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
- blueberries
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
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 (Optional)
- 3 tbsp coconut butter
- 2 tbsp full-fat coconut milk
- 1 tsp maple syrup
- 1 tsp lemon juice
- Warm water if needed
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. 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!
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these look amazing! I’m always looking for gluten and diary free scones. I’ll have to give this a try!
Hope you try it out!
The coconut glaze on this goes so well with the scones! Thank you!!
Ah! So delicious! Every bite is full of blueberries! And that glaze!!!
I haven’t had scones in forever! Definitely need to try these soon. They look so good!
Ohhh, that coconut glaze is amazing!! Totally NOT optional. 😉
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.
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?
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?
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! ❤️
This is such a sweet comment. Thank you sooo much!!!
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!
Can you use something other than coconut butter. I tried Kite Hill butter but it tasted awful.
Scones were delish even without glaze.
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!