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Home » Recipes » Breakfast » Blueberry Lemon Paleo Scones

Blueberry Lemon Paleo Scones

By Taesha Butler March 13, 2018 (Updated August 6, 2021) 8 Comments

Servings8 scones
Prep Time10 mins
Cook Time25 mins
Jump to Recipe
No ratings yet

These Lemon Blueberry Paleo Scones are the perfect tasty, tangy breakfast treat! Great for dunking in coffee or handing to the kids on a busy morning, these wedges of yum are Paleo, dairy-free, gluten free, and grain-free!

Blueberry Lemon Paleo scones on a white table with one scone pulled away from the batch. There are fresh blueberries and lemons scattered around.

Paleo scones

TNNers, when I tell you these scones are good….I mean it! I should know, as I have made them about 5 times in the past week just trying to make it sconey perfection for you all.

I love scones…truly. Madly Deeply. 

They are probably one of my all-time favorite baked goods. But until recently, I kind of thought scones fell in the same category as all of my ex-boyfriends: fond memories but ultimately no good for me. However, it would appear that I was wrong (about the scones not ex-boyfriends).

While I am not strictly Paleo (by any means), I do find that grain-free baked goods stick with me longer than traditional scones, muffins, and breads. So I do enjoy baking them and have many in my back pocket that have become favorites.

A lemon blueberry paleo scone on a plate next to the rest of the batch. There are fresh lemons slices and blueberries scattered
 around.
The batch of lemon blueberry paleo scones with a scone removed.

I created this Paleo scone recipe on Saturday morning when I was HUNGRY but really wanted a scone to enjoy with my morning coffee. So I did what I do best and got creative in the kitchen.

A little of this. A little of that. And into the oven my creation went. And after a little time hanging out in a toasty hot oven, my sconey creation was born….and it was GOOD!

Good enough to dunk in my coffee that morning, but not good enough for the blog. So I tried again. And again. And again! Until, after (literally) 5 batches of scones later, I bring you my new favorite PALEO baked good… Lemon Blueberry Paleo Scones.

Other Paleo baked goods you will want to sink your teeth into

  • Chocolate Zucchini Paleo Muffins
  • One-Bowl Carrot Paleo Muffins
  • Lemon Paleo Muffins
  • Paleo Apple Cinnamon Muffins
  • Paleo Lemon Squash Scone
Lemon blueberry scones after baking.
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Lemon Blueberry Paleo Scones

These Lemon Blueberry Paleo Scones are the perfect tasty, tangy breakfast treat! Great for dunking in coffee or handing to the kids on a busy morning, these wedges of yum are Paleo, dairy-free, gluten free, and grain-free!
Prep Time10 mins
Cook Time25 mins
Course: Breakfast
Cuisine: American
Diet: Gluten Free
Keyword: blueberry scones, gluten free scones, lemon scones, Paleo scones
Servings: 8 scones
Calories: 185kcal
Author: Taesha Butler

Ingredients 

  • 3/4 cup coconut flour
  • 1/2 cup tapioca flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1/3 cup coconut sugar
  • 1/4 cup coconut oil, chilled
  • 1 cup fresh blueberries
  • 2 large eggs
  • 1/3 cup almond or coconut milk
  • 1 teaspoon vanilla extract
  • zest of 1 lemon
  • 2 tablespoon fresh lemon juice

Instructions 

  • Preheat your oven to 375℉.
  • In a medium bowl, combine coconut flour, tapioca flour, baking soda, salt and coconut sugar. Mix until everything is incorporated.
  • Add chilled coconut oil to the flour mixture. Using a fork, cut the coconut oil in until the mixture is crumbly.
  • Add blueberries to the flour mixture. Toss the blueberries in the flour a few times to coat them. Set aside.
  • In a small bowl, combine eggs, milk, vanilla and lemon zest. Whisk together until well blended.
  • Pour the contents of the small bowl into the flour/blueberry mixture.
  • Carefully mix to combine until the batter has an even consistency.
  • Add lemon juice to the scone batter, stirring again to work the flavor in. Let batter sit for a few minutes to allow the coconut flour to absorb liquids.
  • Scoop the batter onto a baking sheet lined with parchment paper or a silicone baking mat. Using your hands, form the batter into a circle, flattening it to be between 1/2″ and 3/4″ thick.
  • Using a knife or bench knife, slice the circle into 8 wedges. Bake the scones for 20 to 25 minutes or until they’re slightly golden brown.
  • Remove the scones from the oven, and cool completely. Like most coconut flour baked goods, the scones will have the best texture when cool.
  • When the scones are completely cool, put them in an air tight container and store in the fridge for up to 4 days.

Nutrition

Serving: 1scone | Calories: 185kcal | Carbohydrates: 22g | Protein: 3g | Fat: 10g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 209mg | Potassium: 38mg | Fiber: 4g | Sugar: 7g | Vitamin A: 78IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 1mg

The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!

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Filed Under: Breakfast, Dairy-Free, Gluten-Free, Grain Free, Meal Prep, Paleo

Previous Post: « THE BEST Paleo Instant Pot Recipes to Make For Your Family
Next Post: 6-Ingredient Zucchini Almond Butter Cookies »

Reader Interactions

    Leave a comment & rate this recipe Cancel reply

    Did you make this recipe? So good, right? It would mean the world to me if you left a comment and star rating so that more people can see how delicious veggie-loading can be. Plus, it helps me to see what recipes you are all loving so I can make more like them.

    Thanks for taking the time to share your feedback.

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    Comments

  1. Itza Villanueva

    March 13, 2018 at 3:41 pm

    Thank you for sharing. I stead of tapioca can I used almond flour?

    Reply
  2. Meg

    March 25, 2019 at 12:08 am

    Loved this recipe. Came out perfectly! I used arrowroot instead of the tapioca.

    Reply
    • Taesha Butler

      March 29, 2019 at 10:28 pm

      I often make that swap! I am so glad you enjoyed!

      Reply
  3. Sabrina

    April 2, 2019 at 7:54 pm

    Just made these and OH MY! Thank you for sharing this deliciousness!!

    Reply
  4. Michelle

    April 9, 2019 at 8:47 pm

    Awesome! Glad to see a recipe without almond flour! Can’t wait to try these out! Thanks!

    Reply
    • Taesha Butler

      April 14, 2019 at 5:25 pm

      I’m working on adding more to the blog! I know nut free and Paleo is something people are needing!

      Reply
      • Michelle

        April 26, 2019 at 9:21 pm

        These are so good! I used brown coconut sugar and turned out great! Thanks! Only problem is doesn’t last long 🙂

        Reply
        • Taesha Butler

          April 29, 2019 at 5:02 pm

          Ha! I am so glad you enjoyed them!

          Reply

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Hi! I'm Taesha! I help busy people fall in love with healthy eating with my simple, family-friendly, veggie-loaded recipes. I believe vegetables can and SHOULD be delicious. Here, let me show you how!

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