These healthy blueberry scones are super easy to make and perfect to pair with your morning coffee or afternoon tea. It is paleo-friendly, gluten-free, refined sugar-free, and low in carbs.
Made with a mix of almond, coconut, and tapioca flours, this paleo blueberry scone recipe bursts with flavor from delicious juicy blueberries.
The perfect and healthy way to use blueberries this summer for the whole family to enjoy.
A few other Healthy Blueberry Recipes I’ve been loving:
Blueberry is definitely one of my favorite ingredients to use when it comes to baked goods.
Why I Love These Healthy Blueberry Scones
The buttery blueberry scones from Starbucks used to be my go-to order.
However, it is most likely high in fat, sugar, and carb content.
So I had to come up with a healthy version that includes ingredients that are not only healthy but delicious too.
What’s the point in making a healthy version of something if you don’t like the way it tastes, right?
This recipe uses a combination of almond, coconut, and tapioca flours that are all paleo compliant.
Additionally, it has no refined sugars.
They are great for anyone who follows a paleo or gluten-free lifestyle.
Aside from being healthy and delicious, they’re really EASY to make.
What Ingredients are in These Healthy Blueberry Scones?
The ingredients that you need to make healthy blueberry scones are pretty basic ingredients that you probably already have on hand. If you don’t, they will be easy to find.
For this recipe you will need:
- Almond Flour
- Coconut Flour
- Tapioca Flour
- Ghee/Coconut oil (for paleo option) or pasteurized butter
- Coconut Sugar
- Baking Powder
- Baking Soda
- Fresh (or frozen) Blueberries
Using the combination of almond, coconut, and tapioca flour in this recipe helps create that dense, crumbly texture that you typically find in traditional scones.
Coconut flour absorbs moisture, so it prevents the scone from coming out too soft or wet.
If you choose to use frozen blueberries, do not thaw it out before folding into the pastry. Additionally, make sure you don’t over mix it as the frozen blueberry juice will stain the whole scone to blue/green.
How to Make These Healthy Blueberry Scones
First, in one bowl, whisk the dry ingredients.
Then form a well in the middle, add cold butter, ghee or coconut oil, egg, and vanilla extract.
Fold in blueberries then freeze for 10 – 15 minutes to chill.
Finally, form the chilled dough into a disk shape. Cut into 6 – 8 pieces.
Bake, Frost and Enjoy.
For the frosting, I used my Cashew Cream “Cheese” frosting, without the apple cider vinegar.
How to Serve These Healthy Blueberry Scones
I love using my cashew cream cheese frosting recipe as a glaze to top off these scones.
If you choose to use this recipe, replace the ACV (apple cider vinegar) with lemon juice instead, or omit it altogether.
Additionally, if you are adding a glaze to the scones make sure that you let them cool completely before glazing.
These scones pair perfectly with your morning cup of coffee and would be a great brunch treat for guests.
It can even be served as a dessert!
Just throw a scoop of ice cream on top and you’ve got yourself a healthy sweet treat!
Tips and Tricks for the Perfect Healthy Blueberry Scones
Although this recipe is easy to make, I still wanted to provide you with a few tips and tricks to help ensure that these scones turn out perfectly for you!
1. Use cold butter or coconut oil.
Using a cold fat source is what gives scones their flaky, buttery texture.
2. Chill scone batter before baking.
You want to make sure the coconut oil or butter doesn’t melt before baking. By chilling the batter before, you’ll keep the fat source cold and get that perfect scone texture.
3. Don’t over-mix the dough.
Over-mixing can lead to a tough and chewy dough. Mix gently, just enough so that all of the ingredients are combined.
4. Bake when you’re ready to eat.
This is one of those recipes that is best to bake right before you are ready to eat them. If you want to prep them ahead of time or in large quantities, you can make the dough, cut them into their shape and store in the fridge or freezer until ready to bake.
5. Can you use frozen blueberries?
Yes, you can! No need to thaw before baking, just fold gently until all ingredients are combined.
Too much mixing will cause juices to leak from the blueberries and stain the batter.
I hope you enjoy this recipe as much as I do!
What is your favorite kind of scone? Leave a comment below!
I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS
More Healthy Breakfast Recipes you May like:
- 1 cup Almond flour
- 1/2 cup tapioca flour
- 1/4 cup coconut flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/3 cup coconut sugar
- 1/3 cup ghee *
- 1 egg (room temperature)
- 1/4 cup milk of choice **
- 1 tsp vanilla
- 2/3 cup blueberries
- Preheat the oven to 375 F.
- In a large mixing bowl, whisk together all the dry ingredients - almond and coconut flour, coconut sugar, baking soda, baking powder.
- Form a well in the center. Add egg, vanilla extract, milk of choice, cold ghee, or pasteurized butter *.
- Use a hand mixer to slowly blend everything until it becomes crumbly and eventually forms a dough ***. Fold in blueberries (save a handful for later) gently with your hands or a spatula.
- Cover and chill in the freezer for 20 minutes.
- Remove the dough from the freezer onto a parchment paper lined baking sheet, greased with a little bit of coconut oil or ghee. Form the dough into a disk shape. Cut into 6 - 8 pieces with a sharp knife. Gently wiggle the knife a little while cutting to separate the pieces from each other.
- Lightly press in the leftover blueberries on top. Bake 15 minutes or until the scones are dry to touch. Gently spread it out a little bit so the side can get more heat through.
- Bake an additional 5 - 9 (total of 20 - 24 minutes) until the edge is golden brown.
- While the scones are cooling, prepare the cashew frosting (full recipe in this post). Drizzle the frosting on top once the scones have completely cooled.
- * You can use cold ghee, butter, or coconut oil. (I have not tested coconut oil, but both butter and ghee work great)
- ** You can use full-fat milk or dairy-free milk like cashew, almond, or full-fat coconut oil.
- *** You can also use a pastry cutter to first cut the butter/ghee into smaller pieces and mixed throughout the flour, then add in egg and vanilla extract.
- When measuring the flours, make sure to pack it tight in the measuring cups, then loosen it up in the bowl.
Disclosure: Some of the links in this post are affiliate links. This does not result in any extra cost for you, but it does mean that I make a commission if you click through and make a purchase.
Amount Per Serving: Calories: 227Total Fat: 17gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 36mgSodium: 107mgCarbohydrates: 16gFiber: 2gSugar: 10gProtein: 5g
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.