This easy recipe for healthy blueberry scones is a favorite! Made gluten-free with almond flour, coconut flour, and only a few other ingredients. They are moist, bursting with juicy blueberries in every bite, and drizzled with a creamy lemon glaze.
Making health blueberry scones has been on my radar for the longest time and I finally did it last month.
My parents have loved scones for as long as I can remember. We would always have them in my house growing up, but they were always bought from our local grocery store bakery.
I have this memory with a lot of baked goods because my parents ALWAYS had some sort of baked good with their coffee on the weekends, and I grew to think this was common.
Doesn’t everyone have a scone or a slice of pumpkin bread with their coffee before breakfast?
With that being said, I knew I needed to recreate the family favorite, so I made healthy blueberry scones.
Why I love these scones so much!
Well they turned out amazing (if I do say so myself), and my mom said that these were hands down her favorite recipe that I ever made for the blog.
The best part about them? They are seriously easy to make. 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.
I used the Miyoko’s brand that is carried at 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 could probably use any other brand, or even cold coconut oil – so let me know if you do!
Besides the vegan butter, they only require a few other ingredients, making them really easy to whip up. I added a lemon glaze on top for a little bit of an extra punch, but the glaze is totally optional.
What is in these healthy blueberry scones?
Well, they are actually ridiculously easy to make. They have very basic ingredients, and like I said before, if you’re not worried about the vegan butter, you could use regular butter in place!
In these blueberry scones are…
Almond Flour
Coconut Flour
Vegan Butter
Egg
Honey
Fresh Blueberries
and a few other simple ingredients that you already have in your pantry!
The reason why we do a mixture of almond flour and coconut flour is so that they stay fresher and with more of a crumb. The coconut flour helps to absorb any extra moisture, so they don’t turn soggy or wet, which can sometimes happen with gluten-free baking.
I’m so excited for you all to try these healthy blueberry scones!
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Healthy Blueberry Scones (Paleo, Gluten Free)
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 6 scones 1x
Description
This easy recipe for healthy blueberry scones is a favorite! Made gluten-free with almond flour, coconut flour, and only a few other ingredients. They are moist, bursting with juicy blueberries in every bite, and drizzled with a creamy lemon glaze.
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
- 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.
- Category: breakfast, gluten-free, paleo
Keywords: gluten free, scones, dessert, breakfast, baking
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Jenny says
Just made these little beauties š
They were Delicious!!!
And soooo Easy!
I omitted the glaze, because my family is watching our carbs.
Definitely recommend!!
Thanks!!
★★★★★
Erin says
So happy to hear that Jenny and glad you like them without the glaze!! š Enjoy!
Rela Phillps says
Can this recipe be made with just almond flour instead of the coconut flour with it?
Erin says
Unfortunately you need both!
Bailey says
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
★★★★★
Erin says
My little baker Bailey!! You’ll love these!
Inna says
These are absolutely superb! So delicious and easy to make. Picky husband approves! Forever my go to scone recipe now!
★★★★★
Erin says
I love that your picky husband approves!!
Thanks for sharing š
Cathrine says
Delicious scones!! The whole family loved them!
★★★★★
Erin says
Love hearing that, thanks Cathrine!!!
katie says
SO GOOD!!
★★★★★
Erin says
Thanks, Katie!!! Glad you like them!
Lexi S says
Obsessed! I assumed scones would be really hard to make (Iām 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 š thank you for your unique recipes!!
★★★★★
Erin says
Lexi! This comment made my day! Thanks for sharing, I’m so glad you liked them!
Shauna says
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!!
Erin says
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!
Emily Carnes says
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 itās perfect!!! Thanks for all your amazing recipes!
★★★★★
Erin says
Thank you Emily!!! I’m so glad you like them!! š
Hanna says
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!!!
★★★★★
Ann says
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 š so I may double it next time!
★★★★★
Puja says
Would love to try these! Any sub for coconut flour? Can I use all purpose instead?
Morgan says
I substituted coconut flour for about 1.5 cups of all purpose flour and they turned out great! These are amazing!
★★★★★