Fed & Fit

Paleo Blueberry Scones

Do you love road trips as much as I do? Samantha, my youngest sister, and I are on the ultimate road trip.

Starting point: San Antonio, TX.

Ending point: Seattle, WA.

Duration: 5 days.

Entertainment: Language of Flowers {audio book}, Kitchen House {audio book}, dodging dust devils, and hunting for parking spots that don’t require us to show off how talented we are at backing up a truck and trailer.

Sustenance: Buc-ee’s beef jerky, freeze-dried cherries, banana chips, peppered cashews, apples, almond butter, coconut water, coffee, and Orbit’s strawberry gum {two pieces at a time = mandatory}.

I’m writing to you as we roll through Western Arizona, soon to be South Eastern California. It’s fascinating to watch the landscape change. From the comforting ancient trees of the Texas Hill Country, flat nothingness of West Texas, smooth mini mountains in New Mexico, and the biggest boulders I’ve ever seen in my life in Eastern Arizona …{we keep reciting Donkey’s line from Shrek movie: “that’s a nice boulder.”}

I desperately want to pull over and take pictures – of everything. It’s so beautiful. I also desperately want to climb every mountain we pass. I love to hike. These hills {mountains?} are so inviting. And probably crawling with creatures that sting. I changed my mind.

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Yes, there’s a more direct route to Washington. We chose the California landscape for our slightly longer, prettier drive. We’re in no rush. We’ll drive a stone’s throw from Carson, CA so that we can absorb some of the CrossFit awesomeness happening there this weekend {nobody spoil it for me}, while our hearts are set on spending extra time in Portland, OR for some grub. Y’all ever see Portlandia? I’m dying to meet an environmentally sustainable chicken farmer …who names his chickens.

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Samantha starts grad school this Fall in the Seattle area, so I volunteered to accompany her and all her stuff for the drive. I’ll help her get settled then fly back to TX. I will probably sit in amazement on that flight, marveling at the miracle of speedy travel by airplane. Nothing makes you appreciate modern transportation like a 5-day road trip across the country. I’m currently having visions of the Oregon Trail …wondering how many oxen we’ll lose if we cross over any water.

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Anyhew, even though I’m not in my kitchen and am surviving on dried goodies and gas station waters, I’ve prepared something very special for you all. My friend Juli Bauer of PaleOMG {okay, we’ve only met once, but I’ve decided we’re going to be great friends} posted this recipe for Lavender and Vanilla Bean Scones. I drooled over the recipe, immediately made a batch, and then kept playing. I wound up with a blueberry version that I now make every single time we have company.

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Thank you, Juli for the awesome recipe.

Thank you, countless guests at Austin and my house for eating all the experiments.

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So the paleo flour base for this recipe is unique – cashews! It’s as delicious as it sounds. I have a huge bin of salted cashews from Costco. They work just great. Measure out 1.5 cups and pour them into a food processor. Also, preheat your oven to 350 F.

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Blend the cashews until they resemble a coarse meal.

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Pour them into a large mixing bowl.

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Meet Mr. Arrowroot! He’s a paleo-friendly starch, very messy, and works wonders in gluten-free baked goods.

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Measure out ¼ cup of the arrowroot and add it to the cashew meal. You can see here that my measurements are always, extremely, exact. {Do as I say, not as I do.}

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Add a pinch of salt into the bowl.

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Find some baking powder.

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Add 1 tsp to the mixing bowl.

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Whisk everything together.

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Finished!

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Measure out 1 cup of fresh blueberries.

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Add them to the dry mixture.

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Stir it together until evenly mixed.

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Now, let’s move onto the wet ingredients. Measure out ¼ cup of coconut oil. Yes, I buy coconut oil by the gallon from Tropical Traditions. It’s good stuff.

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Next, find some maple syrup.

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Measure out 3 Tbl into the wet ingredients.

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Find some vanilla extract.

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Measure out 2 tsp vanilla into the bowl.

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Add one egg.

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Whisk it together.

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Until it looks like this lumpy, delicious mess.

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Add the wet to the dry ingredients.

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Stir until it’s evenly combined.

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Line a 9” round metal pan with parchment paper. {You can also use butter or oil here – whatever strikes your fancy.}

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Pour the batter into the pan.

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Using the back of a spoon and/or your fingers, pat the batter into the pan so that you have an even thickness.

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Like this! Pop it in the oven at 350 F for 30 minutes.

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Ta-daa!! Isn’t it beautiful? It smells amazing too.

