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Paleo Blueberry Lemon Scones

  • Author: Noelle Tarr, NTP, CPT
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 8 1x
  • Diet: Gluten Free


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!




  • 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 



  1. Preheat the oven to 375 degrees Fahrenheit and line a large baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the almond flour, coconut flour, tapioca flour, baking powder, and sea salt.
  3. 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.
  4. 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. 
  5. 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. 
  6. 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.
  7. Bake for 17-20, or until golden brown around the edges and lightly browned on top.
  8. 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.

Keywords: paleo scones, blueberry lemon scones, blueberry scones, gluten-free scones




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