Seriously, you are not going to believe how delicious and easy to make these grain free blueberry scones are. Simple to make and bake and your taste buds will thank you!
I’m rather serious about these scones. Check out this video to see how they are made.
If you don’t need a grain free blueberry scone recipe, I’ve got you covered with previously shared ones. These are my overnight easy freezer scones and this is my go-to make-and-bake scone recipe. Both are amazing.
Paleo Scones
Those of you that have followed me for a while, know that I have a thing with scones. They are a weekend breakfast staple and they used to be a weekly Starbucks treat. Sadly for me, not anymore Since giving up grain, I’ve been making double batches of a lot of things, including scones. By double batches, I mean regular and gluten free or grain free. So for me, finding a recipe that everyone would eat was very important.
For those of you also eating grain-free or paleo, I’m sure the idea of making two recipes is familiar to you. When you decide to make a change in what you eat that oftentimes means becoming a short-order cook so that you can eat what you need without frustrating your family.
This is one of the main reasons I created the Family KickStart Program. It’s a comprehensive 30-day whole eating program created with the whole family in mind. No more making one meal for you and another to keep the family happy. I’ve re-imagined so many family favorite recipes and created them without processed food, sugars or gluten.
The entire program is paleo compatible so you can keep on track while also helping your family enjoy a healthier lifestyle too. See more about the Family KickStart Program here, where I’ve created 4 weeks of meal plans, shopping lists, delicious recipes and everything else you need to succeed at eating clean as a family.
Do you know what happens to people like me that cook and photograph nearly everything? Things get lost in the photo-transfer shuffle. That’s what I call when I transfer my food photos for work and this blog into folders, I edit them, and then I forget that I photographed the recipe!
I’ve been making this recipe for months and yesterday I wanted to make it and thought to myself: oh! I’ll get it from the blog. I came to this website and this recipe was nowhere to be found. Surely I had published it, right? OH.NO. I had forgotten!
Clearly, Baby G is 6 months older now… which tells you that I have way too many things going on at once. Since I took these photos, I’ve written one cookbook and I’m working on a second one as we speak. Call me crazy… because surely I don’t know why I put all of this on myself. Oh, yes… I do. I love the world of kids food.
So moving on to these scones. Last year, when I made the switch to a grain free diet (with the exception of the occasional rice and hummus) I didn’t know how to replace my most beloved recipes. Luckily, I stumbled upon this cookbook and it helped a lot. I modified its currant scone recipe (a lot) and it eventually became my own.
The dough is a little sticky so I found the easiest way to shape the scones was with a biscuit cutter. Of course, feel free to use your little helpers to stuff and shape these cones; especially if you are doubling the recipe.
Brushing them with a little milk makes the shinier and well… just that much more delicious.
Saturday and Sunday mornings is when I test new recipes, bake all things delicious, and hang out in our pjs for way to long. These scones represent the comfort of our weekends. I hope you enjoy them as much as we do.
And if you simply can’t get enough blueberries in your life, try my recipe for Easy Blueberry Muffins next!
Grain Free Blueberry Scones Recipe (Paleo)
These tasty paleo scones are made with coconut flour and almond flour. They are also grain and gluten free scones perfect for breakfast or snacking.
- Cook Time: 20 mins
- Total Time: 20 mins
- Yield: 6
- Category: Breakfast & Baking
Ingredients
- 1 3/4 cups blanched almond flour, sifted
- 3 tablespoons coconut flour, sifted
- 1/4 cup honey
- 1 egg
- 1/4 cup almond milk (any milk will work), divided
- 3 tablespoons coconut oil, melted (butter will work too)
- 1 teaspoon lemon zest
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 cup blueberries
Instructions
- Preheat the oven to 350F
- Sift your almond and coconut flours directly into a stand mixer. Add honey, egg, 3 tablespoons almond milk, butter, lemon zest, baking soda, and salt to the flours. Mix until a loose dough forms. Gently fold in blueberries.
- Using your biscuit cutter as a shaper, fill it with 1/2-3/4 inch of dough. Press it down with your hands to form scone over lined baking sheet and lift cutter as you hold down dough to release. Repeat with remaining dough.
- Brush scones with remaining 1 tablespoon almond milk.
