Go Back
+ servings
Paleo Blueberry Lemon Scones

Paleo Blueberry Lemon Scones

Author: Michele Spring
Servings: 8 scones
Flaky, buttery, delicious blueberry Paleo scones that are made irresistible by the lemon glaze. But the best part - they are Paleo, gluten-free, and grain-free! When you have a need for something special for breakfast, turn to these.
5 from 2 votes
Prep Time 20 mins
Cook Time 18 mins
Total Time 38 mins

Ingredients
  

For the scones

For the Egg Wash

  • 1 Egg beaten
  • 1 tbs Water

For the Lemon Glaze

Instructions
 

  • Preheat the oven to 375 F (see my notes above - MUST be between 375-400 F) and line a baking sheet with parchment paper.
  • Cut the butter into small pieces or grate it. Place it in the freezer while you get the other items ready.
  • In a large bowl, mix together the flours, salt, baking soda, coconut sugar, and lemon zest.
  • In another large bowl, mix together the egg and coconut cream. Break the coconut cream up a bit with a fork until it's not super chunky. Add the vanilla and lemon juice and mix thoroughly.
  • Add the frozen butter to the flour mixture and either using your hands, a pastry cutter, or two forks, work the butter into the flour until it resembles coarse meal.
  • Add the flour mixture to the wet mixture and use a spatula to stir until just moistened.
  • Gently mix in the blueberries with the spatula.
  • Pour the mixture onto a surface sprinkled with a bit of cassava flour and then shape into an 8-inch circle. Cut the dough into 8 slices and then transfer to the prepared baking sheet. It helps if you run your knife under some hot water first. (If you have time at this point, put the dough in the fridge or freezer for 10 min to really get it cold - it will help ensure success.)
  • Lightly brush the tops of each scone with the egg wash and then sprinkle with the decorative sugar if desired.
  • Bake for 18 min.
  • Cool for approximately 10 minutes.
  • Meanwhile, make the glaze - put the maple sugar into a blender, food processor, or spice grinder (my favorite method) and process for around 20 seconds, or until the sugar is a powder. Transfer to a measuring cup with a pour spout. Add the lemon juice and stir until all the sugar is incorporated.
  • Drizzle over the scones. (If it doesn't want to pour/drizzle over the scones easily, add a little more lemon juice).
Course: Breakfast
Did you make this recipe?Leave a comment below or share a photo on Instagram and tag me @thrivingonpaleo !