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.
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