Paleo Blueberry Scones

Who is looking for the perfect little paleo scone recipe?! I got this recipe from Laura Fuentes and it is just great! The perfect treat with your afternoon cup of coffee! Find the original recipe here 



Serves: 6


1¾ cups blanched almond flour, sifted

3 tablespoons coconut flour, sifted

¼ cup honey

1 egg

¼ cup almond milk (any milk will work), divided [I used Malk!]

3 tablespoons coconut oil, melted (butter will work too) [I used coconut oil!]

1 teaspoon lemon zest

½ teaspoon baking soda

¼ teaspoon sea salt

½ cup blueberries


1. Preheat the oven to 350F

2. Sift your almond and coconut flours directly into a stand mixer. Add honey, egg, 3 tablespoons almond milk, butter, lemon zest, baking soda, and salt to the flours. Mix until a loose dough forms. Gently fold in blueberries.

3. Using your biscuit cutter as a shaper, fill it with ½-3/4 inch of dough. Press it down with your hands to form scone over lined baking sheet and lift cutter as you hold down dough to release. Repeat with remaining dough. [I hand formed the scones!]

4. Brush scones with remaining 1 tablespoon almond milk.

5. Bake for 18-20 minutes until golden brown. Allow them to cool down slightly prior to eating.


Store in an airtight container for up to 2 days. Warm again prior to serving.


I double this recipe and freeze unbaked and shaped scones on a parchment lined sheet. Once frozen, I transfer them to a zip bag and freeze up to 3 months. To bake, remove from freezer while oven preheats and add 2-3 minutes to baking time.

Let me know what you think!🙂



Greek Quinoa Salad

 This is one of my favorite things to make. So fresh and easy to make. Make a batch for the week or pair it with some shrimp for a healthy and delicious meal!

Greek Quinoa Salad

3 cups cooked quinoa (cook according to packaged directions)

1 2.25 oz can sliced olives (drained)

1 6.5 oz can marinated artichoke hearts (rough chopped) and half of the juice

1 green pepper (chopped)

1/2 red onion (chopped)

1 cup cherry tomatoes (halved)

1/2 cup crumbled feta

2 tablespoons olive oil

2 tablespoons red wine vinager

Salt and pepper to taste

Combine all ingredients and place in refrigator to cool before eating. 

Add in: Occasionally, I’ll add more ingredients to this recipe. Don’t be afraid to mix and match to your taste. I like to top mine with Sriracha!! 

1 can garbanzo beans (drained)

1/2 chopped cucumber

1 chopped avocado

Let me know if you try it and how you personalized it!