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.
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 1x
- Category: Breakfast & Baking
- 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
- 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.
- Store in an airtight container for up to 2 days. Warm again prior to serving.
- 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