Blueberry Scones

vegan & paleo

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!


• Almond Flour

• Arrowroot

• Coconut Milk

• Maple Syrup

• Blueberries

• Coconut Butter

• Lemon Juice

• Vanilla

• Powdered Sugar

• Coconut Oil


In a large mixing bowl, stir together almond flour, arrowroot starch, baking powder, and sea salt.

Whisk together coconut oil, milk, maple syrup, and vanilla extract. Mix with dry ingredients. Stir in blueberries, then chill in the refrigerator for 5 minutes.

Shape 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 at 375 F for 25-30 minutes. Mix coconut glaze ingredients together and drizzle over cooled scones. ENJOY!

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