Paleo Blueberry Scones

I’ve been watching a loooot of Great British Baking Show recently, and while I haven’t been able to produce a 4 tiered, multi-flavored cake yet, it has inspired me to try and branch out with my baking. So here we are with some healthy blueberry scones! 

These scones are paleo friendly and are slightly sweetened using monk fruit sweetener and a small amount of coconut sugar. Grain-free, dairy-free, and refined sugar-free, this recipe is the perfect option if you’re looking for a healthy alternative to your morning pastries. 

Side note, some jam and grass-fed butter (if you’re not strictly paleo or dairy-free) make a wonderful accompaniment to the blueberry scones. 

Be sure to let me know if you give this recipe a try and share it with me on Instagram.

Happy Baking!

xxSlim

Prep time: 20 minutes

Cook time: 20 minutes

Total time: 40 minutes

Serves: 8

Ingredients

• 1 cup cassava flour

• 1 cup almond flour

• 1 tsp baking soda

• 1 tsp baking powder

• ⅓ cup monk fruit sweetener

• 2 eggs + 1 egg white

• ¼ cup unsweetened applesauce 

• 1 tsp vanilla

• ¾ cup blueberries 

• 1 tsp almond milk

• 1 tbsp coconut sugar

Instructions

1. Preheat the oven to 350℉ and prep a baking sheet with nonstick spray or a silicone baking mat (parchment paper works too).

2. In a large mixing bowl, mix together the cassava flour, almond flour, baking soda, and baking powder. 

3. In a separate bowl, whisk together the monk fruit sweetener, 2 eggs, applesauce, and vanilla until combined. Then slowly and gently stir the wet ingredients into the large bowl with the dry ingredients until a dough has formed. Carefully fold in the blueberries, either with a spatula or by hand until even distributed. 

4. Stick the dough in the refrigerator for 10 minutes.

5. Lightly coat the counter with cassava or almond flour to prevent sticking. Roll the dough out into a square that is approximately 1 inch thick. Cut the square in half both horizontally and vertically, and then diagonally both ways, to create 8 triangles. 

6. In a small bowl, whisk together the egg white and almond milk, then brush it on to the tops of the scones. Sprinkle the coconut sugar on top. 

7. Place the scones on the prepared baking sheet and bake for 20 minutes. The scones should be firm to the touch and a light golden brown color.