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

Lemon blueberry scones after baking.
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Lemon Blueberry Paleo Scones

Yield: 8 scones
Prep Time: 10 minutes
Cook Time: 25 minutes
Cuisine: American
Course: Breakfast
Author: Taesha Butler
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!
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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.
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