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!
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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- 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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