paleo blueberry scones

Gluten-Free Blueberry Scones

Crunchy, fresh, juicy, and perfect for breakfast, brunch, snack or dessert

Course Breakfast, Dessert
Cuisine American
Keyword blueberry scones, dairy free, gluten free, paleo, scones
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8
Calories 247 kcal


  • 1 ½ Cup Almond Flour
  • Cup Coconut Sugar
  • 2 Tbsp Tapioca Flour
  • 1 Large Egg Room temperature
  • 1 Tsp Vanilla Extract
  • 1 Tsp Baking Powder
  • 1/8 Tsp Salt
  • Cup Unsweetened Coconut Shreds
  • Cup Coconut Oil
  • ¾ Cup Fresh or Frozen Blueberries


  1. Preheat oven to 350 F. 

  2. Prepare a baking sheet with parchment paper and a 9 inch round pan with parchment paper.

  3. Place the coconut on the baking sheet and bake for 2-3 minutes or until golden brown. Be careful not to burn.

  4. In a large bowl, whisk together the flour, coconut sugar, toasted coconut, baking powder, and salt. In another bowl, whisk together the egg, coconut oil, and vanilla. Add your dry ingredients to your wet and stir until a dough forms.

  5. Fold in the blueberries and press the dough evenly into the bottom of the prepared pan.

  6. Bake for 30-35 minutes or until golden brown. Use a knife to cut the disc into 8 scones. Serve.

Recipe Notes

Nutritional facts:

Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.

Nutrition Facts
Gluten-Free Blueberry Scones
Amount Per Serving
Calories 247 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 11g 55%
Cholesterol 26mg 9%
Sodium 62mg 3%
Potassium 408mg 12%
Total Carbohydrates 18g 6%
Dietary Fiber 4g 16%
Sugars 6g
Protein 9g 18%
Vitamin A 0.9%
Vitamin C 1.6%
Calcium 6%
Iron 7.9%
* Percent Daily Values are based on a 2000 calorie diet.