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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


  • 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


  • 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