Paleo Lemon Blueberry Scones

Paleo Lemon Blueberry Scones are the perfect, tasty, tangy breakfast treat for to dunk in your coffee on a sleepy weekend morning at home or to grab on the go to be enjoyed in your car (because that's how it happens sometimes). Kid-approved over and over again, these wedges of yum are Paleo, dairy-free, gluten free, and grain-free!

Paleo Lemon Blueberry Scones

Guys, 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 guys.

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).

Paleo Lemon Blueberry Scones
Paleo Lemon Blueberry Scones
Paleo Lemon Blueberry Scones

Since going primarily Paleo about a year ago, scones have been a delicious distant memory for me. As much as I adored the perfect crumbly and flavorful baked good, the gluten they boasted made me feel like an inner tube and I struggled with finding a gluten free version that fulfilled my loving memories of what a true scone tasted like. But when I woke up last Saturday, absolutely DYING for a scone to dunk in my morning cup of coffee, I decided I was going to try my hand at making the ultimate Paleo scone.

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....Paleo Lemon Blueberry Scones.

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Paleo Lemon Blueberry Scones
Paleo Lemon Blueberry Scones are the perfect, tasty, tangy breakfast treat for to dunk in your coffee on a sleepy weekend morning at home or to grab on the go to be enjoyed in your car (because thats how it happens sometimes). Kid-approved over and over again, these wedges of yum are Paleo, dairy-free, gluten free, and grain-free!
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
  • 2 eggs
  • 1/3 cup almond or coconut milk
  • 1 cup fresh blueberries
  • 1 teaspoon vanilla extract
  • zest of 1 lemon
  • 2 tablespoons fresh lemon juice
Instructions
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 in a 375, 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
Details
Prep time: Cook time: Total time: Yield: 8 scones
Paleo Lemon Blueberry Scones