Our Paleo Family

Lemon Blueberry Scones (Paleo, 21DSD, No Sugar Added!)

I have had one failed Whole 30 after the next this year. I always start a Whole 30 right after my birthday in mid-January, but this year, for whatever reason, I just wasn’t able to stick with it. So I decided I would try to do a 21 Day Sugar Detox hoping I could make it 21 days if not 30. Nope. Couldn’t do it.

But by the end of April my hips were aching so badly I knew I had to quit the sugar entirely for a period of time. We’re in the pretty weather season and I want to be out and about and I need to not have achy joints for that.

So on April 23rd I started a Whole30. I’m happy to tell you that I have not had one bit of sugar or sugar substitute the entire time. I’m on day 17 now and I’m craving chocolate something fierce. But I’m looking at the calendar and know that in less than two weeks this will be over and I can have the chocolate if I really want it.

This is a very long-winded introduction, but I’m getting to the point, I promise. So in an effort to make it through this Whole30 without any cheats, I turned to my 21 Day Sugar Detox cookbook. Diane has a recipe for scones that are sweetened only with green apples and taste like fall with all their cinnamon and warm spices. Since it’s spring, I changed things up and made my own version with lemons and dried blueberries. I had to order the blueberries from Amazon to get ones without added sugar, but these scones were worth waiting for my Amazon delivery! I realize that Whole30 says you can’t have any sort of paleo-fied baked goods, but I’m fine with this exception. These will satisfy that urge for real sweets with ingredients that are entirely whole.

These scones taste perfectly sweet without any added sugar or artificial sweetener. You could be fancy and roll these out and cut into triangles like traditional scones in the US, but I like the scoop and drop method of these round ones. I had these on my plate in less than 30 minutes!

This is the apple cinnamon version from the 21DSD cookbook that I cut into triangles – fancy!

These scones would be perfect to serve mom alongside a steaming cup of coffee for Mother’s Day. Make them a little smaller and add them to the buffet for your next baby shower, wedding shower or brunch.

Come winter, I will probably use orange zest instead of lemon and dried cranberries instead of blueberries. Delicious and totally different flavors! Be creative – there are so many options!

Lemon Blueberry Scones
Print Recipe
A delicious baked treat with absolutely zero added sugars!
Servings Prep Time
12 scones 10 minutes
Cook Time
18-20 minutes
Servings Prep Time
12 scones 10 minutes
Cook Time
18-20 minutes
Lemon Blueberry Scones
Print Recipe
A delicious baked treat with absolutely zero added sugars!
Servings Prep Time
12 scones 10 minutes
Cook Time
18-20 minutes
Servings Prep Time
12 scones 10 minutes
Cook Time
18-20 minutes
Ingredients
Servings: scones
Instructions
  1. Measure out the palm shortening and pop it into the freezer while you start the rest of the recipe.
  2. Preheat oven to 350 degrees. Place parchment paper on a rimmed baking sheet. Set aside.
  3. Combine almond flour, arrowroot, baking powder and salt. Whisk to combine well.
  4. Zest the lemon and add to the dry ingredients. Add the blueberries as well and give this all a quick stir, making sure the zest is not all in one lump. After zesting the lemon, juice it and set aside until the next step.
  5. In a separate bowl, combine egg, coconut milk, and 2 tsp. of the fresh lemon juice.
  6. Wash and peel your apples (two average sized apples should yield right at two cups - a little more or a little less is fine). Using a cheese grater, grate the apples onto a cutting board. Now run your knife through them to cut the apple shreds into shorter pieces. You don't need to be particular about this. Just cut them into littler pieces than how they come out from the grater. Add the apples to the liquid ingredients and stir it all together well.
  7. Now rescue your palm shortening from the freezer and add it to the dry ingredients. Work this into the dry ingredients with your fingers. It should have the texture of small pebbles - the same as you would want for making pie crust or any other type of pastry.
  8. Now mix the wet ingredients into the dry. I just use my hands since they're messy already, but you can also use a spatula. Just be light and don't overwork the dough.
  9. Use a spring-loaded scoop (see note) to drop the dough onto your prepared baking sheet. A spoon will work as well. You just want to make even sized scones. You can also use a measuring cup - you want about 1/4 cup of dough per scone.
  10. Once you've dropped all your dough on your baking sheet, give each one a very light press to flatten them just a bit.
  11. Bake for 18-20 minutes, until just beginning to brown around the edges.
  12. These will keep in the refrigerator for up to 10 days, but they really are best when they're fresh.
Recipe Notes

The scoop I used is like this one. 

I have these scoops in 5 different sizes and I use them all the time. They're an inexpensive kitchen gadget with tons of uses!

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