- Bake for 18-20 minutes until golden brown. Allow them to cool down slightly prior to eating.
Storage:
- Store in an airtight container for up to 2 days. Warm again prior to serving.
Freezing:
- I double this recipe and freeze unbaked and shaped scones on a parchment lined sheet. Once frozen, I transfer them to a zip bag and freeze up to 3 months. To bake, remove from freezer while oven preheats and add 2-3 minutes to baking time.
Keywords: grain free scones, gluten free scones, paleo scones, almond flour scones, coconut flour scones, gluten free blueberry scones
Leave a Reply 81 comments
We have a thing for scones here too. Love these pictures, so cute!!
Thanks Matt!
No nut flour for me…can I use GF all purpose?
Not for this recipe. Check out this recipe developed for an ap gf flour.
No nuts in our household either but I just made these with LSC to replace the almond flour & they worked perfectly! We’re ok with coconut though.
great to know!
Wow – I stumbled upon your recipe today and decided to give it a try. They are absolutely delicious. Mine went a little brown (think I needed to turn the oven down a little as mines fan assisted) but even so they were lovely – so good that my husband and I ate 3 each! Haha!
Hi Emma! If you have a fan assisted oven (convection) turn the temperature down 25 degrees F. thank you for trying them!
Thanks Laura – you’re like a cooking angel
thank you Emma!
Do you think an egg substitute would work well in these? We can’t do eggs around here. 🙂 Do you know which type of substitute would work best – applesauce, flax, EnerG egg replacer, etc? Also… I don’t have a biscuit cutter at the moment… can these be hand-formed, or is the dough too sticky for that?
I’ve never tested with egg substitute. If I had to choose, probably flax since it’s the most gelatinous… but I can’t guarantee the results.
you can also hand form them of course.
Anne Marie, have you tried this recipe with an egg replacer? We have to avoid eggs (esp yolks) for one child so I’d love to know if you’ve tried something that worked- or didn’t! 🙂
They don’t’ hold together as well.. but they worked baked in the cupcake pan.
Which egg replacer did you try? I am new to egg replacement, just learned of an egg allergy with one kid. I knowtohere is the flax seed/water option, the applesauce option and the Powder egg replacer, which we can’t use because (I think) it has potato starch in it, which he is also allergic to potatoes. 🙁 We just learned of all this, so I am in the middle of a lot of trial & error. Its expensive! So if I can learn from someone else’s trials, that’s great! 🙂
My go-to egg replacer is 1 tablespoon ground flax per egg method. Like I said, they won’t hold up well shaped like you see in the post but you can give them a shape in a muffin tin, filled half way up. I can’t remember baking time, so you’ll have to check for doneness.
And do you add water to the flax? I think I’ve heard 3tbsp water + 1tbsp flax? Thanks so much for saving me the effort & expensive mistakes!
yes! 1 flax egg = 1 tablespoon ground flax + 3 tablespoons warm water. wait unit it looks like gelatin and then mix. good luck! let me know how they turn out.
Is there any way to replace the honey with a non-liquid sweetener like coconut sugar? Or would that affect the texture too much?
Carly, while I haven’t tried it but if you try it, add about 1 tablespoon of additional liquid. If the mixture is too dry, the scones won’t hold.
It worked! I added 1 extra tbsp of almond milk, like you suggested, and also reduced coconut flour by 1 tsp. Thanks so much!
GREAT!!! now you have a go-to recipe! you can swap out the blueberries for anything you want!
Hi Laura
Glad to find this recipe.
I used ground almonds as my flour- not sure if this is the same as almond flour?
Jana
Jana, almond four is essentially ground almonds. As long as the ground almonds had the same consistency, the recipe should work. 🙂
Thanks. Could I swap the ratios, in other words, use 1 3/4 cups coconut flour and 3 tablespoons almond flour?
No. coconut flour absorbs a lot more moisture. grain free recipes are designed to be followed as it.
Hi Laura,
If I use almond flour with regular flour, Would the scones work?
Thank you
Jimena
I have not tried this recipes with regular flour. If you can have regular flour, you might try my other scone recipes.
