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Lemon Blueberry Scone (Vegan, Paleo)

This lemony and lightly sweetened scone is the perfect addition to your brunch table! It is both paleo and vegan, and as an added bonus is low calorie and is done in under 30 minutes!
Prep Time 15 mins
Cook Time 15 mins
Course brunch, Dessert, Snack
Cuisine American
Servings 8
Calories 160 kcal


  • 2 tbsp ground flax seed
  • 6 tbsp water
  • 2 tbsp coconut oil (melted)
  • 1 tsp vanilla extract
  • 4 tbsp maple syrup
  • 2 tbsp lemon juice
  • 1 cup almond flour
  • 1 cup coconut flour
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1 cup blueberries


  • Preheat your oven to 350°F. Line a baking sheet with parchment paper and set aside.
  • In a large bowl, place the ground flax seed and water. Let it sit for about 10-15 minutes until a gelatinous texture forms.
  • Once your flax egg has formed, add in the vanilla, maple syrup, melted coconut oil, and lemon juice. Mix thoroughly.
  • Add your dry ingredients to the bowl, stirring until combined: almond flour, coconut flour, baking powder, salt.
  • Once a nice dough forms, fold in blueberries.
  • Using your hands, form a ball of dough and place on the parchment paper. Press down the ball to form an even flat circle. Make sure the thickness of the dough is the same throughout the form!
  • Place in the oven for 15 minutes.
  • After 15 minutes, remove from the oven. Drizzle with some melted coconut butter and top with some lemon zest.
Keyword blueberry, dairy free, gluten free, lemon, paleo, scone, vegan