overhead shot of scones

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



  • 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
  • 23 tbsp almond milk
  • 1 tsp lemon juice


  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