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Let it cool for at least 10 minutes then slice up into wedges.

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Mmm…

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Plate up and enjoy.

Print Print

Paleo Blueberry Scones

Yield: 8 scones

Prep Time: 10 minutes

Cook Time: 30 minutes

Ingredients:

  • 1 ½ cups Cashews (or 1 1/3 cups ground)
  • ¼ cup Arrowroot
  • Pinch of Salt
  • 1 tsp Baking Powder
  • 1 cup Fresh Blueberries
  • ¼ cup Extra Virgin Coconut Oil
  • 3 Tbl Maple Syrup
  • 2 tsp Vanilla Extract
  • 1 Egg

Directions:

  1. Preheat oven to 350 F & line a 9” metal pan with parchment paper.
  2. Blend the cashews in a food processor until powdered.
  3. Whisk all the dry ingredients together then stir in the blueberries.
  4. Whisk the wet ingredients together then stir into the dry.
  5. Pour into the baking pan and bake at 350 F for 30 minutes.
  6. Let cool for at least 10 minutes, slice, and enjoy!

Adapted from PaleOMG's recipe for Lavender & Vanilla Bean Scones

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117 Responses to “Paleo Blueberry Scones”

  1. #
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    Rachelposted July 29, 2013 at 9:41 am

    What’s the purpose of the arrowroot powder? Does it make it hold together better, or…?

    • fedandfit replied: — July 29th, 2013 @ 9:44 am

      Hi Rachel! Good question, and yes. The arrowroot combined with the cashew meal result in a flour that behaves more closely to that of wheat flour.

      • grokgrub replied: — July 29th, 2013 @ 9:47 am

        “A flour that behaves more closely to that of wheat flour” = the Holy Grail of Paleo baking, amiright? :-P

        • fedandfit replied: — July 29th, 2013 @ 9:57 am

          Haha pretty much!!

    • Rachel replied: — September 23rd, 2013 @ 10:20 am

      I made a version of these scones with almond flour. Mine also has various other substitutions and changes, not least of which is the addition of turmeric! http://grokgrub.com/2013/09/22/paleo-turmeric-scones/

      • fedandfit replied: — September 23rd, 2013 @ 10:26 am

        Brilliant! They look really great, Rachel. You may have just inspired a turmeric obsession.

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    grokgrubposted July 29, 2013 at 12:19 pm

    On a different topic: I host Paleo Pen Pals (the Paleo ingredient swap and recipe development community). Don’t know if you have the time or interest to participate in the August swap, but because of you culinary creativity, I’d love to see what you come up with! Details and the signup form are here: http://grokgrub.com/paleo-pen-pals-community/

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    JGposted July 30, 2013 at 7:52 am

    Awesome blog! Great read, recipe and pics!

    • fedandfit replied: — July 30th, 2013 @ 11:59 am

      Thank you!! :)

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    petrina smithposted August 14, 2013 at 11:38 am

    This recipe looks delicious! Can’t wait to try it. Do you think almond flour would work the same here? I always have almond flour in my pantry.

    • fedandfit replied: — August 14th, 2013 @ 5:27 pm

      I haven’t tried it with almond flour but it may work! If you do give it a try, I’d love to know how they turn out.

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    Leslieposted August 18, 2013 at 10:23 am

    Holy cow, this is deliciousness! But mine is falling apart. Made just as directed…any suggestions? I will eat this wkth a spoon, I don’t care, but I’d prefer it to hold together.

    • fedandfit replied: — August 18th, 2013 @ 10:25 am

      Maybe more time in the oven. Depending on the moisture of the blueberries, it may just need a little more heat to firm up. I hope that helps! I ate a few trial batches with a spoon too ;)

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    hyperwink@gmail.composted August 23, 2013 at 6:20 pm

    Eeeek! Love your blog! On the road to curing my autoimmune through diet and sites like yours are always a treasure to find! I have a huge batch of frozen blueberries, would I need to thaw them first before using?

    • fedandfit replied: — August 24th, 2013 @ 7:44 am

      Hi!! The frozen berries should work fine. You may need to increase the cook time a bit if the scones don’t set. I wish you all the best and please let me know how else I can be a resource for you along your journey!

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    aninaposted August 25, 2013 at 2:38 am

    Hi would I be able to use almond meal instead of cashew meal?
    Cheers

    • anina replied: — August 25th, 2013 @ 2:40 am

      Hey there – pls disregard my question, I just saw someone else had asked. Will give it a go and let you know :)

      • fedandfit replied: — August 26th, 2013 @ 1:55 pm

        Haha sounds good! Thanks!

