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Home By Meal Breakfast

Healthy Blueberry Scones (Paleo, Gluten Free)

★★★★★ 15 Reviews Recipe Print
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By: Erin7/31/18

This post may contain affiliate links. Please read my disclosure policy.

Healthy Blueberry Scones

Healthy Blueberry Scones are an easy morning gluten-free treat made with almond flour, coconut flour, maple syrup, and more. They’re moist, bursting with juicy blueberries in every bite, and drizzled with a creamy lemon glaze.

overhead shot of scones

The most delicious blueberry scone recipe

We always had scones in my house growing up, the pantry always stocked with a specific yummy brand from our local grocery store. My parents loved them! They would enjoy them alongside a cup of coffee, which I got into the habit of doing as well when I got older.

And lately, I’ve been totally craving them. With that being said, I knew I needed to recreate the family favorite, so I finally put a healthy blueberry scone recipe idea to the test!

And it was so worth it. These paleo blueberry scones turned out amazingly well (if I do say so myself). I shared some with my mom who said this is hands down her favorite recipe I’ve made for the blog! After making these scones, I recommend making my Healthy Chocolate Chip Scones (Gluten-Free) next!

If even that won’t convince you, the fact that these are both gluten free and paleo just might! They’re made with almond flour, coconut flour, maple syrup, and some more select ingredients. Nothing too processed to see here!

Ingredients in gluten free blueberry scones

The best part about blueberry scones is that they’re easy to make. When mixing ingredients, scones need a cold source of fat in order to get that flaky, buttery texture, and while some people use coconut oil, I used vegan butter.

Besides the vegan butter, they only require a few other ingredients. I added a lemon glaze on top for a little bit of an extra punch, but the glaze is totally optional!

Scones

  • Almond flour: First, you will need 2 cups of almond flour. This will form the base of the scone batter.
  • Coconut flour: Next, add 1/4 cup of coconut flour. This adds a bit of extra thickness and helps to soak up any moisture.
  • Baking powder: Ensure that the scones bake properly by adding 1/2 tsp of baking powder.
  • Salt: Next, add 1/4 tsp of salt for flavor.
  • Butter: Add 1/3 cup of vegan butter, cubed into small squares.
  • Maple syrup: Then, add 1/4 cup of maple syrup as an all natural sweetener.
  • Egg: Include 1 egg to help the ingredients bind together.
  • Vanilla: Add 1 tsp of vanilla for flavor.
  • Blueberries: Finally, complete the scone batter with 3/4 cup of fresh blueberries!

Glaze

I love to add a delicious glaze on top of the scones. It only uses three ingredients and is incredibly simple to make!

  • Powdered sugar: The first ingredient in the glaze is 1.5 cups of powdered sugar.
  • Almond milk: 2-3 tbsp of almond milk will help the batter reach the desired consistency.
  • Lemon juice: Finally, 1 tsp of lemon juice adds a delicious, tangy flavor!

Note: The glaze is not paleo. If making paleo scones, simply omit the glaze.

inside of a scone

Everything you need to make this recipe

To create scones, you will need the following items in addition these measuring cups: 1/4 tsp, 1/2 tsp, 1 tsp, 1/4 cup, 1/3 cup, and 1 cup.

  • Baking sheet
  • Parchment paper
  • Large mixing bowl
  • Stirring utensil
  • Pastry cutter or two knives
  • Small mixing bowl
  • Whisk

How to make healthy scones with blueberries

Healthy, paleo blueberry scones are prepped, baked, and ready to enjoy in under 45 minutes. The complete recipe makes six delicious treats!

To begin, preheat the oven to 375°F and line a baking sheet with parchment paper.

Mix the almond flour, coconut flour, baking powder, and salt in a large mixing bowl.

Next, add the butter to the bowl and use a pastry cutter or two knives to blend everything until the dough forms into small crumbs. You want it to be combined as if you were making a pie crust. If it’s too dry, add a bit of ice cold water.

In a small bowl, mix the maple syrup, egg, and vanilla.

Next, add the wet ingredients to the dry and stir until they form a dough-like consistency.

Gently fold in the blueberries.

Place the dough on the baking sheet and form into a round shape.

Cut the dough into 6 equal pieces and separate them on the baking sheet.

Bake for 22-27 minutes, or until slightly golden brown.

While baking, whisk together the glaze ingredients. Let the scones fully cool, and then drizzle it on top!

blueberry scone overhead

Why do these scones use coconut and almond flour?

Healthy blueberry scones utilize a mixture of almond and coconut flour to help get a crumbier consistency. The coconut flour helps to absorb any extra moisture so the scones don’t turn out soggy or wet! That sometimes happens with gluten-free baking, so the coconut flour helps to prevent it.

