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AIP Blueberry Scones (Paleo | egg-free)

Make perfect AIP Blueberry Scones, with optional lemon added. Paleo, egg-free, nut-free scones in a traditional texture! Low FODMAP.
Course Afternoon tea, Breakfast, Dessert, Snack
Cuisine American, British, English
Keyword aip, any flavor, blueberry, gluten-free, low-FODMAP, master recipe, paleo, scones
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 scones
Calories 285kcal
Author Megan
Cost $3


  • baking sheet
  • hand held mixer (optional)
  • oven


  • 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: 1/4 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 (1/2 cup + 1 Tablespoon), tapioca flour, gelatin, baking soda and sea salt.
    scone flours in bowl
  • 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.
    aip scone dough process
  • Turn the dough out onto a surface dusted with 1 Tablespoon arrowroot powder.
    aip scone dough with blueberries
  • Press and form it into a nice disc shape, about 1"+ tall and 8 or so inches in diameter.
    AIP scone dough patted into a disc shape
  • 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.
    one close-up photo of aip blueberry scones



AIP Blueberry Scones can be made with Glaze OR Blueberry Glaze, if you like (pictured below).
Whisk together well.
Freeze cooled scones for 10 to 15 minutes before icing, so the glaze sets on contact. Ice scones by spooning icing over each chilled scone.
side angle of scones with blueberry glaze

How to use frozen blueberries in this recipe

The main things to know about using frozen blueberries are:
  1. Keep them frozen (don't defrost).
  2. 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.
  3. Your scones may spread out more when baked, not retain as upright of a shape, BUT they'll taste perfect and still look delicious.


Calories: 285kcal | Carbohydrates: 36g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Sodium: 94mg | Potassium: 183mg | Fiber: 16g | Sugar: 8g | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg