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!
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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).
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.
- 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