These Paleo Blueberry Coconut Scones are a family favorite! They have crispy golden brown edges with a dense, yet fluffy center, and bursting with blueberries in every bite! Plus they're made with healthy ingredients like almond flour, maple syrup, and coconut oil. The perfect treat to have with your morning coffee, or afternoon tea!
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What makes these scones Healthier?
You'd never know these Paleo Blueberry Coconut Scones are lower in sugar, and filled with simple wholesome ingredients! I never sacrifice taste or texture when making my healthier treats! Each scone has about 4 grams of fiber, and only 5 grams of sugar! Plus blueberries are full of antioxidants, and high in vitamin C!
🍴Ingredient Notes
Dry Ingredients
- Almond Flour - I have not tested this recipe with any other flour. My favorite almond flour brands are Bob’s Red Mill, and Blue Diamond. Both have a finely ground blend that doesn’t come out clumpy! Make sure it’s almond FLOUR and not almond MEAL. They have completely different textures.
- Coconut Flour - Coconut flour is very absorbent, so be very careful when measuring! (See more info in the baking section.)
- Shredded Coconut - I like to use finely shredded coconut, but any shredded coconut would work.
Wet Ingredients
- Room Temperature Egg - I have not tested with an egg replacement.
- Maple Syrup - You can substitute with honey. I have not tested with granulated sugar.
- Coconut Oil, Melted - If you don't have coconut oil, I believe butter or ghee would work too!
- Frozen Blueberries - I have made this recipe with fresh blueberries, but they break easily when you're folding them into the dough!
🍴Step by Step Instructions
Making the dough
- Start by adding almond flour, coconut flour, shredded coconut, baking soda, and salt into your mixing bowl. Use a fork or whisk to blend. (Make sure to get out any flour clumps.)
- In a separate mixing bowl add your egg, vanilla, maple syrup, and melted coconut oil. Use a hand mixer or whisk to blend until fully combined.
- Next, add the dry mixture into the wet mixture, and blend with a hand mixer or fold together with a spatula until a thick dough forms.
- Pour your blueberries onto the dough, and gently fold together with a spatula. I like using frozen blueberries because they don't break as easily!
Baking
- Press the dough into a flat circle on a non-stick baking sheet or parchment paper lined baking sheet.
- Take a sharp knife and slice into four sections. Carefully pull them about ¼ inch apart.
- Bake at 350 degrees for about 20 minutes. (Or until golden brown on top.)
- Let them sit on the baking sheet for a couple minutes, and then transfer them to a metal cooling rack. You can leave them the size they are, but I like to cut each slice in half again!
Baking Tips
- Make sure the coconut oil is measured first, and then melted.
- After you melt the coconut oil, make sure it has time to cool before adding it to your wet ingredients. (You don't want to cook your egg!)
- If you forgot to leave your egg out to bring it to room temperature, just add the egg to a small bowl with warm water. This will speed up the process!
- When measuring flours, use the scoop and shake method. Scoop the flour, and shake the spoon or cup until it's even on top. Do NOT pack the flour. You can also scoop, and take a butternut to push the excess off.
- You can cut the scones smaller if you'd like, but I've found it's easiest to do fourths. Once they come out of the oven, I cut each scone in half again with a sharp knife. It should yield 8 small scones.
Frequently Asked Questions
I have not tested with an egg replacement. Flax eggs might make the consistency too sticky? If you try, you might need to add more almond flour to thicken it up.
If you swap the maple syrup for Lakanto maple syrup, it would make them a lower sugar option! Each scone is 5 grams of sugar, 4 grams of fiber, and 11 grams of carbs.
No, I would recommend using the exact measurements in the recipe because coconut flour is very absorbent! If you use more than 2 tablespoons they will come out extremely dry.
The glaze is very simple to make! Just add about ¼ cup of powdered sugar into a small bowl. Drizzle water or dairy-free milk until you get your desired consistency. (It doesn't take much!) Use a spoon to drizzle over top of each scone!
How to store leftovers
If you have any leftovers, they can be stored at room temperature for a couple days in a glass container. They will store well in the refrigerator for about 7-10 days. You can also freeze leftovers! Place them in an air tight glass container in the freezer. PRO TIP: Frozen desserts are actually really tasty!!
More fruity recipes!
- Gluten-Free Blueberry Muffins
- Paleo Blueberry Peach Cobbler
- Gluten-Free Orange Cake (Paleo)
- Healthy Raspberry Trifle Cups
- Strawberry Cream Bars
Recipe
Paleo Blueberry Coconut Scones
Equipment
- Baking Sheet
- Parchment Paper
- Whisk
- Spatula
Ingredients
Dry Ingredients
- 1 + ½ Cups Almond Flour
- 2 Tablespoons Coconut Flour
- ⅓ Cup Finely Shredded Coconut
- ½ Teaspoon Baking Soda
- ¼ Teaspoon Salt
Wet Ingredients
- 1 Room Temperature Egg
- 2 Tablespoon Maple Syrup You can sub with honey.
- 1 Teaspoon Vanilla Extract
- 1 Tablespoon Coconut Oil, Melted
- ½ Cup Fresh Blueberries You can use fresh blueberries, but they break easily when you fold them into the dough!
Instructions
Making the dough
- Start by adding almond flour, coconut flour, shredded coconut, baking soda, and salt into your mixing bowl. Use a fork or whisk to blend. (Make sure to get out any flour clumps.)
- In a separate mixing bowl add your egg, vanilla, maple syrup, and melted coconut oil. Use a hand mixer or whisk to blend until fully combined.
- Next, add the dry mixture into the wet mixture, and blend with a hand mixer or fold together with a spatula until a thick dough forms.
- Pour your blueberries onto the dough, and gently fold together with a spatula. I like using frozen blueberries because they don't break as easily!
Baking
- Press the dough into a flat circle on a non-stick baking sheet or parchment paper lined baking sheet.
- Take a sharp knife and slice into four sections. Carefully pull them about ¼ inch apart.
- Bake at 350 degrees for about 20 minutes. (Or until golden brown on top.)
- Let them sit on the baking sheet for a couple minutes, and then transfer them to a metal cooling rack. You can leave them the size they are, but I like to cut each slice in half again!
Notes
Baking Tips
- Make sure the coconut oil is measured first, and then melted.
- After you melt the coconut oil, make sure it has time to cool before adding it to your wet ingredients. (You don't want to cook your egg!)
- If you forgot to leave your egg out to bring it to room temperature, just add the egg to a small bowl with warm water. This will speed up the process!
- When measuring flours, use the scoop and shake method. Scoop the flour, and shake the spoon or cup until it's even on top. Do NOT pack the flour. You can also scoop, and take a butternut to push the excess off.
- You can cut the scones smaller if you'd like, but I've found it's easiest to do fourths. Once they come out of the oven, I cut each scone in half again with a sharp knife. It should yield 8 small scones.
Frequently Asked Questions
How to store leftovers
If you have any leftovers, they can be stored at room temperature for a couple days in a glass container. They will store well in the refrigerator for about 7-10 days. You can also freeze leftovers! Place them in an air tight glass container in the freezer. PRO TIP: Frozen desserts are actually really tasty!!Nutrition
After you make these Paleo Blueberry Coconut Scones, make sure to leave a comment & rate the recipe! Your feedback is helpful for me, and for anyone planning to try this recipe. I hope you love them as much as I do! xo Mariah
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Melanie
They’re the perfect texture!