Substitution Tip

Looking to switch up some of the ingredients? Here are some swaps that you can try!

Butter
For the vegan butter, I used the Miyoko’s brand from Trader Joe’s and absolutely loved baking with it. It’s actually made from cashews but it works just like any regular butter would! You can use that or go with another vegan brand. You can also use real butter or coconut oil. Let me know how they turn out if you switch it up!

Maple syrup
I used maple syrup as an all natural sweetener, but any sweetener will work! You can use honey, molasses, or good old sugar. You’ll need to check ratios accordingly.

Egg
Feel free to swap the egg with a vegan alternative if you’re aiming for vegan scones.

Almond milk
Finally, you can replace almond milk with any other milk whether nut or dairy. Use a 1:1 ratio.

blueberry scone on tray

Storing scones

Extra scones taste the most delicious fresh out of the oven! But, you can keep extras in an airtight container at room temperature or in the fridge. They will stay fresh for a couple of days.

If you liked this recipe, you’ll want to try these!

In the mood for some more tasty blueberry treats? Try these! The coffee cake is another morning favorite.

  • Healthy Lemon Blueberry Coffee Cake
  • Healthy Blueberry Cobbler
  • Paleo Lemon Blueberry Muffins
  • Baked Blueberry Oatmeal Cups
overhead shot of scones
★★★★★ 4.9 from 15 reviews

Healthy Blueberry Scones (Paleo, Gluten Free)

Healthy Blueberry Scones are an easy morning gluten-free treat made with almond flour, coconut flour, maple syrup, and more. They’re moist, bursting with juicy blueberries in every bite, and drizzled with a creamy lemon glaze.

Prep: 15Cook: 25Total: 40 minutes
Yield 6 scones 1x
Print Pin it Rate

Ingredients

Scones

  • 2 cups almond flour
  • 1/4 cup coconut flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup vegan butter, cubed (can use regular)
  • 1/4 cup maple syrup
  • 1 egg
  • 1 tsp vanilla
  • 3/4 cup fresh blueberries

Optional Glaze (not paleo!)

  • 1.5 cups powdered sugar
  • 2–3 tbsp almond milk
  • 1 tsp lemon juice

Instructions

  1. Preheat oven to 375F
  2. In a large bowl, mix almond flour, coconut flour, baking powder, and salt.
  3. Add butter, and use a pastry cutter or two knives to blend until the dough is small crumbs. You want it all to be combined, as if you were making a pie crust. If it’s too dry, add in a little bit of ice cold water.
  4. In a small bowl, mix maple syrup, egg, and vanilla.
  5. Add wet to dry and stir until dough like consistency.
  6. Gently fold in blueberries.
  7. Place dough on parchment lined baking sheet and form into round shape.
  8. Cut into 6 equal pieces and separate on sheet.
  9. Bake for 22-27 minutes or until slightly golden brown.
  10. While baking, whisk together glaze ingredients and drizzle onto completely cooled scones.
Author: Erin Lives WholeCategory: breakfast, gluten-free, paleo
overhead shot of scones

Did you make this?

Leave a comment below and tag @erinliveswhole on social media!

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paleo blueberry scone

There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I absolutely love and use myself. Thank you for supporting Erin Lives Whole, it helps keep this blog afloat 🙂

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Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Sari says

    Posted on 2/20 at 2:37 pm

    Oh, and I did end up using almond flour and coconut flour, and I used a scale to measure the weight.

    Reply
    • Erin says

      Posted on 2/22 at 6:10 pm

      Hi Sari, hmm I am sorry they didn’t come out well. I haven’t used that type of butter before but it does sound like you used too much butter. Maybe try not packing it so much. They should be heavy but not mushy inside. Let me know if you try them again and how they come out.

      Reply
  2. Sari says

    Posted on 2/15 at 7:59 pm

    Hi Erin,
    Is it possible to use Bob’s Red Mill Paleo flour (which has almond flour, coconut flour, arrowroot starch and tapioca flour)…and use 2 1/4 cups in place of your almond flour and coconut flour?
    Also, how can I substitute coconut sugar in place of the maple syrup?
    Thank you so much! Can’t wait to try your recipe!

    Reply
    • Erin says

      Posted on 2/15 at 8:13 pm

      Hi Sari, I haven’t tried the recipe with those substitutions, but they should work! Please let me know how they come out for you!

      Reply
      • Sari says

        Posted on 2/15 at 11:30 pm

        Thanks, Erin. And if I use like 2 1/2 TBLS coconut sugar instead of maple syrup, should I add maybe a tablespoon of almond milk? Or just do the coconut sugar.
        Thanks again!

      • Erin says

        Posted on 2/16 at 8:39 pm

        Hi Sari, you should be good with just the sugar, but see what the consistency is like and maybe add a little milk if it is too dry.

