Paleo | Vegan option | Gluten-free | Dairy-free | Clean eating
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
- Preheat oven to 350 and line a baking sheet with parchment.
- In a large mixing bowl, whisk together the dry ingredients.
- In a smaller bowl, whisk together the liquid ingredients.
- 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.
- Gently fold in blueberries.
- 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.
- Carefully use the knife or spatula to lift each scone onto your baking sheet, spacing a couple inches apart.
- Bake 16 minutes or until just golden.
- Let cool completely before enjoying!