Paleo Blueberry Scones

When it comes to breakfast, I'm pretty predictable. I typically enjoy two eggs and fruit, mostly berries, and a coffee. I would eat eggs any time of the day, but I almost always need and crave them to kickstart my day. Scrambled is my go-to, but if I need to make it quicker, I cook one in the microwave. If you want to learn my little secret, it takes just a tiny bit of trial and error to not have it explode on you. All microwaves vary, so this is the fail safe method that I use:

  1. Spray/grease small bowl
  2. Crack egg and break the yoke
  3. Microwave on Power 2 for 2:20

This is the setting for my particular microwave, which is a 5-year-old Whirlpool Gold. If the egg is a bit too runny, try adding another 20-30 seconds, still at power 2. When done, add a pinch of salt and douse with Cholula Chili Garlic hot sauce - it's better than the Original flavor.

But this blog post is NOT about eggs - it's about the time I craved something a little different. Today, it was blueberry scones, especially after my neighbor generously gave me a couple of extra pints. Determined to create something fun but not let them go to waste and MY WAIST, I decided to make them grain-free, which feels a lot less guilty.

These are great for entertaining at brunch! I also got to try my new Lodge Cast Iron Wedge Pan. It did not disappoint! I love how it keeps all of the scones separated. I'm excited to also use this pan for a frittata recipe - but that's another post...


  • 1 1/4 cups almond flour
  • 1/4 cup coconut flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 eggs
  • 1/3 cup almond milk
  • 2 tbsp maple syrup
  • 2 tbsp coconut oil, melted
  • 1 tsp vanilla
  • 1/2 cup fresh blueberries


  1. Preheat the oven to 350˚ F. In a large bowl, combine the almond flour, coconut flour, baking powder, and salt. In a separate bowl, whisk together the eggs, almond milk, maple syrup, coconut oil, and vanilla.
  2. 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. Gently fold in the blueberries.
  3. Scoop batter evenly into the wedge pan. 
  4. Bake for 20-25 minutes until golden brown.