Ready to see how to make paleo scones? These are super flavorful, shockingly easy to make, and perfect for breakfast or brunch. I used to always think that healthy blueberry scones had to be challenging to make, but really? They’re super easy. These paleo blueberry scones are perfect for guests because they’re so impressive… but you don’t have to tell anyone how easy they are. And, the dough keeps well in the fridge, making these great for holiday mornings when you want something delicious without spending a ton of time whipping up a massive breakfast.
This paleo scone recipe has chocolate, and everyone loves chocolate, so there’s no going wrong! Oh, and I need to mention that these are vegan scones, too?! It’s a nice bonus to check off another requirement for some people. But you don’t have to be vegan or even paleo to enjoy these vegan, gluten-free scones… anyone would love them!
What’s your favorite flavor combo with chocolate? I could go through a never-ending list: ginger, raspberry, strawberry, chili (like mole!), but somehow I always end up coming back to blueberries. This chocolate blueberry pie remains one of the best things I’ve ever made, but these blueberry chocolate scones are not far behind!
What Are Scones?
Scones are a lightly sweet, triangle-shaped baked treat that’s often served for breakfast or even brunch. Many of the scones you find in bakeries have been glazed with sugary toppings or an egg wash.
My gluten-free blueberry scones are made without the processed ingredients you get with many bakeries and markets. I skipped the sugary topping to keep my homemade scones even more healthy.
How To Make Paleo Blueberry Scones
I’m excited about this vegan scone recipe because the tapioca here gives the scones a little lighter, more airy texture than if I had just used almond flour exclusively. Plus, the dough gives the blueberries plenty of room to shine, while being the perfect vessel that doesn’t take away from their taste and texture.
Here’s how to make homemade scones paleo and gluten-free:
- Combine dry ingredients – almond flour, tapioca flour, baking powder, and salt together in a bowl and whisk until it’s combined well.
- Add coconut oil. Using your hands, you’ll need to run your fingers through it until it starts to look like sand.
- Add wet ingredients. Add a flax egg, maple syrup, vanilla, blueberries, and chocolate chips and combine until it’s a dough-like texture.
TIP: To make a flax egg, just whisk together a tablespoon of flax seed meal with 3 tablespoons of eater.
- Chill the dough. This makes it less sticky and easier to work with.
Next, we’ll shape the dough into scones…
How Do You Shape Scones?
Scones are traditionally shaped like a triangle, but you can also make them into strips or circles.
Here’s how to shape scones into triangles:
- Roll the dough into a ball.
- Lay out parchment paper on a baking sheet and place the ball of blueberry scone dough onto it.
- Flatten the ball of dough into a disc, about 1 inch thick.
- Slice the disc into 8 slices, like a pie or pizza. You’ll end up with 8 triangle shapes.
- Spread out the vegan gluten-free scones on the parchment paper, at least an inch apart.
How Long To Bake Gluten-Free Scones
Now, all that’s left is to bake them! Paleo scones take about 30 minutes in the oven.
- Bake until golden brown. Cut the scones and serve. Enjoy!
Do You Eat Paleo Scones Warm Or Cold?
This vegan scone recipe is perfect for eating warm or cold. They are delicious right when they come out of the oven, or cold out of the fridge, too.
TIP: If you refrigerate these vegan gluten-free scones after baking, they end up tasting like cookie dough. I’m not sure anyone would ever complain about that. 😉
Can You Use Fresh Or Frozen Blueberries?
Yes, absolutely! I used dried blueberries, but I’d say this is the best paleo scones recipe no matter what form of blueberries you use. Feel free to use fresh or frozen.
TIP: If you use frozen blueberries, do not thaw them first, or the scones will be soggy.
How Do You Store Vegan Blueberry Scones?
Store paleo blueberry scones in the fridge for up to a week, or on the counter for a couple of days.
Can You Freeze Paleo Blueberry Scones?
Yes, you can freeze vegan gluten-free scones. Wrap up each scone separately with plastic wrap or tin foil, then place them inside of a large freezer-bag or storage container. This paleo scone recipe will last around 2-3 months in the freezer.
To serve, just take them out and let them thaw. You can warm them in the microwave, or in the oven at 325 degrees for 10 minutes or so.
More Paleo Blueberry Recipes
If you like these paleo scones and love blueberries, here are more paleo dessert recipes to try:
- Paleo Chocolate Blueberry Pie – Another winning combo of chocolate and blueberries together! Surprising, but SO SO good.
- Low Carb Blueberry Scones – This is my other scones recipe, but made low carb. I used erythritol, but feel free to use coconut sugar instead.
- Mini Blueberry Tarts – These aren’t paleo to start with, but you can make them so! Just use a paleo flour blend, coconut sugar instead of white, and arrowroot instead of cornstarch.
- Slow Cooker Mixed Berry Paleo Cobbler – A great option if your oven is busy with your main meal.
Tools To Make Paleo Blueberry Scones:
Click the links below to see the items used to make this recipe.
- Pie Pan – You’ll need a 9-inch pie pan for this simple paleo scone recipe. This one is heavy duty and easy to clean.
- Pizza Cutter – You can use a knife, but I think it’s so much easier to use a pizza wheel to cut the scones.
Vegan Paleo Blueberry Scones Recipe
This easy paleo blueberry scones recipe is the perfect make ahead breakfast or dessert. I'll show you how to make gluten-free scones that taste like the real thing.
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- 1 3/4 cups Blanched almond flour
- 1/4 cup Tapioca flour
- 1 teaspoon Paleo baking powder
- 1/4 teaspoon Sea salt
- 1 Flax egg (1 tablespoon flax + 3 tablespoons warm water, let sit 5 minutes)
- 1/3 cup Coconut oil (solid)
- 1/4 cup Honey
- 1 teaspoon Vanilla extract
- 1 cup Bob's Red Mill dried blueberries
- 1/4 cup Paleo chocolate chips
More TIPS about this paleo recipe in the post above!
- Preheat oven to 350° F. Line a 9" round pan with parchment paper.
In a large bowl whisk together the almond flour, tapioca, baking powder, and salt. Add in the solid coconut oil and crumble with your fingers until it resembles sand. Stir in the flax egg, maple syrup, vanilla, blueberries and chocolate chips. Combine until a dough forms.
Refrigerate dough for 15 minutes.
Bake for 30 minutes or until the scones are golden and a toothpick inserted into the middle comes out clean.
Serving Size: 1 blueberry scone
Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.