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Flaky, buttery, delicious blueberry Paleo scones that are made irresistible by the lemon glaze. But the best part – they are Paleo, gluten-free, and grain-free! When you have a need for something special for breakfast, turn to these.
One of our fave breakfast treats are scones. Delicious, filling, flaky, buttery scones. Oh man, my mouth is watering just writing this.
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Flaky with Incredible Flavor
I came up with these scones since I wanted to push the bar a bit on the Paleo versions. Some, while good, are kind of just almond flour bombs – very dense and not buttery and flaky at all.
Want an AIP scone instead? Check out these egg-free Lemon AIP Scones
These though are a lot more like the scones I used to love.
These have lemon flavor within them, but a lemon glaze makes them completely irresistible.
I did top these particular ones with a decorative cane sugar – probably not “Paleo” but it's like the sprinkles on a cupcake. Are a few gonna kill you? Probably not, and it does give it a nice little crunch too. But feel free to completely skip that part or use some coconut or maple sugar sprinkles instead.
Tips for Flaky, Paleo Scone Success
When you make this, there are a few important things to note.
- You need your oven HOT and your dough COLD. If you do not do these things you'll have delicious flatbread. They want to spread like nobody's business but if you can make sure you dough is cold enough to not start spreading before the baking process happens you should be fine.
- With this whole oven HOT thing – the oven temp needs to be between 375 F and 400 F. Not 350 and not 425. If you don't know your oven, get a thermometer to put inside of it. Most ovens are so ridiculously off the temp the little digital display shows it's a joke. I honestly preheat my oven at 400 F and by the time I get my scones in it's usually pretty stable at 375 F. Then as soon as I put the scones in I bump the temp up to 425 F to keep it at 375 F. That's how off my oven is (and this doesn't matter if it's been preheating for 20 min or 2 hours!)
- I used coconut sugar in the scone and maple sugar for the glaze. You can use either one, but I like how the maple sugar gives the glaze a lighter look than the coconut sugar does, and again, you'll have less spreading of your scones if you use coconut sugar in the scone because coconut sugar isn't as fine as maple sugar is. (it won't melt/turn to liquid as fast).
- Coconut cream is found at the top of a refrigerated can of coconut milk (it's the solid stuff), or I just buy it in these convenient little cans and keep a bunch in my fridge. You never know when you might want a batch of coconut whipped cream to throw over some strawberries or something, so they are awesome. Plus 1 can is the exact amount you need for this recipe.
- A pastry cutter really isn't necessary for this, but it does make the job of adding the butter to the flour easier and it doesn't melt as much. If you make a lot of pie crusts, scones, etc that use butter and a flour mixture, they are handy. At under $6 it isn't going to break the bank either.
Enjoy and please let me know if you make them!
More Helpful AIP & Paleo Resources in the Freebie Library
If you find this recipe helpful, you may really enjoy the resources in my Paleo & AIP Freebie Library! There's a “dump” freezer meal plan, a list of AIP-compliant breakfast toppings, and so much more. Plus, you'll get even more ideas sent to your inbox! Get the password here.
The Blueberry Lemon Paleo Scone Recipe
If you make these scones, I'd love to hear how they turned out! Either comment below or share a pic on Instagram and tag me @thrivingautoimmune!
Paleo Blueberry Lemon Scones
Ingredients
For the scones
- 1.5 cup Almond Flour
- 1 cup Cassava Flour
- 1/2 tsp Sea Salt
- 1.5 tsp Baking Soda
- 1/4 cup Coconut Sugar
- zest of 1 Lemon
- 1 stick (8 tbs Butter)
- 1 Egg (beaten)
- 3/4 cup Coconut Cream (refrigerated overnight)
- 1 tsp Vanilla Extract
- 1 tbs Lemon Juice (approx half a lemon)
- 1 cup Blueberries (fresh or frozen)
For the Egg Wash
- 1 Egg (beaten)
- 1 tbs Water
For the Lemon Glaze
- 4 tbs Maple Sugar
- 1 tbs Lemon Juice (approx half a lemon)
Instructions
- Preheat the oven to 375 F (see my notes above – MUST be between 375-400 F) and line a baking sheet with parchment paper.
- Cut the butter into small pieces or grate it. Place it in the freezer while you get the other items ready.
- In a large bowl, mix together the flours, salt, baking soda, coconut sugar, and lemon zest.
- In another large bowl, mix together the egg and coconut cream. Break the coconut cream up a bit with a fork until it's not super chunky. Add the vanilla and lemon juice and mix thoroughly.
- Add the frozen butter to the flour mixture and either using your hands, a pastry cutter, or two forks, work the butter into the flour until it resembles coarse meal.
- Add the flour mixture to the wet mixture and use a spatula to stir until just moistened.
- Gently mix in the blueberries with the spatula.
- Pour the mixture onto a surface sprinkled with a bit of cassava flour and then shape into an 8-inch circle. Cut the dough into 8 slices and then transfer to the prepared baking sheet. It helps if you run your knife under some hot water first. (If you have time at this point, put the dough in the fridge or freezer for 10 min to really get it cold – it will help ensure success.)
