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AIP Blueberry Scones look and taste like traditional British cream scones, studded with fresh blueberries, but this classic treat is grain-free, Paleo, Low FODMAP and egg-free. No dairy, no nuts. You’ll love this comfort food for breakfast, snack, afternoon tea or dessert.
Ingredients in AIP Blueberry Scones
AIP Blueberry Scones’ dry ingredients are:
- tiger nut flour — Tiger nut flour creates the perfect scone texture, despite the absence of eggs — a rigid but tender dough that bakes up and keeps its shape, solidly biscuit-like, but with a soft sweet crumble.
- arrowroot — Arrowroot in AIP Scones also contributes to the crispy crumbly-edged exterior and their traditional shape. A little extra arrowroot is used in this recipe, compared to my AIP Master Scones Recipe, to compensate for the moisture of blueberries.
- tapioca flour/starch — The starch derived from cassava root helps to hold together egg-free baked goods. Just a little tapioca also plays the role of gluten.
- gelatin — The best gelatin is Perfect Supplement’s because it’s 3rd party tested for pesticide residue and derived from grass-finished cows! Not all gelatins are made the same, sadly (one of the main companies is now owned by Nestle). Gelatin is used in place of eggs and does a great job; you’d never know these scones are egg-free.
- baking soda and sea salt — For leavening and balance of flavor, these two buddies appear in just about all of my recipes.
AIP Blueberry Scones’ wet ingredients are:
- coconut cream — These scones are cream scones, so rich coconut cream gives AIP Scones the high fat texture we all love in a good scone, partially revealed by the tender-crumbly middle.
- coconut oil — A universally helpful AIP solid fat, coconut oil works great in this recipe. But you could also sub it with lard or palm oil (so happy this is back in stock again!) if preferred.
- maple syrup — Use a liquid sweetener in this recipe. (You may also use honey, if preferred, but baked goods tend to darken more and faster when honey is included, so watch that they don’t get too dark.)
- blueberries — It’s ideal to use fresh blueberries in this recipe. But you can use frozen. If you use frozen, see the recipe Notes below the recipe itself, which describes how to make the dough with frozen fruit.
How to make AIP Blueberry Scones
AIP Blueberry Scones use a simple method, similar to a muffin recipe, of mixing together the wet and dry ingredients. Unlike most scone recipes, you don’t need to cut a chilled fat into the dry ingredients.
What makes AIP Blueberry Scones turn out is the right ingredients in the right ratio to one another. Here’s how to mix those great ingredients to create perfect AIP Scones:
- Stir together all of the dry ingredients in one big mixing bowl.
- Add in the melted (slightly cooled) fat, coconut cream, liquid sweetener and blueberries.
- Mix the dough with hand held beaters on low speed (or use an upright mixer if you prefer). (You can also mix the dough by hand, but it’ll be a bit more of a workout.)
- Turn the dough out onto a surface dusted with arrowroot powder. Press and form it into a nice disc shape, about 1″ tall and 8 or so inches in diameter. Cut into 6 equal wedges. Optional: Sprinkle with a little maple sugar, or wait to garnish with glaze. No topping is fine too!
- Transfer to a parchment lined baking sheet, and bake for 20 to 25 minutes.
- Allow to cool completely if you plan to garnish with a glaze.
Are leftover scones good
Yes! But leftover AIP Blueberry Scones will not retain their perfect scone texture on Days 2 and onward.
Only on the day they’re baked do scones have the perfect texture. The following days, they’ll soften a bit and become more tender.
Still delicious? Absolutely! But if you plan to serve them for a special occasion or definitely want the crispy exterior with tender middle, do bake them the same day you plan to serve them.
Reheating leftover scones does help a bit to restore their former texture, but not completely.
How to store and reheat leftover AIP Scones
Refrigerate in a well-sealed container for up to 4 days. Or freeze, sealed well, for up to 3 months.
To reheat, preheat the oven to 300 degrees Fahrenheit. Place the scones on the middle rack for five to ten minutes.
For frozen scones, defrost them for about 30 minutes on the counter before placing them in the oven.
AIP Blueberry Scones (Paleo | egg-free)
- baking sheet
- hand held mixer (optional)
- 1-¼ cups tiger nut flour sift if it's super clumpy or break up any clumps with the back of a spoon
- ½ cup + 1 Tablespoon arrowroot + 1 MORE Tablespoon extra, separated, with which to pat down and form the dough
- ¼ cup coconut cream warm slightly if it's hard
- ¼ cup coconut oil melted and cooled
- ¼ cup maple syrup room temperature
- 3 Tablespoons tapioca flour
- 1 Tablespoon gelatin
- ½ teaspoon baking soda sifted
- ¼ teaspoon sea salt
- 1 cup blueberries best to use fresh, but see recipe Notes for how-to tips if you want to use frozen
- OPTIONAL: ¼ teaspoon lemon oil OR 1 Tablespoon grated lemon rind
- Preheat oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Stir together all of the dry ingredients in one big mixing bowl: tiger nut flour, arrowroot (½ cup + 1 Tablespoon), tapioca flour, gelatin, baking soda and sea salt.
- Add in the coconut cream, melted (slightly cooled) fat, liquid sweetener and optional lemon oil.
- Mix the dough with hand held beaters on low speed (or use an upright mixer if you prefer) until all of the ingredients are equally incorporated. (You can also mix the dough by hand, but it'll be a bit more of a workout.) Once mostly combined, add in the blueberries and briefly fold to mix them in.
- Turn the dough out onto a surface dusted with 1 Tablespoon arrowroot powder.
- Press and form it into a nice disc shape, about 1"+ tall and 8 or so inches in diameter.
- Cut into 6 equal wedges (cut straight down on the dough with a long sharp knife that's dusted with arrowroot). (Optional: Sprinkle with maple sugar.)
- Transfer to parchment lined baking sheet. Bake for 20 to 25 minutes, until golden brown and bursting/cracked in places.
- Allow to cool completely if you plan to garnish with a glaze.
OPTIONAL GLAZE RECIPEAIP Blueberry Scones can be made with Glaze OR Blueberry Glaze, if you like (pictured below). Combine:
- ½ cup melted coconut oil
- ¼ cup powdered coconut sugar
- 2 Tablespoons powdered freeze-dried blueberries (optional)
How to use frozen blueberries in this recipeThe main things to know about using frozen blueberries are:
- Keep them frozen (don't defrost).
- They'll make your dough cold and harder to shape. BUT, the recipe works fine and well when it's cold, so just be prepared to push the dough into the flat disk shape with a little more effort than room temperature dough.
- Your scones may spread out more when baked, not retain as upright of a shape, BUT they'll taste perfect and still look delicious.
Find more great AIP baked goods:
Rebecca Wigton says
“They were delicious!” Junia, age 12, commented after making them by herself this morning. Not too sweet, they were just right.
Great, Rebecca! Thank you for sharing, how sweet and wonderful, and very impressive that she made scones by herself!
can we use something else instead of tiger nut flour?
Hi Debbie, no, I’m sorry. AIP baked goods don’t work well with substitutions, especially for tiger nut flour, which does particularly well in place of eggs.
Julie Moseley says
Thanks for the recipe! These were wonderful! I left out the lemon zest because usually I feel like lemon overpowers. These could actually use it to cut the sweetness a little bit. Also, mine were more brown than golden so I really had to use my best judgement as to whether they were finished baking because the edges didn’t get much darker than they already were. 25 min in convection oven. I used Pamela’s tigernut flour, which is pretty brown. But good! I didn’t do a glaze because I’m freezing them and I don’t think the glaze would reheat well.
Hi Julie, thanks for sharing all you did! I’m so happy you enjoyed the recipe! 🙂
What can I substitute for gelatin?
Hi Aary, it doesn’t work well to make substitutions with egg-free baking, especially with AIP egg-free recipes. I’m sorry, the gelatin is needed.
This is one of my favorite AIP baked goods recipes. I have even doubled the batch and its turned out perfect. Thank you for sharing. I am wondering if I could make the dough ahead of time and freeze it so when we want them I can just pull it out the night before and bake in the morning, but I will have to do some testing to see. Has anyone else tried this?
Hi Julia, great to hear, and thanks for sharing. I’m so glad the scones are a favorite for you! And nice to know the recipe doubles well. I haven’t tried freezing the dough before baking, so please let us know if you try it. Thank you and best!
I don’t tolerate tapioca starch at all well – do you think it would be worth trying the recipe with extra arrowroot in its place? The scones look delicious!
Hi Sarah, thank you! I do think it’s worth a try. Please let us know how it goes. 🙂
I made these today and they are DELICIOUS!! My daughter enjoyed them too. We had them for breakfast but they easily would have been a great dessert. Because of my taste preferences, I substituted Spectrum shortening for the coconut oil and substituted 8 medjool dates pulsed in the Nutribullet for the maple syrup. Six dates may have been plenty – but eight was a happy accident that probably pushed the scone into the “good enough to be dessert” category. Also, I opted in for the lemon zest. Thank you so much for sharing. This is going into my regular recipe rotation.
Hi Rachel, yay! Thank you for sharing what you did, and I’m so glad you guys loved the scones! I love your substitution with the dates and will have to try that myself. We are big date lovers, and I’m sure they made the texture extra yummmy! Thanks for commenting! 🙂