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    annie oakleyposted August 28, 2013 at 12:18 am

    Because so many paleolithic era people had access to baking powder…

    • fedandfit replied: — September 3rd, 2013 @ 11:00 am

      Good point! They did not. The Paleo lifestyle that I promote and build recipes from is structured more around certain nutrition principles than as a reference to the Paleolithic era.

      • Rachel Ball (@grokgrub) replied: — September 3rd, 2013 @ 12:38 pm

        If the issue is with baking powder specifically, I’ve heard the Paleo police say the cornstarch in it is a no-no, compared with the pure sodium bicarbonate in baking soda. But I don’t sweat the small stuff!

        • fedandfit replied: — September 3rd, 2013 @ 3:01 pm

          Great point, Rachel! I like to use baking powder because I find it a little more reliable than baking soda {which then requires the use of some form of acid}. I’m with you on the small stuff, but this has given me great food for thought. I’ll start experimenting with repeatable baking soda use portions. Thanks, girl!

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    michelle youngposted September 2, 2013 at 7:55 am

    Awesome Scones!

    • fedandfit replied: — September 3rd, 2013 @ 11:02 am

      Thanks, Michelle!! I’m so glad you liked them.

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    Courtneyposted September 8, 2013 at 12:10 am

    If you used almond flour how much do you think you should use? Because 1 1/2 cups of whole cashews will turn out to be how much after you grind it?

    • fedandfit replied: — September 9th, 2013 @ 11:35 am

      Good question …I need to grind some up and then I can let you know. My best guess is 1 & 1/3 cup. I’ll need to verify though.

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    celiactulabugposted September 8, 2013 at 9:39 pm

    Reblogged this on tulabugblog.

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    Melanieposted September 11, 2013 at 9:48 pm

    Do you think this recipe would work just as we’ll without the maple syrup?

    • fedandfit replied: — September 12th, 2013 @ 12:02 pm

      I haven’t tried the recipe without the maple syrup, so I can’t really say. The moisture added is necessary to the consistency of the finished scones. You can experiment by substituting honey or an equal amount of water. I’m not sure what the flavor or texture will be like, though. Please let me know if you give it a try! I’d love to know how they come out with that modification.

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    Sarahposted September 13, 2013 at 8:53 pm

    These look delicious! I have two questions: Should the cashews be salted or does it not matter? Or if they’re unsalted should I add some salt to compensate? Also, any advice on how to adjust cooking time if using a glass baking dish instead of metal? Thanks. I’m excited to try them this weekend!

    • fedandfit replied: — September 13th, 2013 @ 10:22 pm

      Hi Sarah! I used salted cashews, but I’ve heard that the recipe will work with either. If you want the flavor to match as closely as possible and you’re using unsalted nuts, add an additional pinch of salt. I’m not sure how much longer it will take to bake in a glass dish, but you can use the toothpick test pretty easily. Insert a toothpick in the baking scones. If it comes out with dough on the stick, they need more time. If it comes out clean, they’re done! You can also tell by the look of the top crust. It should be golden brown. Hope that helps!

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    Monika Deanposted September 14, 2013 at 9:06 am

    I wanted to let you know that I tried this recipe today with Almond flour. Used 1 1/3 cups as you suggested and it turned out really good. Definitely will be making this again. No other changes were made. Thanks for sharing the recipe!

    • fedandfit replied: — September 14th, 2013 @ 9:08 am

      That’s great to know!! Thank you so much!

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    Sunshineposted September 15, 2013 at 9:22 am

    Yum! I used the almond flour substitution of 1 1/3 cups (reason being I was too lazy to grind the cashews) and all my measurements were made by a 4 year old (probably not too exact). I also baked it in a glass 9×9 and had to extend the cooking time by about 5 minutes. My point is, I rarely make a dish exactly to the recipe due to lack of ingredients or some other random reason and this came out beautifully. It must be resilient. I love your recipes, I love your positive posts, and I will keep coming back for more!

    • fedandfit replied: — September 16th, 2013 @ 11:47 am

      Your comment made my day! I’m so glad you liked the scones. Thanks for writing :)

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    aninaposted September 18, 2013 at 6:17 pm

    Hey there
    I finally made this using homemade almond meal and raw honey instead of maple syrup mainly because I didn’t have any MS. I also didn’t have a pan so ended up spooning the mixture in a muffin tray (makes 6) and they were YUMMOLICIOUS! I’m going to try them again but sub the coconut oil for olive oil. Mainly because my husband can’t have coconut oil due to its saturated fat levels and will let you know. Do you think I’ll get away with using 1/4c of olive oil? Will that be sufficient?
    Thank you once again for sharing…very yummy the day after too!

