These (Paleo) Blueberry Orange Scones are made with a base of almond and coconut flour, and are perfectly sweetened with fresh blueberries for the perfect healthier breakfast treat! They are flaky on the outside, tender on the inside, and have an extra bright flavor from orange zest!

These scones go PERFECTLY with my (Dairy-Free) Iced Matcha Latte for a delicious brunch combo!

paleo blueberry scones stacked on top of each other, on a white background. Orange slices and blueberries for garnish in the front for garnish.

The BEST Gluten-Free Blueberry Scones!

I can’t get over how amazing these scones turned out, they truly rival the delicious gluten-filled scones that you get at a bakery. Flaky and slightly crispy on the outside, but soft and tender on the inside. I have had a few trial and errors when it comes to making gluten-free scones. They are a delicate baked good and can be a bit tricky.

This was the first scone recipe that I ever perfected, and I’m in LOVE. I already feel like I’m a pro at gluten-free muffins and quick breads, but scones were a new one for me! If you’re looking for more paleo baked goods, you will love this Gluten-Free Banana Nut Bread and these Chocolate Chunk Raspberry Almond Muffins!

overhead view of uncooked blueberry scone dough on a white background.

Combination of Almond Flour & Coconut Flour

I think the key to a good gluten-free scone is to have a good mix of gluten-free flours. I tried it with a mix of three flours, but it just seemed to turn out better when I just used almond flour and coconut flour. It is really a win win because less ingredients and fancy flours is always a good thing!

The almond flour gives it some lightness, while the coconut flour gives it that drier dense texture that you usually find in a scone. There is actually a very small amount of cane sugar in these because scones are known to be a little less sweet than other pastries. All while being FILLED with blueberries that burst when baked and give off their delicious juices. And we can’t forget about the orange zest. This sends them right over the top, and makes them a little more special than just a regular blueberry scone. The bright pop of flavor is so perfect and refreshing!

The dough that you end up with will feel a little different than most gluten-free dough you have probably worked with. A lot of the time, GF dough can be a bit wet and sticky, but this one is different. It is dry enough to mold into a ball and doesn’t stick to your fingers, but not too dry to where it crumbles and falls apart.

Scones are cut into triangles, lying on top of a baking sheet before going into the oven.

Freshly baked blueberry scones on a baking sheet.

Ingredients for Easy Blueberry Scones

Almond Flour – I love the lightness of almond flour in gluten-free baked goods
Coconut Flour – Coconut flour helps dry the scone batter out just a bit, because traditionally scones are more crumbly
Cane Sugar – You can also use coconut sugar if you want, but it may make the scones a bit darker in color. I used organic cane sugar and they turn out perfectly.
Baking Powder – To help them puff up just a bit
Salt – salt always makes baked goods better
Egg – just 1 egg!
Non-Dairy Milk – you can use any type of milk you want for these
Coconut Oil – I decided to use coconut oil instead of butter for these and it turned out perfectly! It keeps them moist, adds fat, and lends a nice flavor.
Orange Zest – the orange zest helps brighten up the flavor and is really refreshing
Fresh Blueberries – I recommend using fresh blueberries here, frozen berries could potentially give off too much moisture and change the texture

Close up shot of three blueberry scones stacked on top of each other on a white background.

These scones would be perfect for breakfast or brunch with a hot cup of coffee, or even an afternoon snack with a cup of tea! I hope you love them as much as I do.

Print Pin

No ratings yet