My favorite breakfast treat gets a healthy makeover! These blueberry-lemon scones are dairy-free, gluten-free, and grain-free. Enjoy one with a hot cup of coffee or tea for the perfect healthy breakfast!
For the last few weeks we have been getting perfectly plump and sweet blueberries in our CSA. I’ve wanted to make these scones every week for a while now, but I always end up eating all of the blueberries in one sitting. So, last week I forced myself to set them aside and finally make scones.
I started gathering the ingredients only to realize I was out of almond flour. I’m always up for a Target run, so I headed out to get almond flour. I’m at Target at least 3 times a week, if not more. Sometimes I’m even there twice a day. I can’t go in without browsing the dollar spot, home stuff, and clearance.
Needless to say, I left the store with 3 bags full of stuff only to realize (once I got in the car) that I forgot the almond flour. It was hot out and I didn’t want to go back in so I left. I did this same thing with contact solution this week – it took me 3 trips to finally remember to buy it!
Anyway, I ended up making the scones, but decided I would play around with coconut flour. Coconut flour is finicky – it soaks up a lot of moisture and can turn baked goods dry if there isn’t enough liquid added. The scones actually turned out better than I thought they would, but they tasted “healthy”. The texture wasn’t great either. We ate them, but I knew I needed to stick to my original plan and use primarily almond flour.
Back to Target I go…
This batch turned out much better and more of what I was looking for. Soft with a delicate crumb, lightly sweet, and bursting with fresh blueberries and bright lemon flavor. These scones don’t taste healthy at all! You’d never know that they are completely grain-free, gluten-free, and dairy-free.
That pretty white glaze is made with coconut cream! I can’t have a scone without a glaze, so I was determined to make a Paleo friendly one. Perfection!
I’ve been enjoying these for breakfast all week with my new found love – coffee. They also make the perfect accompaniment to a nice hot cup of Earl Grey… or any tea really.
I made my scones rather large in size because I had planned on us eating them for breakfast as a stand alone meal. You can certainly make them smaller in size if you prefer. No matter what size they are they will be fantastic. Also, try and use farm fresh blueberries if you can – it makes a world of difference!
- 2 Cups Almond Flour
- ½ Cup Tapioca Flour
- 1 Tablespoon Coconut Flour
- 1 Teaspoon Baking Soda
- ½ Teaspoon Salt
- ¼ Cup Coconut Oil
- ¼ Cup Honey
- 1 Large Egg
- 2 Teaspoons Vanilla Extract
- 2 Tablespoons Lemon Zest
- 2 Tablespoons Fresh Lemon Juice
- ½ Cup Blueberries
- Additional Coconut Oil, for brushing the scones
- ¼ Cup Coconut Cream (refrigerate a can of coconut milk and then scoop off the cream that forms on the top)*
- 1 Tablespoon Honey
- Lemon Juice, for thinning out the glaze
- Combine the almond, tapioca, and coconut flours into the bowl of a food processor. Add in the baking soda and salt; pulse a few times to combine the dry ingredients.
- Add in the coconut oil and pulse to distribute throughout the dough. Then, add in the honey, egg, vanilla extract, lemon zest, and lemon juice. Pulse until well combined. The mixture should begin forming into a ball.
- Pour the mixture into a medium bowl and fold in the blueberries. Form the dough into a square and wrap in plastic wrap. Refrigerate for 30 minutes.
- Preheat the oven to 350º.
- Sprinkle a piece of parchment paper with a little bit of almond flour and gently roll or press the dough into a ½-inch thick square.
- Cut the dough into 8 or 10 triangles and place on a baking sheet lined with parchment or silicone baking mat. Brush the scones with coconut oil and bake for 20-25 minutes or until the scones are golden brown.
- Remove the scones from the oven and transfer to a cooling rack to cool completely before glazing.
- To make the glaze whisk together the coconut cream, honey, and enough lemon juice to make a glaze that can easily be drizzled on top of the scones. Drizzle the glaze evenly over the scones and refrigerate to allow the glaze to set.
