Blueberry Coconut Chocolate Chip Scones

Blueberry Chocolate Chip Scones

Paleo breakfasts are the most requested recipes we get. I will say you might not want to eat these blueberry chocolate chip scones for breakfast every day but occasionally is great. Not to mention, you can easily swap out the fruits or ingredients to make as many fancy flavors as you want. Pumpkin orange, cranberry walnut, chocolate chocolate chip are just a few ideas that graced my brain to share with you.

Blueberry Chocolate Chip Scones

My favorite way to eat Blueberry Chocolate Chips Scones are when they are still warm from the oven and covered with grass-fed butter or homemade whipped cream. However, sometimes I change up the recipe and create entire new scone flavors that are equally as delicious. For these variations, the entire recipe stays the same except for omitting the dried blueberries and/or chocolate chips.

  • Coconut Scones – omit the blueberries and chocolate for a basic but delicious scone.
  • Fresh Blueberry Scones – omit the chocolate chips and add 1 cup of fresh blueberries.
  • Chocolate Scones – omit the dried blueberries and add 1/2 cup to 1 cup of semi-sweet or dark chocolate chips, depending how chocolatey you want your scones.
  • Strawberry and Chocolate Scones – replace the dried blueberries with fresh or dried strawberries that are chopped into smaller pieces. You can omit the chocolate and add 1 cup of fresh or dried strawberries for Strawberry Scones.
  • Cherry and Chocolate Scones – replace the dried blueberries with fresh or dried cherries. You can omit the chocolate and add 1 cup of fresh or dried cherries for Cherry Scones.
  • Raisin and Chocolate Scones – replace dried blueberries with an equal amount of raisins.
  • Blueberry and Lemon Scones – omit the chocolate and add the zest of 1 to 2 Meyer lemons, depending how much of a lemon taste you prefer.
  • Pineapple and Coconut Scones – omit chocolate and add 1 cup of fresh or dried pineapple that are chopped into smaller pieces.

Of course, there are endless fresh and dried fruit and even nut combinations, but these are the ones that I have tried and loved. If you don’t feel life experimenting, you can make one of my other delicious scones recipes.

Whether you create your own flavor combination or make my recipe for Blueberry Chocolate Chip Scones, I know you’ll enjoy every delicious bite!

Please comment below and tell me what scone flavor is your favorite.

4.9 from 11 reviews
Blueberry Coconut Chocolate Chip Scones
Prep time
Cook time
Total time
Serves: 10
  1. Preheat oven to 375 degrees
  2. In a large bowl, combine almond flour, sea salt, baking soda, blueberries, chocolate chips, and coconut
  3. In a smaller bowl, mix the egg and pure maple syrup until well blended
  4. Add the wet ingredients to the dry and mix well
  5. Knead the dough with your hands if necessary to ensure an even distribution of ingredients
  6. Form dough into 2 circles approximately ½ inch thick
  7. Cut each circle like a pizza into 6 or 8 slices depending on the size you want your scones
  8. Transfer to a parchment lined baking sheet
  9. Bake for 10 minutes or until golden brown and cooked through
  10. Enjoy

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  1. I would like to try this recipe with coconut flour as I have nut intolerance. Any suggestions? Thanks in advance!

  2. Can you substitute fresh blueberries for dry blueberries and would the amount be the same. Blueberries are in season now and would rather use fresh.

  3. These are great! I used dried cranberries and orange zest instead of the blueberries, chocolate chips and coconut. I also used a flax egg and half the maple syrup. The perfect way to start a day!

  4. I gave these a try this morning. I only had 1 cup of almond flour, so I used 1 cup of chestnut flour. As chestnut flour is a bit sweet, I used 2 teaspoons of maple syrup and 1 tbsp of melted coconut oil. The mix was very heavy and solid, verging on dry. I used some dried cranberries and they are awesome with a bit of butter! They have a nice crispy crust on them due to the chestnut flour.

  5. Mr. Caveman! Second time I made these delicious scones. Last one I used chickpeas instead of almond, added apple sauce, cocoa powder, 3 eggs instead of 2 to glue it better and almond meal…wowwww! I don’t miss gluten at all, LOVE the flavor, texture and how simple they are to make.
    Thank you! delicioso!

  6. So glad to have found your website. It is bookmarked as one my “go to” sites now! Just took these out of the oven and must say they were very yummy! I am hurrying to finish typing this so I can have another one! Didn’t have any blueberries so left them out this time but will add them next time. Thanks so much for sharing this wonderful recipe and your story is also very inspiring!

  7. you rock!!! these were awesome. Just had one fresh from the oven (before supper!) and they are amazing! subbed raisins for blueberries. perfect, thanks for all your hard work!

  8. I’ve been doing this paleo for three months now and these were the sweetest thing I’ve had since. So glad to have found your site, the chili and other meat rescipies have been awesome. I love to cook and look forward to new and creative meals, thank you for this site and your service to our country.

  9. I tried making these the other day and was totally frustrated! It seemed like the ratio of dry to wet ingredients was nowhere near where it needed to be. After mixing the wet into the dry, it was a bowl full of dry ingredients. I desprately added coconut oil, but it didn’t do much. I had to add tablespoon by tablespoon of water as a desperate attempt to transform it into a dough-like texture. Eventually I had a pathetic display of dough and baked it. It just seemed like it wasn’t even remotely close to enough wet to dry. Am I missing something? (I don’t have a food processor. I was doing it by hand.) Thanks!

    1. I tried them out this morning and also had the result of it being overly dry. I just covered the dough and put it in the fridge to work with it when I get home from Thanksgiving festivities. I am not sure what when wrong as the recipe seems relatively simple. Perhaps my egg was very small, or my cups of flour were rounded without realizing it? Whatever the problem, I am hoping it is fixable. They sounds delicious!

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