So good! These smelled amazing baking. I replaced the blueberries with raspberries and used orange blossonm honey and added a dash of vanilla. These had the house smelling amazing. I needed a little something sweet in my life and these witg black coffee made my morning.
Cheers!
★★★★★
that combination sounds amazing Shereesa!
Can you put them in a pan and cut them up or will they fall apart?
Shirley, these need to be shaped before baking.
Thank you for the recipe. I did not have almond flour so I used 1/2 cup coconut flour and 1/4 c arrow root powder. The scones came out really yummy. The pictures are really cute also ^_^
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GREAT substitution Amanda!
These were perfect with clotted cream and jam! Will definitely make again. Thanks!
★★★★★
These tasted good, but they were as crumbly as sand- however I used all coconut flour and no sifter or mixer, so that may have had to do with it.
Kelly, if you used all coconut flour for this recipe there was not enough moisture to make it stick. The recipe is not designed to be a coconut flour only recipe. Sorry! Hopefully you have all the ingredients you need next time and can enjoy them as they are intended.
I have my first attempt at these in the oven now and am so excited! Do you know the nutritional breakdown for the scones perchance? Thanks!
No I don’t. I don’t count calories or fat just use real food ingredients. You can, however, plug the ingredients into a recipe calculator online.
Delicious. Easily the tastiest I’ve every made. My mixture was too wet to shape so I made muffins.
★★★★★
This recipe is a keeper! Mine turned out yummy and great! Thanks for sharing! I have a love affair with scones too and sadly avoiding grains I’ve not been having them so I’m so happy to find a recipe that I can bake and freeze for whenever I feel like one!
★★★★★
It’s very forgiving 😉 Enjoy Ashley!
Laura, this recipe looks delicious! I’m looking for a good lemon scone recipe to use as a base for lavender (either dried lavender to the mix or sprinkling with lavender sugar or a lavender glaze). If I remove the blueberries from this recipe, do you think I need to add additional liquid (lemon juice, maybe)? If so, any thoughts on how much liquid?
I have several friends who are paleo and I’d like to have some options for them. Thanks.
I haven’t tried adding lavender but I’m sure they would be delicious. You might want to add 1 tablespoon of honey or maple syrup in addition but the scones should come out fine. Enjoy!
I made these and they are so delicious. Amazing texture for paleo.
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They are amazing, very delicious and soft.
★★★★★
I’m glad you liked them Mayra!
I made these with cashew meal in place of the almond, due to an allergy and frozen raspberries. Everything else the same and they turned out beautifully. Thanks for the recipe!
★★★★★
I’m so glad they turned out great with cashew meal! I’m thrilled you enjoyed them.
They look like hockey pucks.
yes, well they are round and shaped like hockey pucks. Hopefully yours did not turn out like them! lol
These are so good and a great recipe for little kids to help make! My three year old son loved helping and then eating them all up. We followed the recipe except we ran out of almond flour, so I used 3/4 of whole wheat pastry flour. Still turned out perfectly! Will definitely add to our recipe file. 🙂
★★★★★
I just made these for breakfast & they were delicious!! Thanks for the recipe!
★★★★★
mmmmmm….Any thoughts on a different “flavor”? Like cinnamon scones? Would I just add some cinnamon (coconut) sugar?
Thanks!
You can try these pumpkin scones. I haven’t experimented with this recipe other than cinnamon raisin or fruit.
I let you know on Twitter how much I love these scones!
Mine were a little wet still and very doughy though, not as light and fluffy as the scones i used to eat where the ingredients were wheat flour butter sugar etc… I’m not sure if this is due to the difference in ingredients or I should have left them in longer?
★★★★★
Emma, a little longer next time if they are too “wet” but they dont’ feel as dry as flour scones. Totally different flour texture. I’m glad you enjoyed them!
Thanks for the info!
I am allergic to honey. What can I use as a substitute for the honey without compromising the texture of the scone?
Just made half a batch of these – without the blueberries – and they worked well, held together well to unlike so many that just crumble in your hands.
thanks!
★★★★★
OMG!!!!! These were so delicious! Thank you Laura for that recipe and the variation options. I used dried cranberries and ghee; followed the rest to the letter. And my oh my, these were awesome! I made a lemon glaze, that didn’t turn so much out like glaze, rather a sauce, but all the same, it taste great with the scones. Again thank you and I love your recipes. I am new to paleo and so far am loving every bit of it.