    • fedandfit replied: — September 18th, 2013 @ 6:20 pm

      I’m so glad they worked out! I expect the oil conversion amount will be the same. I’d love to know how it works. Thanks for writing!

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    Kristenaposted September 21, 2013 at 4:38 pm

    I desperately want to make pumpkin scones, any ideas on adapting this recipe? I will leave the blueberries out for sure and maybe add some cinnamon but not sure what other adjustments might be necessary. Thanks for posting this one though, it’s delicious :)

    • fedandfit replied: — September 23rd, 2013 @ 9:52 am

      Hi Kristena! What a brilliant idea you have. I’m going to get busy experimenting. I would probably add 1/4 cup (maybe more) of pumpkin puree (from a can), some cinnamon, and maybe some ground cloves. I’d probably add some extra coconut four to make up for the moisture added by the pumpkin puree. I’ll get to work! Thanks for commenting!

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    Tposted September 21, 2013 at 8:17 pm

    Just made these and tasted them – FABULOUS! I immediately ran out to buy more cashews so I can make another batch in near future! Thanks so much for this great recipe!
    FYI for anyone who cares – I used raw cashews that were previous soaked and dried in a dehydrator for almost 48 hours and stored in a glass jar (that’s what I had on hand), and only added one pinch of salt. Came out great! This really helped me with having multiple breakfast options for my upcoming busy week (and an lovely item for tea with the ladies). Thanks so much! Looking forward to more recipes!

    • fedandfit replied: — September 23rd, 2013 @ 9:54 am

      I’m so glad they worked out for you and thanks so much for offering up your cashew technique! :)

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    Emma Leeposted September 22, 2013 at 9:09 am

    This recipe looks great. I’m certainly not a paleo policewoman by any stretch. The Costco cashews are cooked in canola oil and not ideal for paleo baking. Do you (or any commenters) have suggestions on where to find cashews whose only ingredient is um… cashews? And what is a reasonable price?? Thanks for posting this recipe!! And beautiful photography as well.

    • fedandfit replied: — September 23rd, 2013 @ 10:05 am

      Hi Emma! You are so right about the Costco cashews. If you’re looking for a more pure approach, you can do as some other readers have suggested …purchase raw cashews (find them in the bulk foods section of your local grocery store/whole foods), soak the cashews for 4-6 hours in water, then place them in either a counter-top dehydrator or your oven @200-250 F until they’re dry. As far as reasonable price goes, it can be hard to say. I think you can purchase a pound of whole raw cashews from Trader Joe’s for ~ $10. Hope that helps!

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    Aninaposted September 22, 2013 at 6:21 pm

    Yaaay another success with the scones and yes, they worked just as well with olive oil! Wish i could show u a pic! Im now trying an avocado sweet bread recipe. Wish me luck :)

    • fedandfit replied: — September 23rd, 2013 @ 10:06 am

      I’m so glad they worked out again! Wish I could see a picture too. If you’re on Instagram, you can tag a photo with my handle (@fedandfit) and I’ll see it. Good luck on the avocado sweet bread! Sounds delicious.

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    marlaposted September 23, 2013 at 10:08 am

    I made these scones on Saturday and they were delicious! I got distracted and accidentally left out the arrowroot, but they still turned out with a texture similar to cornbread. My husband and 2 year old son devoured the whole batch! I was reading the comments about baking powder and I think a good substitution would be 1/2 tsp. baking soda + 1/2 tsp. lemon juice. The lemon should set off the taste of the blueberries nicely. In fact, I might even add some grated lemon peel to the next batch. Love your blog – keep of the good work!

    • fedandfit replied: — September 23rd, 2013 @ 10:10 am

      Hi Marla! I’m so glad you and your family liked the scones. Great tip regarding a leavening substitute! I agree that the lemon zest and blueberry would go really well together. Thanks for your feedback!

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    Michaelposted September 25, 2013 at 11:14 am

    Why do you need to soak and dehydrate the raw cashews? I thought they were already in that state when you buy them. I am considering just lightly roasting (low heat) raw cashews with a little salt and almond oil.