      • Sari says

        Posted on 2/20 at 2:34 pm

        Happy Saturday, Erin! Well… looks like my science experiment didn’t work out. I filled my 1/3 cup of Myakos Oat Butter (in the tub) instead of the sticks of cashew butter. I pressed the butter into the cup which may have been too much? I baked the scones until they were very very dark brown and even put them back in the oven, but if I press the inside of the scone, it’s mushy like butter. Is that the nature of almond flour and coconut flour? Or should the inside be totally cake like even when pressed?
        Thank you so much for your help!

  3. Kendra says

    Posted on 1/26 at 9:45 pm

    I’d never made scones before and these were so easy and even more delicious… couldn’t even get a picture before they were gone! Ate one without glaze… so good, ate one with glaze… even better

    ★★★★★

    Reply
    • Erin says

      Posted on 1/27 at 5:54 pm

      Hi Kendra, I am so happy you tried them and made great scones! 🙂

      Reply
  4. Yorgam says

    Posted on 1/22 at 1:24 pm

    Would these work with a flax egg instead of a regular egg?

    Reply
    • Erin says

      Posted on 1/23 at 7:06 pm

      Hi Yorgam, I haven’t tried the scones with a flax egg, but it should work. Let me know if you try it and how they come out!

      Reply
  5. Aliza says

    Posted on 10/25 at 7:36 pm

    They burned 🙁
    I followed the recipe exactly. I put a timer on the oven for 22 minutes. And after 15 minutes I started to smell them burning! I ran to the kitchen and the tops burnt. I wish the recipe time was listed differently, I’m not sure if anyone else had this issue.

    ★★★

    Reply
    • Aliza says

      Posted on 10/27 at 11:28 am

      So after taking them out of the oven and letting them cool, they were dark brown and some parts were burned. BUT THEY TASTED AMAZING. I’m going to use this recipe but just watch the time from now on. Delicous recipe thank you.

      ★★★★★

      Reply
      • Erin says

        Posted on 10/27 at 1:58 pm

        Hi Aliza, ah I am glad they tasted amazing! It could be something about your oven’s internal temperature since not all ovens heat properly. I am glad you enjoyed them and let me know how they come out next time!

  6. Roxane says

    Posted on 8/3 at 7:37 pm

    Omg so good, my go to for now on, I sub. The vegan butter for European butter and wow the best.

    Reply
    • Erin says

      Posted on 8/3 at 9:04 pm

      Hi Roxane, I’m so happy you like the scones and made them your own! 🙂

      Reply
  7. Roxane says

    Posted on 8/3 at 6:52 pm

    They are in the oven, I did cut them smaller made 8 instead of 6; my mess up cut like I do pizza lol, I’m sure they will be great. Or I’ll feel better eating 2 instead of one lol mind game, Thank you, can’t wait to try more of your recipes

    Reply
    • Erin says

      Posted on 8/3 at 9:02 pm

      Hi Roxane! Ah that is so exciting! How did they come out?

      Reply
  8. Morgan says

    Posted on 6/29 at 4:27 pm

    I substituted coconut flour for about 1.5 cups of all purpose flour and they turned out great! These are amazing!

    ★★★★★

    Reply
    • Erin says

      Posted on 8/2 at 11:58 pm

      Hi Morgan! I’m so happy you enjoyed the scones and thanks for letting me know about the substitution ratio! 🙂

      Reply
  9. Puja says

    Posted on 6/12 at 3:00 pm

    Would love to try these! Any sub for coconut flour? Can I use all purpose instead?

    Reply
    • Erin says

      Posted on 8/3 at 11:11 pm

      Hi Puja, I haven’t tried the recipe with other flours, but I’d recommend checking the ratio of the flour you choose since not all flours are 1:1. Let me know what flour you use and how the scones come out! 🙂

      Reply
  10. Ann says

    Posted on 4/24 at 2:44 pm

    These are PERFECT!! And so much easier than other scone recipes that have lots of complicated steps to get them just right. The whole family loved these…the only issue with this recipe is it only makes 6 scones 😛 so I may double it next time!

    ★★★★★

    Reply
    • Erin says

      Posted on 8/5 at 1:46 pm

      Hi Ann, thank you for your kind words and glad you and your family enjoyed them! That’s a great idea! Let me know how your double batch came out! 🙂

      Reply
  11. Hanna says

    Posted on 4/15 at 4:50 pm

    This recipe is amazing! Not only because it’s delicious and simple…but it’s so hard to screw up! I thought I messed up 3 different times while making them (simply because of my baking inexperience), and they still turned out fantastic. I made them into lemon raspberry scones, and I also made my own paleo glaze using coconut butter, maple syrup, and almond milk. I’m afraid to have my family try them…I have a feeling this is going to become a staple in my house LOL! Thanks so much!!!

