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.