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Paleo Blueberry Mini Scones

Paleo Blueberry Mini Scones

  • Author: Tina Turbin


This low-carb and low-sugar recipe is so easy to make and I encourage anyone to make extra and keep them in the freezer. I use fresh or frozen berries in all of my berry recipes and the way I use them in this recipe is detailed below. My method preserves them a bit and adds a tad of flavor burst. This particular recipe was my adaptation from which is one of my favorite sites.


  • 1 ¼ cups almond flour plus 2 teaspoons almond flour
  • ¼ cup coconut flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 eggs
  • 1/3 cup almond milk
  • 2 tablespoons maple syrup plus 2 teaspoons maple syrup
  • 2 tablespoons coconut oil, melted
  • 1 teaspoon vanilla extract
  • ½ cup frozen blueberries
  • OPTIONAL TOPPING: 2 tablespoons maple sugar or date sugar


  1. Preheat the oven to 350F.
  2. Line a baking sheet with parchment paper.
  3. In a large bowl, combine the 1 ¼ cups of almond flour, and all of your coconut flour, baking powder and salt.
  4. In a separate bowl, whisk together the eggs, almond milk, 2 tablespoons of maple syrup, coconut oil and vanilla.
  5. Mix the dry ingredients into the wet ingredients and stir until combined. If the mixture is dry, add a few more drops of almond milk.
  6. Coat the blueberries with the 2 teaspoons of maple syrup and the 2 teaspoons of almond flour.
  7. Gently fold in the blueberries.
  8. Form the dough into small uneven balls and place them onto the baking sheet.
  9. OPTIONAL: Sprinkle with maple or date sugar.
  10. Bake for 11-14 minutes or until golden brown.
  11. Enjoy!

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Tina Turbin

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