These paleo blueberry lemon scones are soft, flaky, and bursting with blueberry and lemon flavor. The recipe is easy to follow, and the ingredients are simple and healthy. The best part? They’re topped with the most perfect lemon glaze, which will have you basking in paleo scone heaven. These are a must on your next breakfast or brunch menu!
Paleo scones that are actually soft, flavorful, and flaky? Yep—it’s all happening right here, right now!
To be honest, I wasn’t entire sure perfectly soft paleo scones would happen. Scones have a unique texture that is hard to replicate with grain-free flours. When scones are done wrong, it’s a very sad experience. Flavorless and dry triangles for breakfast is no way to start the day. But with these paleo blueberry scones (and my lemon glaze icing), you’ll be basking in paleo scone heaven for breakfast!
If you’re a fan of decadent and slightly sweet breakfast treats like my Fluffy Paleo Cinnamon Rolls, you’re going to love these paleo blueberry scones. They’re bursting with flavor, and have a nice crumbly and flaky texture. The best part? The recipe is actually easy to follow! And with my tips on how to freeze these ahead of time (see below), you can have them freshly baked the morning of with zero prep work for breakfast or brunch!
If you’re new to scones made from scratch—never fear! With all my tips and tricks, you’re going to nail this recipe on the first try. You got this!
How to Make Paleo Scones from Scratch
Making scones from scratch is easier than you’d think! In a large mixing bowl, whisk the dry ingredients together until the mixture is broken down and combined. Add the cold ghee or butter pieces to the bowl, and toss to combine.
Using a pastry cutter, two forks, or your hands, cut the butter into the flour mixture until it is broken down into pea-sized crumbs.
In a separate bowl, whisk together the coconut milk and lemon juice, and let it sit for 30 seconds. Add the lemon zest, egg, coconut sugar, and vanilla extract, and whisk until combined.
Pour the wet mixture into the mixing bowl, and gently fold everything together. Don’t overwork the dough, so stop right when everything is combined. Then, gently fold in the blueberries.
Place the dough on a clean work surface dusted with a little tapioca flour. Form the dough into an 8-inch disc (think like the shape of a pie dish). If the dough is a little sticky, just dust your hands with a little extra tapioca flour. Using a sharp knife, cut the disc into 8 even-sized triangle wedges. Transfer the wedges to a prepared baking sheet, and brush the tops of the scones with coconut milk. Bake at 375 for 17-20 minutes, or until golden brown around the edges and lightly browned on top.
Cutting in the Butter
It’s crucial that your butter is completely cold when cutting it into the flour mixture. If you plan on using ghee, measure out the six tablespoons and place the ghee in a bowl in the fridge for at least 30-45 minutes, or until it is completely chilled and set.
Start by cutting your cold butter or ghee into smaller 1/2-inch pieces. Then, toss the butter pieces in the flour mixture. Using a pastry cutter, two forks, or your hands (my favorite method), cut the butter into dry mixture until it’s incorporated and broken down into smaller pea-sized crumbs.
I typically start with two forks, and then use my hands at the end. Don’t overthink this. You’ll have small pea-sized crumbs and small flakes, and that’s exactly what you want! Go for messy and crumbly (see photo below). Fight the urge to over-mix or break it down too much.
The Secret to Perfect Scones
The secret to the perfect paleo scones is chilled dough. Cold butter or ghee will prevent the scones from overspreading in the oven. When scones overspread, they’ll lose their moist and flaky texture. And you don’t want that!
As the paleo scones bake, the cold butter crumbs release steam and create air pockets, which keeps the center nice and flaky. If the butter melts, the scones spread, and the texture changes completely. So, it’s important to have your ingredients cold, and to make sure to work fast and not overwork the dough.
To keep the dough nice and chilled while mixing, try to also have the egg and coconut milk cold when combining everything together.
My foolproof tip! You can actually refrigerate the wedges on the baking sheet for up 15-30 minutes before baking. While this is an added step, it’s a nice way to ensure your dough is thoroughly chilled. Simply brush the wedges with coconut milk, and place the baking sheet directly in the fridge while your oven heats up. Then, bake the paleo scones using the recommended baking time.
Why I Love This Paleo Blueberry Scone Recipe
- This recipe makes truly soft and flakey paleo scones! If you’ve been looking for the best gluten-free scone recipe—this is it!
- These gluten-free scones are surprisingly simple. They’re super easy to make, and they’re bursting with blueberry and lemon flavor.
- The lemon glaze is EVERYTHING!
- Paleo blueberry scones are an awesome way to elevate your breakfast or brunch menu.
