Paleo Blueberry Scones.

Paleo | Vegan option | Gluten-free | Dairy-free | Clean eating

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I have always loved scones. Something about the bite being firmer than a muffin but still moist, and so flavorful.

Because of the time we spent in London exactly a year ago now, when a Teacher Appreciation Week breakfast was proposed with an English tea theme, I jumped at the chance to spearhead it! I ordered scones, English muffins, and bread from our Publix bakery; my mom sent homemade jam and marmalade; I displayed all the British children’s books I’ve amassed over the years (a LOT of books); and we had toasters and teas for the teachers to help themselves to. But I knew some teachers (my daughter’s included–yes, I’m biased) can’t have traditional bread or scones because of allergies and intolerances, so I sought out an allergy-friendly scone recipe for them.

I found it. Oh boy, did I find it! They were SO good, and they were gone SO fast. With our new farm-fresh blueberries, I just had to make them again! The texture is a little less dense than normal scones, but no less delicious: not too sweet, and so flavorful.

Paleo Blueberry Scones

Original recipe here

  • 1/2 cup coconut flour
  • 1 1/2 cups almond flour or macadamia flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 2 large eggs (for vegan, use 2 flax eggs)
  • 3 Tbsp. maple syrup
  • 1/3 cup coconut milk, room temp
  • 1/4 cup coconut oil, melted and cooled
  • 3/4 cup blueberries
  1. Preheat oven to 350 and line a baking sheet with parchment.
  2. In a large mixing bowl, whisk together the dry ingredients.
  3. In a smaller bowl, whisk together the liquid ingredients.
  4. Add the wet ingredients to the dry. The mixture should be slightly crumbly but stay in one mass. If your mixture is too dry, add a couple more drops of coconut milk.
  5. Gently fold in blueberries.
  6. On a wax paper-lined cutting board, form the dough mass into your favorite scone shape. I form it into a square about 3/4-inch thick all around, then use a large chef knife or offset spatula to cut it into 6 rectangles. Halve each of those into a triangle and you’ll end up with a dozen triangles about 3-4 inches to a side.
  7. Carefully use the knife or spatula to lift each scone onto your baking sheet, spacing a couple inches apart.
  8. Bake 16 minutes or until just golden.
  9. Let cool completely before enjoying!
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