Paleo Blueberry Scones (grain-free, gluten-free, dairy-free)

These paleo blueberry scones couldn’t be any simpler to put together and can be easily adapted to the season! They’re also grain-free, gluten-free, and dairy-free.

Are you here for pumpkin recipes? I hope not. It’s still summer, y’all! :D Come September, I’ll be posting an insane amount of apple recipes. Until then, I intend on squeezing every bit of joy out of summer. I think things are maybe a little different when you have a wonderful thing called California producing delicious fruit year-round. Over here, it’s pretty much apples, oranges and bananas throughout the winter. It gets quite boring.

Paleo Blueberry Scones {grain-free, gluten-free, dairy-free, and naturally sweetened}

These gluten-free blueberry scones, which I posted over on My Baking Addiction earlier today, don’t even use fresh blueberries so really, you could make these at any time during the year but fresh blueberries work just as well. Just be careful when adding them into the dough. I only went with dried blueberries because I enjoyed the crunchy bits!

If blueberries aren’t your thing, toss in whatever dryish add-ins you want (so not frozen soggy berries!) Think chocolate chips, dried fruit or nuts.

Paleo Blueberry Scones {grain-free, gluten-free, naturally sweetened and dairy-free}

If you’ve never had grain-free scones before I feel like I should warn you that these aren’t the buttery and flaky kind of traditional scone you’re probably used to. But they are delightful! I made these for a brunch and there wasn’t a single, “What is this?!” comment. Berliners are very direct and believe me – they’d have said something.

But then again, scones aren’t really known here by the typical German so I’m kind of wondering why they didn’t ask what they were. ;)

Paleo Blueberry Scones {gluten-free, grain-free, dairy-free, naturally sweetened}

What are you all doing to enjoy the last bit of summer? We were planning a trip to Poland, which is where we went for our last trip in May (we really, really loved the food!) but decided to cancel that and go to the US instead. So in December, we’ll be going to Savannah, Charleston, New Orleans (YES!!!) and Dallas. It’ll have been 2 1/2 years since my last visit and I’m SO ready for all the amazing food! I’ve already done tons of research on where to eat but if you have any tips, I’d love to hear them. :)

Paleo Blueberry Scones (grain-free, gluten-free, dairy-free, naturally sweetened)

Rated 5.0 by 1 reader
Paleo Blueberry Scones (grain-free, gluten-free, dairy-free)
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 10 small scones


  • 2 large eggs, room temperature
  • 3 tablespoons maple syrup
  • 3/4 teaspoon lemon extract
  • 1/2 teaspoon vanilla extract
  • 3 cups (300 grams) blanched almond flour
  • 1 tablespoon coconut flour
  • 1 tablespoon coconut sugar (or other non-liquid sweetener of choice)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder (make sure to use grain-free baking powder, if necessary)
  • 1/4 teaspoon salt
  • 1/2 cup dried unsweetened blueberries (sweetened would work, too)
  • 1/3 cup flaked almonds or 2-3 tablespoons coarse sugar, optional (use almonds for paleo)


  1. Preheat oven to 350 °F (175 °C) and line a baking sheet with a piece of parchment paper.
  2. In a medium mixing bowl, stir together the eggs, maple syrup, lemon extract, and vanilla extract. Set aside.
  3. In another medium mixing bowl, stir together the blanched almond flour, coconut flour, sugar, baking soda, baking powder and salt.
  4. Stir the dry mixture into the wet until well combined but do not over mix.
  5. Fold in the dried blueberries.
  6. Form discs of dough approximately 2" wide and 1" high.
  7. If using, place the flaked almonds on a small plate and roll the tops and sides of the discs in the almonds. Alternatively, sprinkle the tops of the scones with coarse sugar.
  8. Place the scones 2" apart on the prepared baking sheet and bake for 15-17 minutes or until the outside of the scones are firm and lightly browned.
  9. Let cool for 2 minutes on the baking sheet and then remove to a wire rack to cool completely. Store in an airtight container for up to 2 days. They'll become a little moister the longer they sit.

Source: My post on My Baking Addiction – Gluten-free Blueberry Scones

Recipe by  |

Pin post on Pinterest Share post on Facebook Share post on Twitter Share post on Google+

36 comments on “Paleo Blueberry Scones (grain-free, gluten-free, dairy-free)” — Add one!

  • Emma {Emma's Little Kitchen} says
    August 24, 2015 @ 12:47 pm

    Yum! I bet the subtle almond flavour and blueberries are such a beautiful pairing in these scones!

  • Marie @ Not Enough says
    August 24, 2015 @ 9:54 am

    I really don’t get the everything-pumpkin thing is AUGUST. It’s crazy. Enjoy your summer people!! Soon enough it’ll be Fall and Winter, and everybody will be complaining about the cold weather haha. Summer fruits all the way! Though I must admit, I leave in Australia so it’s kinda like California, we have great fruits and veggies all year round. And it’s the end of winter for us. But still! haha
    I’m very excited to try these scones soon!

