Sunday brunch, Monday morning pick-me-up, late morning snack, whatever you need, these Paleo Blueberry & Almond Scones deliver. If you’re intimidated by baking, these scones are the perfect for you. They’re fool-proof and super simple to make. You’re only 6 ingredients away from this delicious melt-in-your-mouth goodness.

 

Here’s what you’ll need:

Scones:

2 cups almond meal

2 large eggs

2 cups blueberries

2 Tbs raw honey

2 Tbs chilled/solid coconut oil

Blueberry Compote:

1 cup blueberries

1/2 tsp stevia

2 Tbs water

 

Directions:

  1. Preheat oven to 350F
  2. Combine almond flour, eggs and honey
  3. Cut in chilled coconut oil and mix until coconut oil is dispersed and pea-sized
  4. Gently fold in blueberries
  5. Form dough into large square and cut scones into 8  pieces
  6. Place on baking sheet lined with parchment paper, form dough into square and cute scones into eight even triangles. Bake for 20 minutes.
  7. While the scones are baking, combine the compote ingredients together in a saucepan over low-medium heat
  8. Stir ingredients together, smashing the blueberries and allow to form a smooth sauce
  9. Drizzle scones with compote – or use as a dip or spread, your choice!

 

 

Nutrition Facts:

Total Servings: 8

Calories: 245

Protein: 7.9g

Carbs: 15.7g

Fat: 18.6g

 

These scones are bursting with fresh blueberries in every bite!

These scones are bursting with fresh blueberries in every bite!
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Paleo Blueberry Scones with Blueberry Compote

These scones are bursting with fresh blueberries in every bite!

Course: Appetizer, Breakfast, Dessert
Cuisine: American, French
Author: Maddie Augustin
Ingredients
Scones:
  • 2 cups almond flour
  • 2 large eggs
  • 2 cups blueberries
  • 2 Tbs raw honey
  • 2 Tbs chilled/solid coconut oil
Blueberry Compote:
  • 1 cup blueberries
  • 1/2 tsp stevia
  • 2 Tbs water
Instructions
  1. Preheat oven to 350F
  2. Combine almond flour, eggs and honey
  3. Cut in chilled coconut oil and mix until coconut oil is dispersed and pea-sized
  4. Gently fold in blueberries
  5. Form dough into large square and cut scones into 8  pieces
  6. Place on baking sheet lined with parchment paper and bake for about 20 minutes
  7. While the scones are baking, combine the compote ingredients together in a saucepan over low-medium heat
  8. Stir ingredients together, smashing the blueberries and allow to form a smooth sauce
  9. Drizzle scones with compote - or use as a dip or spread, your choice!