    ★★★★★

    Reply
    • Erin says

      Posted on 8/5 at 8:19 pm

      Hi Hanna, thanks for your kind words!! I am so happy you enjoyed them and hope your can grow your baking skills! 🙂

      Reply
  12. Emily Carnes says

    Posted on 5/29 at 8:59 am

    Um, these are AMAZING!! First time to make scones and was super easy. I did not make the glaze (I watch my sugar intake) but added a heaping tablespoon of lemon zest to the batter and it’s perfect!!! Thanks for all your amazing recipes!

    ★★★★★

    Reply
    • Erin says

      Posted on 5/29 at 6:33 pm

      Thank you Emily!!! I’m so glad you like them!! 🙂

      Reply
  13. Shauna says

    Posted on 5/22 at 11:22 am

    These look heavenly! I’m a little confused about one part though, so I have to ask what might be a stupid/redundant question: You emphasized in the description using a cold source of fat to make these – so does that mean when I add the butter to the flour mixture I want it to be just out of the refrigerator cold, or left out to soften for a few hours cold? And by 1/3 cup of butter cubed do you simply mean cut it into cute little cubes? Just figured I’d clarify before going forward and making these – I’d hate to ruin em first go around!
    Looking forward to making these – anything that has blueberries in em sign me up!!

    Reply
    • Erin says

      Posted on 5/22 at 11:43 am

      Yes! You are correct for both – just out of the refrigerator, but it is okay if it sits out for 10 min or so to soften, just not totally room temperature! The cubes can be little cubes, but the end goal is to incorporate them finely into your flour so it turns into a nice crumb that can be pinched together and sticks. You won’t mess it up, they are fairly forgiving. Enjoy!

      Reply
  14. Erin says

    Posted on 5/12 at 4:02 pm

    Lexi! This comment made my day! Thanks for sharing, I’m so glad you liked them!

    Reply
  15. Lexi S says

    Posted on 5/11 at 3:23 pm

    Obsessed! I assumed scones would be really hard to make (I’m terrible at biscuits so assumed I would be at this too) but have made so many other of your recipes and had an easy time that I tried them – love!!! So quick to make and turned out beautifully with little effort! Boyfriend loves them & I get to feel good about what is in them 🙂 thank you for your unique recipes!!

    ★★★★★

    Reply
  16. katie says

    Posted on 4/7 at 5:49 pm

    SO GOOD!!

    ★★★★★

    Reply
    • Erin says

      Posted on 4/7 at 7:50 pm

      Thanks, Katie!!! Glad you like them!

      Reply
  17. Cathrine says

    Posted on 4/7 at 9:46 am

    Delicious scones!! The whole family loved them!

    ★★★★★

    Reply
    • Erin says

      Posted on 4/7 at 4:48 pm

      Love hearing that, thanks Cathrine!!!

      Reply
  18. Inna says

    Posted on 4/6 at 1:15 pm

    These are absolutely superb! So delicious and easy to make. Picky husband approves! Forever my go to scone recipe now!

    ★★★★★

    Reply
    • Erin says

      Posted on 4/7 at 4:47 pm

      I love that your picky husband approves!!

      Thanks for sharing 🙂

      Reply
  19. Bailey says

    Posted on 4/4 at 6:24 pm

    I haven’t even made this recipe at but I know it’s going to be delicious because all of Erin’s creations are. These in particular are on my to-do list for Easter

    ★★★★★

    Reply
    • Erin says

      Posted on 4/4 at 8:03 pm

      My little baker Bailey!! You’ll love these!

      Reply
  20. Jenny says

    Posted on 4/4 at 2:28 pm

    Just made these little beauties 🙂
    They were Delicious!!!
    And soooo Easy!
    I omitted the glaze, because my family is watching our carbs.
    Definitely recommend!!
    Thanks!!

    ★★★★★

    Reply
    • Erin says

      Posted on 4/4 at 4:00 pm

      So happy to hear that Jenny and glad you like them without the glaze!! 🙂 Enjoy!

      Reply
      • Rela Phillps says

        Posted on 8/9 at 11:31 am

        Can this recipe be made with just almond flour instead of the coconut flour with it?

      • Erin says

        Posted on 8/11 at 9:14 pm

        Unfortunately you need both!

    • Kendra says

      Posted on 1/26 at 9:46 pm

      I’d never made scones before and these were so easy… couldn’t even get a picture before they were gone! Ate one without glaze… so good, ate one with glaze… even better

      ★★★★★

      Reply
    • Kendra says

      Posted on 1/26 at 9:47 pm

      I’d never made scones before and these were so much easier than i had expected… couldn’t even get a picture before they were gone! Ate one without glaze… so good, ate one with glaze… even better

      ★★★★★

      Reply

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