- Lightly brush the tops of each scone with the egg wash and then sprinkle with the decorative sugar if desired.
- Bake for 18 min.
- Cool for approximately 10 minutes.
- Meanwhile, make the glaze – put the maple sugar into a blender, food processor, or spice grinder (my favorite method) and process for around 20 seconds, or until the sugar is a powder. Transfer to a measuring cup with a pour spout. Add the lemon juice and stir until all the sugar is incorporated.
- Drizzle over the scones. (If it doesn't want to pour/drizzle over the scones easily, add a little more lemon juice).
I made these scones and brought them for a treat on our hike to Sand Beach lake in RMNP in beautiful Colorado. We had the scones once we reached the lake, a perfect treat for the first 5 miles of hiking. Everyone thought the scones were DELICIOUS and now they want me to bring the scones for all of our long hikes.
They all wanted the recipe so they can make these delicious scones.
I chilled the dough in the fridge for 1 hour before I formed it or tried to cut it and it made it very easy, I had no problems. I also just patted mine out on a silicon baking mat and didn’t use any flour and it worked perfectly.
Thank you for this delicious and easy recipe that I will make again and again.
I’m so glad you loved them! (I’m also jealous that you got to go to RNMP – I’m nursing a sprained ankle and haven’t been able to get out. I can see Long’s Peak from my couch though, lol!)
Is there a way to make this recipe without stick of butter? Both of my
Children cannot do butter but seem ok with ghee. Thank you so much!
Yep, you can make it with equivalent amounts of either ghee or palm shortening, but I’d definitely chill it after mixing everything in step 8. Hope you enjoy!
I was so excited, I made them following the recipe exactly, baked perfectly BUT the taste was so strange! Please let me know if you have an idea of what went wrong: they taste delicious at first and then they leave us with a salty-bitter taste in the mouth, I tried them all thinking maybe I failed to mix the baking soda properly but no, all of them had this salty-bitter after taste, any ideas?
I’m so sorry this happened to you! I actually had this happen to me once and I really am not sure why it did it that time over all the times I’ve made it other times. I mean, I had that issue at first when I put too much baking soda in, but I thought I got the ratios right… I wonder if it has to do with me being up at altitude? (I’m in Colorado). I do have to adjust things sometimes for that so I wonder if it was just too much for somewhere not so high? Though I’ve had lots of people make them and say they tasted great, so I’m kind of at a loss… The only other thing I could suggest is to cut the baking soda down to 1 tsp and it might not be AS light and fluffy but they’d still be fine. Ugh, I hate when things don’t work. So sorry!!
Thank you for responding! I am in CA-sea level. I will definitely try again reducing the baking soda and will report back, thank you for this recipe!
So, I don’t know what I am doing wrong. I have made these twice now and the whole thing turns into a puddle in the oven. The first time I made them, I inadvertently used frozen almond flour. The second time it wasn’t. Are you supposed to separate them before you cook them or keep them all together? I have the temp right and I froze the batter. Help!
Oh no! I’m so sorry it isn’t working for you! Yes, I separate them before I bake them. If they are turning into a puddle I’m inclined to think that maybe your oven is too hot. Do you have an external/separate thermometer as well as the one that comes with your oven? If yes, and it’s still not working, maybe try turning the temp down 25 degrees or so. At least, that’s what I found when I make my shortbread cookies which kind of use a similar technique of cold butter needing to stay solid – if my oven is too hot they puddle, but if it’s not too hot then they come out perfectly. Again though – sorry you are having issues! Wish these weren’t so tempermental! If you do try again and they work, please let me know what you tried differently so others can get those tips too!
I made these and could not be happier!!! I added some lavender flowers, but other than that kept the recipe the same. Loved it!! Thank you for sharing!!
Oh I’m so glad you liked it! And lavender flowers sound lovely in it! I will have to make that myself.
These look incredible, especially loving the look of that glaze!
Thanks Michele! 🙂
YUMMM!! These scones look like the perfect weekend indulgence! Blueberry and lemon is one of my favorite flavor combos! Thanks for sharing!
Definitely! Yeah, not sure who first put the two flavors together, but that person was a genius 🙂
These look so so so good! I heart scones. I used to work at a specialty market that sold cinnamon ones and I just loved them. When I was doing a Eurotrip a couple years ago, I traipsed ALL over England look for the perfect scone and had such fun doing it 🙂 Can’t wait to try these <3
Thanks so much Delfina! Mmmm, I think the best scones I ever had were definitely in England. That sounds like the best trip ever! 🙂
I want to try this recipe but need it to be nut free, can it be made with just cassava flour?
I’d probably just make this recipe instead that’s nut-free: https://thrivingautoimmune.com/lemon-aip-scones/
These scones look amazing!
Thanks so much Macy!
These look delicious! For some reason I haven’t made scones in years. I’m inspired to make it happen this weekend!
Thanks Becky! I hope you enjoy them!