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Paleo Blueberry Scones:

COURSE Breakfast
Cuisine American
PREP TIME 10 minutes
COOK TIME 20 minutes
TOTAL TIME 30 minutes
SERVINGS 8

INGREDIENTS

  • 1/2 cup coconut oil
  • 1 1/4 cup cassava flour
  • 1/4 cup coconut flour
  • 1/4 + 2 tbsp cup coconut sugar
  • 1/2 tsp baking soda
  • 1/2 tsp cream of tartar
  • 1 egg
  • 1 tsp vanilla
  • 1/4 cup full fat coconut milk
  • 2/3 cup blueberries
  • Coconut butter for drizzling

INSTRUCTIONS

  1. Preheat oven to 375 F and line a baking sheet with parchment paper.

  2. Combine coconut and cassava flour in a large bowl. Use a fork or pastry cutter to cut the coconut oil into the flour until the mixture is crumbly, then cut in the sugar. Stir in baking soda, cream of tartar, egg, vanilla, and coconut milk until well combined, then stir in blueberries.

  3. Wait 5 minutes for the coconut flour to absorb, and then scoop the batter onto the center of the baking sheet and form a large circle.

  4. Using a rubber spatula or sharp knife, “wiggle” the bater apart into either 6 or 8 scone triangles. Wet your fingers under a bit of cold water and mold the edges, if needed. (Alternatively, you can scoop the batter onto the sheet in 8 evenly spaced circles.)
  5. Bake 20-25 minutes or until lightly golden. The edges will be crisp, but the inside of the scone should still be soft. Wait 10 minutes and then transfer scones to cool on a wire rack. Drizzle with coconut butter and enjoy!