices.
  7. Separate the slices 2 inches apart on the parchment paper, and bake for 25-30 minutes in the preheated oven. Cool completely.
  8. 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.
  9. Drizzle over the scones, and enjoy!
vegan gluten free scones with coconut butter and blueberries

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!
close up shot of vegan gluten free blueberry scones

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

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!
5 from 8 votes
Print Pin Rate
Course: Breakfast, Dessert
Cuisine: American
Keyword: almond flour blueberry scones, egg free breakfast, egg free dessert, grain free scones recipe, paleo scone recipe, vegan blueberry scone recipe, vegan dessert, vegan gluten free scones
Prep Time: 5 minutes
Cook Time: 30 minutes
Dough Chilling TIme: 5 minutes
Total Time: 40 minutes
Servings: 8 servings
Calories: 329kcal

Ingredients

  • 2 cups almond flour
  • 1/2 cup arrowroot starch
  • 3/4 tsp baking powder
  • 1/4 tsp sea salt
  • 1/3 cup coconut oil or ghee, melted
  • 1/4 cup full-fat coconut milk
  • 3 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 cup fresh blueberries or frozen (do not defrost before adding)

Coconut Glaze

  • 3 tbsp coconut butter
  • 2 tbsp full-fat coconut milk
  • 1 tsp maple syrup
  • 1 tsp lemon juice
  • Warm water if needed

OR Powdered Sugar Glaze

  • 1/2 cup powdered sugar
  • 1/2 tbsp water
  • 1/8 tsp vanilla extract

Instructions

  • 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.
  • Coconut Glaze: Combine 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.
    OR Powdered Sugar Glaze: Stir all the ingredients in a bowl until a glaze forms. Add a few drops of water to thin out the glaze, if needed.
  • Use a spoon to drizzle the glaze over the scones, then enjoy!
Nutrition Facts
Vegan & Paleo Blueberry Scones
Amount Per Serving (1 scone – makes 8)
Calories 329 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 11g69%
Sodium 97mg4%
Potassium 65mg2%
Carbohydrates 20g7%
Fiber 4g17%
Sugar 5g6%
Protein 7g14%
Vitamin A 10IU0%
Vitamin C 2mg2%
Calcium 89mg9%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Video

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

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.


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By Jean Choi | February 23, 2021

Comments

  1. Mikaela says

    February 26, 2021 at 7:14 pm

    these look amazing! I’m always looking for gluten and diary free scones. I’ll have to give this a try!

    Reply
    • Jean Choi says

      March 1, 2021 at 5:17 pm

      Hope you try it out!

      Reply
  2. tina says

    March 1, 2021 at 11:56 am

    5 stars
    The coconut glaze on this goes so well with the scones! Thank you!!

    Reply
  3. ChihYu says

    March 3, 2021 at 10:48 am

    5 stars
    Ah! So delicious! Every bite is full of blueberries! And that glaze!!!

    Reply
  4. Donny says

    March 4, 2021 at 6:53 am

    5 stars
    I haven’t had scones in forever! Definitely need to try these soon. They look so good!

    Reply
  5. Yang says

    March 6, 2021 at 8:08 pm

    5 stars
    Ohhh, that coconut glaze is amazing!! Totally NOT optional. 😉

    Reply
  6. Jennifer Fisher says

    March 7, 2021 at 2:27 pm

    5 stars
    These look amazing and I’m going to try a batch tomorrow with our stash of frozen blueberries — thanks for the tip about adding berries while still frozen.

    Reply
  7. Karen says

    March 10, 2021 at 3:59 pm

    5 stars
    They are amazing! Thank you for the delicious recipe. I’m having trouble with the glaze though – when I melt the glaze, it becomes so watery and the scone just absorbs the glaze. When I let it cool a bit, the coconut oil just separates from the lemon juice & maple syrup mixture. How can I prevent this?

    Reply
    • Jean Choi says

      March 12, 2021 at 8:12 am

      Hi Karen. Are you sure you are using coconut butter, and not coconut oil? Coconut butter should mix right in. What brand are you using?

      Reply
  8. Debbie Mitchell says

    March 17, 2021 at 6:18 pm

    5 stars
    Delish! Just made them to be a stand in for soda bread (substituted currants and caraway seeds for blueberries) and they are AMAZING!! Gotta say that EVERY recipe I have tried of What Great Grandma Ate has been truly tasty. Thank you so much! This AIP girl really appreciates you! ❤️

    Reply
    • Jean Choi says

      March 18, 2021 at 12:14 pm

      This is such a sweet comment. Thank you sooo much!!!

      Reply
  9. Erika says

    April 27, 2021 at 2:28 pm

    5 stars
    I made these for breakfast this week. I have been keeping them in the refrigerator and just reheat them in a warm oven at about 200F. I seriously think these are as good as ‘normal’ scones!

    Reply
  10. MaryClaire says

    August 15, 2021 at 2:50 pm

    Can you use something other than coconut butter. I tried Kite Hill butter but it tasted awful.
    Scones were delish even without glaze.

    Reply
    • Jean Choi says

      August 16, 2021 at 12:16 pm

      Coconut butter is not the same thing as regular butter or butter substitute. It’s more of a nut butter consistency but white, naturally sweet, and makes a wonderful glaze. You can use another glaze recipe that works for you, but I wouldn’t substitute with a butter alternative. Hope that helps!

      Reply
  11. Lacy says

    June 12, 2022 at 7:25 am

    5 stars
    Wow these are sooooo good! I made it with the glaze, but I thought they tasted good without it as well.

    Reply
    • Jean Choi says

      June 13, 2022 at 11:59 am

      Thank you so much!!

      Reply

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Welcome!

headshot of Jean Choi - blogger of What Great Grandma Ate I’m Jean and I’m a Nutritional Therapist (NTP) living in Southern California with my husband and 2 dog babies. On WGGA, you’ll find simple and easy gluten-, dairy-, and processed sugar-free recipes that focus on quality nutrients, and of course, never sacrifice on taste. I believe that the food you love should love you back, making you feel amazing inside and out. I apologize in advance for my inappropriate jokes and misunderstood sarcasm! More About Jean

Recipe Key

  • 3030 Min or Less
  • AIPAIP
  • EFEgg Free
  • LCLow Carb
  • NFNut Free
  • PPaleo
  • VVegan
  • W3Whole 30

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