    • fedandfit replied: — September 29th, 2013 @ 2:38 pm

      Great question, Michael! It is my understanding that soaking the raw cashews helps to remove certain enzymes that can hinder the absorption of vitamins and minerals, in addition to a few other other benefits.

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    Leanneposted September 28, 2013 at 5:57 pm

    These are delicious. I made them with almond flour and they came out perfectly. Thank you so much for the recipe!

    • fedandfit replied: — September 29th, 2013 @ 2:43 pm

      I’m so happy to hear that! Thanks for commenting.

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    Lizposted October 11, 2013 at 4:11 pm

    I made these today with almond flour and honey. They turned out great! Thank you!

    • fedandfit replied: — October 12th, 2013 @ 2:27 pm

      That’s great feedback! Thanks, Liz!

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    Alexposted October 12, 2013 at 12:24 pm

    I love all the step-by-step pics! Thank you!!

    • fedandfit replied: — October 12th, 2013 @ 2:26 pm

      My pleasure! Seeing how something is made is really important to me, so I pay it forward :)

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    Marissaposted October 13, 2013 at 3:36 am

    I treid this recipe today and it is delicious. More cake like than scone, but delicious all the same. It will become a breakfast favourite I think :) Thanks

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    Pinaposted October 17, 2013 at 1:45 pm

    Can you use frozen berries?

    • fedandfit replied: — October 17th, 2013 @ 2:37 pm

      Yes, they’ll work fine. Just be sure to adjust the cooking time so that the scones are finished all the way through. You can ensure this by inserting a toothpick. If it comes out clean, they’re most likely done!

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    Alexposted October 17, 2013 at 10:05 pm

    Would it be possible to use cashew butter, and if yes, how much?

    • fedandfit replied: — October 21st, 2013 @ 1:53 pm

      Hi Alex! I haven’t tried this recipe with cashew butter, so I don’t really know how to advise. It will change the moisture content. You can start off with a direct substitution and then add or subtract amounts as you experiment. Sorry I can’t be of more help!

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    Nicoleposted November 6, 2013 at 4:40 pm

    I made these this morning and they are simply amazing. I used frozen wild blueberries and added five minutes to the baking time, plus used salted butter for the coconut oil. Cashews I used were raw, I might toast them next time prior to grinding. Thanks!

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    Shelleyposted November 10, 2013 at 4:21 pm

    Loved these…will make again for Thanksgiving company!

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    Sterlingposted November 11, 2013 at 4:34 pm

    OK – I never comment in these but simply had to chime in here and let you know how divine these little things are! Luckily I licked the fork AFTER the rest was in the oven, or I fear I would have just eaten the dough right there. I did sub a flax egg for the real thing and it turned out beautifully. I’m now trying to find a hiding place in my kitchen so I don’t have to share! ;-)

    • fedandfit replied: — November 11th, 2013 @ 4:38 pm

      Haha you’re adorable! I’m so glad you liked them, Sterling.

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    nasreen johnsonposted November 12, 2013 at 9:53 am

    can i make this with cocanut flour and kashew flour together?

    • fedandfit replied: — November 12th, 2013 @ 9:57 am

      Hi! You can definitely give it a whirl. I haven’t tried that mixture so I’m no sure what amounts of each to recommend. Keep in mind that coconut flour is really absorbent, so you won’t need much.

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    Mirandaposted November 14, 2013 at 6:38 pm

    Any thoughts on replacing the egg? Do you think it will work with an egg replacer or with yogurt?

    • fedandfit replied: — November 14th, 2013 @ 6:53 pm

      Hi Miranda! I’m not sure, but it gives me good food for thought. I’ll start working up some egg-free recipes.

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    Ingridposted January 27, 2014 at 12:17 pm

    I’m so happy I found your blog! I was thinking of making the dough early to bake on the weekend. Do you think that these would bake well from frozen? Thanks (:

    • Cassandra replied: — February 19th, 2014 @ 8:17 pm

      Hi Ingrid!! I think they could possibly work well from frozen. I’d just carefully watch the cooking time and use a toothpick to make sure the centered is cooked :)

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    Allisonposted February 1, 2014 at 7:15 am

    I just had to say that I made these scones the other day and they are AMAZING!!! My 4 year old son was begging for more “blueberry cookies” after he tried one with me. One of these scones + coffee with vanilla and coconut milk = heaven :)

    • Cassandra replied: — February 19th, 2014 @ 8:17 pm

      Haha that’s awesome! I’m so glad y’all liked them :)

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    jessicaposted March 11, 2014 at 2:01 pm

    These are soooo delicious!!!! I made a second time with frozen cherries and enjoy life chocolate chips..oh my!! Thank you for this recipe, I’m cutting cereal out of my sons diet and without these he may have been really upset w me!