- The scones keep best if refrigerated, but taste best at room temperature. You can either set it out on the counter for a little while, or pop it in the toaster oven or microwave to warm it up a bit.
- *The coconut cream will be cold from being in the fridge, so you’ll need to allow it to soften for about 30 minutes before you’ll be able to make the glaze.
These scones look absolutely perfect! I’ve never used coconut flour before, so good to know it’s finicky. I’ve totally gone to the grocery for something specific and left having spent 90 bucks and forgot what I went in to get!
Rachelle @ Beer Girl Cooks recently posted…Heartthrob Salad
Thanks Rachelle! I hate when I do that! It’s so easy to spend a lot of money in the grocery store!
Ugh I HATE when I leave the grocery store and realize I forgot something. It’s the worst. These scones look AMAZING! I can’t wait to try!
Annie @ The Garlic Diaries recently posted…Grilled Mexican Street Corn
Thanks Annie! 🙂
These scones look divine! Love lemon and blueberries together – such a great combo! Love that drizzle of glaze!
Jess @ whatjessicabakednext recently posted…Perfect Vanilla Cupcakes
Thanks Jess!
I’ve tried make scones several times but mine never come out that great. It looks like you’ve taken the guess work out of it for me and I can’t wait to try this paleo version! I also love experimenting with different flour alternatives!
Ali recently posted…Pseudo-Spaghetti: Roasted Spaghetti Squash with Meat Sauce
I have two other versions on my blog that are much more indulgent than this recipe, but so yummy 🙂 I have to say though, even though these are healthier they don’t taste it! It’s so great how many flour alternatives there are now, and they are pretty readily available too! I hope you give these a try Ali 🙂
That coconut cream glaze sounds amazing! I love the sweet nuttiness type flavor coconut adds. Can’t wait to try them!
Shelby @ Go Eat and Repeat recently posted…Chicken Tostadas
Thanks Shelby!
Gah, You make me miss target!! Our closest Tar-Jay here is like over an hour away. Sad. But, I use to be exactly like you. I’d forget the ONE thing I actually went to the store for and come home with a bunch of stuff that wasn’t on my list… however they were necessities (wink wink). I can’t really be like that now, because things are a little bit farther away. So no more blonde moments. (Riiight, like that’s going to happen) Anyways, I’m so glad you finally got your Almond Flour to make these scones because they look AMAZING!! I’m a huge fan of scones, but your healthy version KILLS it!! Dairy-free, gluten-free, and grain-free??? ALL while being tender, crumbly and filled with juicy blueberries and lemon??? GIMME GIMME!!!! Love this, Keri!! <3 Pinned! Cheers, girlfriend!
Before I moved to Delaware, my closet Target was about 40 minutes away. I grew up in the middle of nowhere, so I was used to making only one trip and hoping I didn’t forget anything. Now that I live about 10 minutes away from Target, I’m there ALL the time! Scones are my favorite breakfast and I’m happy to have a healthier version now so that I can enjoy them much more often 😉 Thanks for the pin Cheyanne!
Scones are favorite for breakfast. I like that you made it Paleo! Good share, Keri!
Savita @ ChefDeHome recently posted…By ChefDeHome- Spicy Veggie Curry Naan Pockets with Grape Raita
Same here Savita! Thank you 🙂
I don’t see scones much here in Texas but I have made them a few times and loved them. Looks like a great recipe to try. Photos are beautiful, too!
Chris @ MMDaughter recently posted…A Perfect Summer Salad
Thank you Chris! 🙂
These paleo scones look and sound fabulous! Great job. I just love how healthy they are.
Thalia @ butter and brioche recently posted…Almond and Rose Petal Thumbprint Scones
Thank you Thalia! 🙂
Is there a substitute for tapioca flour? I have candida and I can’t have tapioca.
The only subs that would offer a similar result would be potato starch and arrowroot powder, but I assume since both are starches, you probably can’t have them either. You could try replacing the tapioca all together with almond flour – the texture won’t be as soft, but I would think they will still turn out just fine, just a little more dense. If you try it, be sure to let me know!