These blueberry scones are a delightful twist on a classic breakfast treat. Instead of regular wheat flour, this recipe used almond flour which creates a lighter texture that perfectly complements the juicy blueberries.

A few paleo blueberry scones with cashew cream cheese frosting. There are a few blueberries and almonds on the side.

The buttery blueberry scones from Starbucks used to be my go-to order. So i have to come create a healthier version of my own.

Easy to make and perfect to pair with your morning coffee or afternoon tea, this almond flour blueberry scone is a must-try.

You can’t find a better way to use blueberries this summer for the whole family to enjoy.

Blueberry is definitely one of my family’s favorite ingredients to use when it comes to baked goods. The sweet and tangy flavor compliments almost everything.

And my kids just love berries. So anything with berries in them is a win. These are definitely toddler-approved.

What Ingredients are in These Blueberry Scones?

Freshly baked healthy blueberry scones that just cake out of the oven. The outside is golden brown.

The ingredients that you need to make 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 or grass fed butter
  • Coconut Sugar
  • Eggs
  • 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.

Note:

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 Almond Flour Blueberry Scones

Instructions on how to make paleo blueberry scones in one bow.

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 Blueberry Scones

A piece of gluten free blueberry scone is placed on a plate. Topped with cashew cream frosting. There are a few blueberries on the side.

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 healthier sweet treat!

Tips and Tricks for the Perfect Almond Flour Blueberry Scones

A few paleo blueberry scones with cashew cream cheese frosting. There are a few blueberries and almonds on the side.

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!

Tips:

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.

Freshly baked healthy blueberry scones that just cake out of the oven. The outside is golden brown.

 

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

A few paleo blueberry scones with cashew cream cheese frosting. There are a few blueberries and almonds on the side.

Get the recipe:Blueberry Scones with Almond Flour

These blueberry scones are a delightful twist on a classic breakfast treat. This recipe calls for almond flour which creates a lighter texture that perfectly complements the juicy blueberries.
4.50 stars (2 reviews)

Ingredients

  • 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

Instructions 

  • 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.

Notes

  1. * You can use cold ghee, butter, or coconut oil. (I have not tested coconut oil, but both butter and ghee work great)
  2. ** You can use full-fat milk or dairy-free milk like cashew, almond, or full-fat coconut oil.
  3. *** 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.
  4. When measuring the flours, make sure to pack it tight in the measuring cups, then loosen it up in the bowl.
Serving: 1g, Calories: 227kcal, Carbohydrates: 16g, Protein: 5g, Fat: 17g, Saturated Fat: 7g, Polyunsaturated Fat: 10g, Cholesterol: 36mg, Sodium: 107mg, Fiber: 2g, Sugar: 10g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.