- This paleo scone recipe is completely gluten-free, grain-free, and dairy-free!
Tips + Tricks
- If you’re using ghee for this recipe, make sure to measure out the ghee and place it in a bowl to chill in the fridge 30-45 minutes before you begin. Then, cut the ghee into smaller chunks before you mix it in with the flour mixture.
- Zest your lemon first, then cut the lemon in half to squeeze out the lemon juice.
- I find the best way to mix the cold ghee into the flour mixture is to use your hands. I typically start by cutting it into small chunks, then I use two forks to to break the ghee down into smaller pieces. Then at the end, I use my hands. Don’t overthink this. Messy and crumbly is best (see photo).
- To keep the dough nice and chilled while mixing, try to also have the egg and coconut milk cold when combining everything together.
- Do not over-mix the dough. Gently fold it until it’s combined.
- If the dough is too sticky, you can place the dough in the mixing bowl in the fridge for 15-20 minutes before forming it into a disc. A little extra tapioca flour on your hands will work nicely too.
- Watch for doneness right at 17 minutes. When golden color appears on the tops and edges, immediately pull them out.
Freezer + Prep Ahead Instructions
So you want paleo scones for breakfast but don’t actually want to make scones for breakfast. I get you. Just make the entire recipes as prescribed, but stop right before baking. Freeze the (unbaked) scone dough wedges on a baking sheet for an hour. Then, once the dough wedges are solid, you can gently stack them in a freezer-safe container or bag. When you’re ready to bake them, thaw them on a baking sheet in the fridge, and bake them following the recommended bake time.
Stocking the Pantry
I personally use Thrive Market for most of my pantry needs because it saves me some cash—especially when it comes to commonly used items like blanched almond flour, ghee, and coconut oil. For a complete list of my recommend pantry items and what I use in my home, check out my Baking and Cooking Resources Page.
Other Recipes You’ll Love
- Baked Chocolate Donuts
- Fluffy Paleo Cinnamon Rolls
- The Best Paleo Chewy Chocolate Chip Cookies
- Double Chocolate Banana Bread
- Fudgy Paleo Brownies (Crackly Top, Gluten-Free)
- 1 ¼ cup blanched almond flour
- ½ cup coconut flour
- ½ cup tapioca flour
- 1 tablespoon baking powder
- ½ teaspoon fine sea salt
- 6 tbsp ghee or grass-fed butter, cold, cut into small chunks
- ½ cup full-fat coconut milk (plus two tablespoons for brushing)
- 1 tablespoon fresh lemon juice
- Zest from 1 lemon
- 1/3 cup coconut sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- ¾ cup fresh blueberries
- 1 tablespoon coconut milk, slightly heated
- 1 tablespoon fresh lemon juice
- ½ tablespoon ghee, melted
- 1 cup organic powdered sugar
- dash of salt
- Preheat the oven to 375 degrees Fahrenheit and line a large baking sheet with parchment paper.
- In a large mixing bowl, whisk together the almond flour, coconut flour, tapioca flour, baking powder, and sea salt.
- Add the pieces of cold ghee (or butter) to the bowl and toss to coat them with flour. Using a pastry cutter, fork, or your hands (my favorite method), cut the ghee into dry mixture until it’s incorporated and broken down into small crumbs. Some crumbs will be pea-sized, while others will be smaller flakes, and that’s exactly what you want.
- In a small bowl, whisk together the coconut milk and lemon juice. Let it sit for 30 seconds, then add the lemon zest, coconut sugar, egg, and vanilla, and whisk to combine. Slowly pour the mixture into the dry ingredients and fold to combine. Do not over-mix. Gently fold in the blueberries.
- Place the dough on a clean work surface dusted with a little tapioca flour. Press the dough into an 8-inch flat disc. Smooth out any cracks on the edges with your fingers. Using a pastry scraper or sharp knife, cut the disc into 8 even-sized triangle wedges.
- Using a pancake turner or stainless steel spatula, transfer the individual scones to the prepared baking sheet, about 2-3 inches apart. Brush the tops of the scones with a little coconut milk.
- Bake for 17-20, or until golden brown around the edges and lightly browned on top.
- To make the glaze, add the ghee to a microwave-safe dish and heat for 5-10 seconds, or until the ghee is melted. Add the coconut milk, lemon juice, and powdered sugar to the mixture, and stir to combine. Let the scones cool slightly before drizzling with glaze.
What did you think of these paleo blueberry scones? Come back and let me know in the comments below—I’d love to hear from you!