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.
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!
- 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!
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.
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
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.
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!
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.
Looking to switch up some of the ingredients? Here are some swaps that you can try!
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!
Feel free to swap the egg with a vegan alternative if you’re aiming for vegan scones.
Finally, you can replace almond milk with any other milk whether nut or dairy. Use a 1:1 ratio.
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
- 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
- Preheat oven to 375F
- In a large bowl, mix almond flour, coconut flour, baking powder, and salt.
- 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.
- In a small bowl, mix maple syrup, egg, and vanilla.
- Add wet to dry and stir until dough like consistency.
- Gently fold in blueberries.
- Place dough on parchment lined baking sheet and form into round shape.
- Cut into 6 equal pieces and separate on sheet.
- Bake for 22-27 minutes or until slightly golden brown.
- While baking, whisk together glaze ingredients and drizzle onto completely cooled scones.
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