Flaky Paleo Lemon Blueberry Scones (Almond & Cassava)

Ingredients

For the Flaky Scone Dough:

• 2 cups superfine blanched almond flour (spooned and leveled)
• 0.5 cup whole-root cassava flour (adds authentic bakery pastry structure)
• 0.33 cup tapioca starch
• 0.33 cup cold grass-fed ghee or solid unrefined coconut oil, cut into small pea-sized cubes
• 0.25 cup pure Grade A dark maple syrup or raw honey
• 1 large pasture-raised egg, chilled
• 2 tbsp fresh organic lemon juice and 1.5 tbsp lemon zest (finely grated)
• 1 tsp pure Madagascar vanilla extract
• 1.5 tsp baking powder (aluminum-free)
• 0.5 tsp coarse Celtic sea salt
• 1 cup fresh organic blueberries (gently dried with paper towel)

For the Tart Lemon Glaze:

• 0.25 cup pure coconut butter (manna), melted
• 2 tbsp pure dark maple syrup
• 1.5 tbsp fresh lemon juice
• 1 tsp fresh lemon zest
• 1 to 2 tbsp unsweetened almond milk (to reach drizzling consistency)

Step-by-Step Instructions

1. Preheat & Prep Baking Sheet: Preheat oven to 375°F (190°C). Line a large heavy baking sheet with unbleached parchment paper.
2. Whisk Dry Ingredients: In a large mixing bowl, whisk together the almond flour, cassava flour, tapioca starch, baking powder, sea salt, and lemon zest.
3. Cut in Cold Fat (Chef Technique for Flakiness): Add the cold cubed ghee (or solid coconut oil). Using a pastry cutter or two forks, cut the fat into the dry flours until pea-sized crumbles and coarse sandy gravel form.
4. Mix Wet Ingredients & Form Dough: In a measuring cup, whisk the chilled egg, maple syrup, lemon juice, and vanilla extract. Pour into the dry flour mixture. Stir with a silicone spatula just until a soft, cohesive dough forms. Gently fold in the fresh blueberries with a light touch so they don't burst.
5. Chill Dough (Prevents Spreading): Form the dough into a cohesive ball. Place between two sheets of parchment paper, flatten into a 7-inch round disc (approx. 1-inch thick), and chill in the refrigerator for 15 minutes to firm the cold fat.
6. Slice into 8 Triangular Wedges: Remove top parchment. Use a sharp knife dusted with tapioca flour to slice the round disc into 8 equal triangular wedges. Carefully separate the wedges and arrange them on the prepared baking sheet with 1.5 inches of space between each scone.
7. Bake to Golden Perfection: Bake at 375°F for 16 to 18 minutes until the edges are golden-brown and the tops are set with a light bakery crust. Remove from oven and let scones cool on the baking sheet for 10 minutes, then transfer to a wire cooling rack.
8. Glaze & Serve: Whisk melted coconut butter, maple syrup, lemon juice, lemon zest, and almond milk into a smooth, glossy glaze. Drizzle generously over the warm scones. Let the glaze set for 5 minutes and serve fresh!

Nutritional Breakdown (Per Scone with Glaze)

Chef's Paleo Nutritional Science

Fresh organic blueberries supply potent anthocyanins (malvidin and delphinidin), which cross the blood-brain barrier to enhance neuronal plasticity and blunt postprandial inflammatory cascades. Cold grass-fed ghee provides butyric acid and Vitamin K2, while cassava flour supplies prebiotic resistant starch that nourishes commensal bifidobacteria in the distal colon.

Frequently Asked Questions