Blueberry Chocolate Paleo Breakfast Scones
Easy paleo gluten free breakfast scones with blueberries, lemon zest, and chocolate chips! Healthy almond flour paleo scone recipe. An easy paleo breakfast on the go!
Is it bad that I don’t want to clean my room, the stairs, or deal with the pile of bills waiting for me?
All I want to do is bake.
The fridge ran totally dry of green substances this week, so I turned to the pantry for food.
Did you notice the increase of majorly sweet and delicious baked things on the blog lately??
When I get in the mood to do some baking, I get really one-track-minded.
Actually, when I focus on doing anything, I tend to becomes a little (lot) OCD.
It’s all good though, because all that obsessive compulsive behavior turned out some pretty good results- in the form of cupcakes and scones.
Not sorry.
I have come to hate my relationship with paleo scones.
It has seemed nearly impossible to get the whole paleo scone thing right.
The baking of scones has always resulted in dry crumbly piles of nut flours gone to waste and hard-as-a-rock clumps of almondy tasting bricks.
All in all, they were all just a really sad excuse for scones.
Scones are supposed to be happiness, delightful, and special.
But, there was nothing special about all those scone fails.
Scones done right
But today, I felt like I was in a bakery.
For reals, guys.
You need to try these!
Drop everything and run to your kitchen.
Get out your food processor and spatula, because good things are about to happen!
These scones did NOT disappoint.
I was shocked.
Still am.
All I can say is, these scones were shared with many wheat eaters and paleoers alike… and both parties had high praises.
They are light and fluffy, perfectly not-so-sweet, full of blueberry goodness, chocolate chips, and since I couldn’t decide on which flavor combo to go with- I did it all: blueberry, lemon, and chocolate!
You’ll thank me later. It’s like flavor party in the mouth!
There is something special about these scones; no bricks of nut flour here.
Hmmmm, Okay. Done now. Sorry for that rant.
Just wanted you to know that if you were here, I would sit down with you in my kitchen, pour you your favorite cuppa tea, and serve you these scones.
We would tip our pinkies back, put on our party hats, and rock those English accents, talking about current world events and how pleasant the weather is here in England.
Enjoy!
More like this:
Ingredients
- 1 1/2 cups almond flour
- 1 cup cassava flour Anthonys Goods brand is the only brand cassava flour I have tried with this.
- 1/4 cup coconut sugar
- 1/4 cup coconut oil
- 1/4 cup palm oil shortening
- 1/2 cup full fat canned coconut milk
- 1 large egg
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 cup blueberries
- 1/3 cup mini chocolate chips optional
Instructions
- Preheat oven to 375F.
- In a food processor (or by hand) combine ingredients for scones (except blueberries and chocolate chips). Then stir in chocolate chips and blueberries by hand.
- Press dough into a circle- 1 1/2" high. Cut into 8 scones. Bake on 375F for 30 minutes.
Nutrition
22Comments
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Hi Kaylie! Is there something I could substitute for cassava flour? Thanks!
Hi Emily, the only good sub I know of is regular flour- maybe a gf blend?
How do you make the icing/glaze??
Hi Tara, you can make a coconut butter glaze or a standard powder sugar glaze if you are not paleo.
Are the nutritionals per scone or for the whole recipe?
Hi Taylor, it’s per scone. 🙂
Totally drooling over these! Can’t wait to try them out!
Thank you Kaylie!!
Can you use coconut cream instead of milk?
Hi Camille, I use the full fat canned coconut milk, which is thick and creamy like coconut cream. 🙂
They are delicious!!! Mi kids totally loved them…
Great to hear, thank you Rita!
What could be a good substitute for the palm oil shortening?
Hi Federika, you can sub palm shortening for butter.
Can you substitute anything for the Palm Oil Shortening?
Butter 🙂
Could you bake this as a giant scone and cut it like a cake into 8 equal pieces? I am new to calorie counting and I use a lot of your recipes so when I input them I wanna make sure I am accurately tracking and I am awful with equaling out pieces!
That should work. 🙂
How about subbing coconut oil, butter or a combo rather than using palm oil shortening. Palm oil is the largest cause of deforestation in Indonesia and is environmentally irresponsible.
Hi Aryal, I don’t currently use it anymore. I made this recipe a while ago, when I was suffering from really bad allergens and couldn’t eat many foods, so it was one of the limited options for me. 🙂 Thanks for your feedback!
I used your recipe as a guide but I mostly went rogue. And it turned out great! I used date sugar and maple syrup instead of coconut sugar since I didn’t have any. And I reduced the coconut milk and added my paleo banana flour sourdough starter. I also had to increase the amount of flour because of the maple syrup. I added cranberries instead of blueberries and I let it chill in the fridge for 30 minutes to solidify the butter ( I am not dairy free. just grain free) . after it cooked I brushed some more maple syrup on top. And topped it with a homemade cranberry sauce.
We love a confident cook! Woot! 🙂 Glad they turned out!