★★★★★
Oh, and they held together great. Wish I could show a pic.
Thank you!! Glad you enjoyed! You can always tag me on Instagram @LauraSFuentes 😉
Hello,
We can’t do nuts in our house–do you have any suggestions on what would make a good substitute for the almond flour? We’re pretty new to grain free eating–so far we have used mostly coconut flour. Thanks!
You can use pumpkin seed or sunflower seed flours, which essentially is grinding the seeds into a flour like texture. I have a grain-free cookbook, The Best Grain-Free Family Meals on the Planet, that explains this process and makes sure how each recipe can be made nut-free.
Hi Laura! Thank you for a beautiful website and lots of inspiring recipes. I have to tell you, when I read comments on people’s blogs about recipes – I never know how the bloggers manage to continue being so polite and responsive! You’ve very clearly stated the expectations for this recipe, and provided lots of examples of other recipes if people don’t need grain free. And yet the comments from others don’t recognize that. You win a blue ribbon in my book for keeping your patience!
I had some less-than-amazing blueberries, but your recipe saved them! The scones were delicious! I used a large, old school ice cream scooper to make the scones. I tend to use this ice cream scooper whenever I make almond/grain free biscuits. The dough is usually wet, and scooping out the biscuits makes it really easy!
Again, thanks for the great recipes!
★★★★★
What a great tip Kim! I know exactly the type of scoop you are suggesting and it’s brilliant! And thanks for the funny insight. I just try to put myself in their shoes and realize that not everyone has the same cooking/baking knowledge and they might need further clarification. Now, if they start substituting half the ingredients in a recipe with whatever they have on hand, I can’t help much; since I test my recipes a few dozen times for consistency and accuracy as written. I’m so glad the recipe helped you make the most out of your “less-than-amazing” blueberries!
Holy moly are these good!!! I could eat a dozen in one sitting. I’m on a complete elimination diet, so I cheated a tiny bit by actually using the honey, but I used a little less than the recipe calls for. I also think the salt could be omitted as well, because they taste a bit too salty for me. Otherwise, THANK YOU! I was looking for a breakfast alternative from my daily protein shake and this is it. I’m so happy I can have something yummy and healthy at the same time that fits my diet. I would definitely make these again (and again and again). Any other recipes you have that you would recommend?
★★★★★
How exciting, I wish you much success with your new healthy eating journey! I could send you on a recipe adventure around my site, but if you need more help all in one place, my grain free cookbook is just what you need http://bit.ly/grainfreemealsbook 😉
Just made these and they turned out amazing!! I swapped out the honey for agave, the coconut oil for vegan butter, and sprinkled the tops with coconut sugar. They are just sweet enough and the flavor combo is perfect! They turned out crisp on the outside, yet tender on the inside. Can’t wait to gobble these up all week!
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Delicious!
So good! Left out the honey and used chopped dark choc and raspberries instead. Had better put them in the freezer before I eat them all!
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I made these just as the recipe called for and formed by had as suggested. They came out absolutely delicious! Taste is just sweet enough and they were light and yummy! What us the nutrition facts on these?
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Hi Kimberly! I just updated the recipe to show you the nutrition facts per serving. Enjoy!
Thank you so much!
Hi my name is Deen can you use all coconut flour instead of almond flour
Hi Deen! You can not. Coconut is 10x more absorbent and your scones will dry out and fall apart. sorry!
Hi Laura,
I have just tried out this recipe, it’s scrumptious. I wanted to make a little over half the recipe but then added a quarter cup of honey by mistake which made it a bit runny, I decided to add a little more coconut flour to absorb the extra moisture, used a whole egg and after baking, it turned out right. I like it. Thanks for the recipe. Looking forward for more Gluten-free recipes. I didn’t add blueberries.
★★★★★
I’m so glad you enjoyed them.
Fabulous recipe! I think I may know why some bakers are finding their dough too wet to shape. The recipe calls for 1/4 cup of almond milk but if you read further you will find that only 3 tablespoons go into the dough. The rest is for brushing on top. I have been guilty of not reading through recipes before charging ahead
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