  • Nikki @ Nik Snacks says
    August 24, 2015 @ 3:34 am

    How cute are your scones?! What a great idea for a snack!

  • Elizabeth says
    August 22, 2015 @ 2:24 am

    In Dallas, I suggest you go for Venezuelan food. Zaguan is my favorite. La Duni is also good (fancier and more expensive). Meso Maya is good Mexican food.

    • Erin replies to Elizabeth
      August 23, 2015 @ 11:24 am

      Thanks for the recommendations! I’ll definitely look into those places. :)

  • Kirsten/ComfortablyDomestic says
    August 20, 2015 @ 9:20 pm

    Thank you for keeping the summer fruit love alive with these tasty looking scones. I’m just not ready for Everything Pumpkin to begin just yet. ;)

  • Cookin Canuck says
    August 20, 2015 @ 5:44 pm

    Thank you for sticking with summertime fruits right now. I just can’t do pumpkin yet! The texture of these look wonderful and I’m so curious to try them (it sounds as though they got the thumbs-up from your Berliner guests).

    • Erin replies to Cookin Canuck
      August 23, 2015 @ 11:25 am

      Right?! I don’t get it. Even if it’s cooler in some areas… it’s just August!

  • Colleen (Souffle Bombay) says
    August 20, 2015 @ 5:13 am

    Oh have fun in New Orleans!That’s on my bucket list…just to eat (and drink) my way through it! When Top Chef was filmed there…I was salivating every episode!

  • Nancy P.@thebittersideofsweet says
    August 20, 2015 @ 2:55 am

    I am not ready for pumpkin yet! Ask me in a month and I am sure I will tell you something different! these scones look good enough to eat with my coffee! And hope you have a great time when you hit state side again!

  • Heather | girlichef says
    August 20, 2015 @ 1:36 am

    I have so many places I want to visit, and I’d love to go to Poland…and New Orleans for that matter. And I have been craving scones like a madman lately, so I’d be up for trying them, typical or not.

    • Erin replies to Heather | girlichef
      August 23, 2015 @ 11:27 am

      What interests you about Poland? I’m just curious. I wasn’t all that interested in it until I got there and then loved it all. Especially the food! :)

  • Susan says
    August 19, 2015 @ 11:31 pm

    I’ve made scones with almond flour before and they came out very nice, so I’m betting these would be great.

    When you’re in Savannah, if you like craft beer, try Moon River Brewing. We had dinner with beer there several years ago and really enjoyed it. Hope you enjoy coming home to visit.

    • Erin replies to Susan
      August 23, 2015 @ 11:28 am

      Thanks so much for the tip! I don’t like beer but my husband does. We’ll have to make time for a stop there. :)

  • Charlotte Moore
    August 19, 2015 @ 5:59 pm

    These really look yummy. I have never cared for fresh blueberries. Just too tart for me. I can see these dried ones being really good in this.

    I just made carrot, zucchini, and coconut almond flour muffins yesterday. Was hoping my great granddaughter would like them. They are trying her on GF foods right now. Very hard for a 3 year old too.

    • Erin replies to Charlotte Moore
      August 23, 2015 @ 11:29 am

      Aww. I hope it’s going well for her! I have lots of simple GF treats that I bet she’d love that don’t require a bunch of funky ingredients. You can find them all here. :)

      • Charlotte Moore replies to Erin
        August 24, 2015 @ 1:58 am

        Thanks!! I will check these out.

        • Erin replies to Charlotte Moore
          August 24, 2015 @ 10:44 am

          I hope you’ll find something she’ll like! :)

  • Angie says
    August 19, 2015 @ 4:41 pm

    Love peach and blueberry together! These scones look fantastic!

    • Erin replies to Angie
      August 23, 2015 @ 11:29 am

      Thanks, Angie!

  • Martha @ A Family Feast says
    August 19, 2015 @ 4:29 pm

    These scones are perfection! Have a great trip! (I hope to make it to Poland one of these days!)

  • Ashley @ Wishes & Dishes says
    August 19, 2015 @ 7:16 am

    I’m so NOT ready for pumpkin yet so I’m very happy seeing these blueberry scones today! Love it.

  • Nutmeg Nanny says
    August 19, 2015 @ 4:39 am

    What a great looking scone! I’m pretty much a fan of all things blueberry because how can you not eat your weight in blueberries during the summer? I agree about it still being summer but there is a tiny part of me that is excited to bake with apples and sip pumpkin spice lattes…haha.

    • Erin replies to Nutmeg Nanny
      August 23, 2015 @ 11:33 am

      Haha. As long as it’s a tiny part of you and you aren’t posting pumpkin recipes exclusively. ;)

  • The Food Hunter says
    August 18, 2015 @ 9:22 pm

    This sounds wonderful. Enjoy your trips!!


Comments? I’d love to hear from you!

Your email address will not be published. Required fields are marked with *


Comments are moderated. If you don’t see your comment immediately, don’t panic… it went through! Thank you so much for taking time to leave feedback!

Please help others by rating the recipe: