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.


Prep Time 5 minutes
Cook Time 30 minutes
Refrigerate Dough 15 minutes
Total Time 35 minutes
Servings: 8 servings
Author Maya Krampf from


  • 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
US Customary - Metric
  1. Preheat oven to 350° F. Line a 9" round pan with parchment paper.
  2. 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.

  3. Refrigerate dough for 15 minutes.

  4. Bake for 30 minutes or until the scones are golden and a toothpick inserted into the middle comes out clean.

Recipe Notes

Serving Size: 1 blueberry scone

Nutrition Information Per Serving

Calories: 368 | Fat: 24g | Total Carbs: 37g | Net Carbs: 31g | Fiber: 6g | Sugar: 23g | Protein: 6g

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.


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