Made with simple pantry staples, these paleo blueberry scones are the perfect treat to celebrate your mom this weekend! Naturally sweetened with maple syrup and fresh blueberries, these scones need to be on your brunch menu!
- 2 cups paleo baking flour (I used Bob’s Red Mill)
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup frozen coconut oil*
- 2 Tablespoons maple syrup
- 1/2 cup almond milk
- 3 ounces blueberries
- Preheat the oven to 375 degrees F and line a baking sheet with a silpat liner.
- Add the flour, salt, and baking soda to the basin of a food processor. Pulse to combine.
- Add frozen coconut oil – breaking up the sheet into chunks. Pulse until coconut oil chunks are just smaller than the size of a pea.
- Dump mixture unto a bowl and add maple syrup and almond milk. Stir to combine.
- Fold in blueberries.
- Press mixture into an 8 inch circle on the silpat liner. Cut into 8 equal triangles and separate them on the sheet.
- Bake for 23-27 minutes or until the edges and top are golden brown.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
*It is best to measure the coconut oil and spread on parchment paper before placing in the freezer. This thin layer will be easier for the food processor to break down. Do not freeze in one large clump. You will end up over processing and most of the oil will be liquid instead of staying in frozen pea-sized pieces.
Keywords: scone, blueberry