Bountiful Blueberry Scones

My mom is literally the queen of scones. She can make any kind, any ingredients, and she just knows what the consistency needs to be to make them absolutely perfect. No, really, perfect. Trust me. When my Mom, my sister and I went blueberry picking the other day, I knew we would have to make at least a batch or two of scones with all of these little gems. I honestly don’t know if a dessert (or breakfast, or snack…) could be as crumbly, tart and sweet as this!

inspired by Cook, Eat, Paleo

Serves 8


  • 2 cups of almond flour (I grind raw almonds in the food processor until the almonds are granular)
  • 1/4 cup coconut flour
  • 2 tablespoons of honey or maple syrup
  • 2 teaspoons baking powder
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 1 egg
  • 2 teaspoons cinnamon
  • 1 teaspoon coconut oil (+ 1 tablespoon for greasing)
  • 1 cup blueberries


1. Preheat oven to 375 degrees and prep baking sheet with tin foil (optional). If needed, grind almonds for flour.

2. Mix almond flour and coconut flour in a bowl.

3. Add baking powder and cinnamon to the flour mixture.

4. Add in lemon juice, lemon zest, egg and coconut oil. Mix well.

5. At this point you are going to have a ball of dough forming. Fold dough together as needed so that everything sticks together in one big ball.

6. Gently fold in blueberries (don’t worry about squishing one or two!)

7. Once the blueberries have been added and you have your big ball of dough, you want to flatten the dough out with your hands, so it looks more like a pie (the more you flatten the ball of dough, the thinner the scones will be. I like mine thick, so I don’t flatten it too much).

8. Use 1 tablespoon of coconut oil to grease the pan. I normally don’t do this, but after making a few batches, it helps the scones stick together so they will not fall apart.

9. Transfer scone mixture to the baking sheet or Silipat and cut the scones into 8 pieces. I make 4 cuts; top to bottom, left to right, and then two diagonal lines. Separate the scones a little bit, leaving a small amount of space in between each one. They will not rise very much, so it’s not necessary to give each one lots of space around it.

10. Bake for 18 minutes.

11. Serve with coffee or tea!

Nutritional Information: Calories: 214  Fiber: 5g   Sugar: 7g

Raspberry Rhubarb Tartlets
Raw Oreos

Speak Your Mind