Can I use frozen blueberries?

Yes, but they may bleed a little into the flour making the scones look a bit purple. Don't defrost them.

Can I use different types of berries?

Yes, the same recipe can be made with raspberries. You can use strawberries, blackberries or cherries but you'll want to cut them into smaller pieces, the size of blueberries.

Are these scones Keto friendly?

Not really because they contain a small amount of tapioca starch. But for low carb you can use a sweetener like allulose instead of the maple syrup.

Healthy Blueberry Scones (Paleo, Gluten Free)

Name: Healthy Blueberry Scones (Paleo, Gluten Free)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Paleo
Ingredients: 3 cups almond flour, 320 grams; 2 Tablespoons tapioca flour, 16 grams; 1 teaspoon baking soda; pinch of sea salt; 1 Tablespoon lemon zest, about 1 lemon; 2 large pastured eggs; 2 Tablespoons ghee, butter or coconut oil, melted, 28 grams; 4 Tablespoons maple syrup; 1 teaspoon vanilla extract; 1 cup fresh blueberries; 1/3 cup or organic powdered sugar or powdered paleo sugar*, sifted; 1-3 teaspoons lemon juice

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These Healthy Blueberry Scones are a nourishing version of the classic bakery favorite. Made with almond flour and naturally sweetened with maple syrup. A touch of lemon zest adds a bright citrus taste, while ghee or coconut oil brings a rich, buttery texture.

Author: Ingrid DeHart
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 8 servings 1x
Category: Breakfast, Snack
Method: Mix, Bake
Cuisine: Paleo, Vegan, Gluten Free, Dairy Free

Ingredients

Scale

3 cups almond flour, 320 grams
2 Tablespoons tapioca flour, 16 grams
1 teaspoon baking soda
pinch of sea salt
1 Tablespoon lemon zest, about 1 lemon
2 large pastured eggs
2 Tablespoons ghee, butter or coconut oil, melted, 28 grams
4 Tablespoons maple syrup
1 teaspoon vanilla extract
1 cup fresh blueberries

Lemon Glaze

1/3 cup or organic powdered sugar or powdered paleo sugar*, sifted
1–3 teaspoons lemon juice

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Instructions

Preheat oven to 325 ° F. Line a baking sheet with parchment paper.
In a large bowl mix together the almond flour, tapioca flour, baking soda, salt, and lemon zest.
In a small bowl whisk together the eggs, melted ghee, maple syrup and vanilla.
Drizzle the egg mixture over the flour mixture and mix just a little to evenly distribute.
Add the blueberries, then mix together until everything appears moistened. At first, it will seem like there is not enough moisture, but if you keep going it will come together into a nice dough. DON’T OVER MIX.
Use your hands to work the dough into a mound bringing it together as best you can.
Transfer it to a lightly floured counter (use tapioca flour) and, work the dough into a disc. Dough will be a little sticky, that’s fine. If it’s too sticky, add a little more tapioca flour.
Press into a 7-inch disc and, with a sharp knife cut into 8 wedges.
Use a spatula to transfer to the parchment lined baking sheet. Bake 20-30 minutes, until the tops are golden brown.
Let cool on the baking sheet for at least 10 minutes.
While they cool make the glaze. Whisk together the powdered sugar and 1 teaspoon lemon juice, add more lemon if necessary until a smooth thick drizzle forms. Drizzle it over the scones and serve.
Store the scones loosely covered at room temperature for one day or store in an airtight container in the refrigerator for up to three days. They can be frozen for up to 2 months in an air tight container.

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Notes

How to make paleo powdered sugar:

Add 1 1/4 cups paleo friendly sugar of choice (maple sugar, coconut sugar or date sugar) to a high-speed blender.
Blend on high until it has a powder-like texture, 2-3 minutes. Let it settle before you open the blender.
Optional, add 1 tablespoon tapioca starch or arrowroot starch to the blender at the beginning. This really helps to get it to be soft like regular powdered sugar.