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    Jessposted March 13, 2014 at 6:11 pm

    Thank you hunny so much for sharing! This has made me so happy because I LOVE to bake but changing my lifestyle by cutting out sugar, white flour ect to be healthy has presented some challenges with baking Delicious food. Iv just made this, am waiting for it to come out the oven…smells amazing..cant wait! I added a couple dark chocolate chips into the mix aswell cause iv got a big sweet tooth :) xxx

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    Sarahposted March 23, 2014 at 4:58 pm

    These are wonderful! I made these with raw cashews (added a dash of salt), cold butter instead of coconut oil (I cut this into the dry ingredients) and frozen blueberries (had to add about 10 minutes to the baking time). My husband and 4 year old son thought they were amazing as well (I made them to take with us on a long airplane ride tomorrow, so I only allowed them to each have 1 and they’re mad they can’t have more right now). I meant to add some lemon zest since I love blueberry and lemon together, but I forgot to. I will try that next time, as I plan to make these again and again. As someone earlier mentioned, they do have a texture similar to cornbread, so I think if you eliminated the blueberries and vanilla (and perhaps reduced the maple syrup) it would make a pretty awesome grain-free “corn”bread recipe.

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    IanMaddoxposted March 27, 2014 at 1:25 pm

    Hi! Trader Joes sells cashew meal now. How much would I use if I bought that instead of whole cashews? Thanks?

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    Bretteposted May 6, 2014 at 11:52 pm

    Hi! Wondering if you have a suggestion for substitution for someone with a nut allergy? It’s hard to go Paleo with nut allergies :(

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    Luciposted May 18, 2014 at 12:43 am

    Just made this! Wow! It is delicious! I used corn starch instead of arrowroot.

    • Cassy replied: — June 4th, 2014 @ 3:35 pm

      Awesome! Thanks, Luci! Good to know that substitution worked.

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    Leahposted June 1, 2014 at 4:41 pm

    This Paleo Blueberry scone rocked my world! Taste amazing and was great for breakfast or dessert! Thank you for an easy, tasty, goodie! Mine fell apart, so trying it a little different today. Thank you!

    • Cassy replied: — June 4th, 2014 @ 3:24 pm

      I’m so glad you liked them, Leah!

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    Sarahposted June 1, 2014 at 7:05 pm

    My family was not on board with the whole paleo life style, but when I made this, they stopped complaining about missing baked goods! I do love this recipe! I added more blueberries, but I should really just make two batches because this doesn’t last long at my house!

    • Cassy replied: — June 4th, 2014 @ 3:24 pm

      Two batches – you’re brilliant, Sarah! It honestly hadn’t occurred to me :) So glad your family liked them!

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    Kellyposted June 25, 2014 at 4:27 pm

    Do these freeze well?

    • Cassy replied: — June 25th, 2014 @ 4:31 pm

      Very well! That’s how I keep them, actually. I recommend you thaw just before serving/enjoying.

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    Brendylposted July 16, 2014 at 4:29 pm

    Hi!
    Was wondering how much cashew
    meal to use? (already ground). Thanks!

    • Cassy replied: — July 28th, 2014 @ 9:44 pm

      Hi Brendyl! It sounds like 1 and 1/3 cups ground cashew meal works.

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    Jodieposted July 22, 2014 at 11:25 pm

    I don’t have a food processor so is there any other ingredient I can use?

    • Cassy replied: — July 28th, 2014 @ 9:47 pm

      A bunch of other people have substituted with almond flour with good success! Use 1 and 1/3 cups :)

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    Wendyposted July 28, 2014 at 11:55 am

    Made a double batch yesterday! Used 1 1/3 cups of ground cashews from Trader Joe’s for each batch. Turned out perfect!

    • Cassy replied: — July 28th, 2014 @ 9:53 pm

      Awesome!! The TJ’s ground cashews are my new go-to.

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    Loriposted August 31, 2014 at 1:45 pm

    Thanks for a great recipe! I was looking for a good new recipe for some native blueberries. Had to sub almond flour (’cause I use whats I gots) but it was delish. Next time I think I’ll add a little bit of lemon zest too.

    • Cassy replied: — September 5th, 2014 @ 2:12 pm

      Yum! Lemon zest sounds like a delicious add.

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    Marcelleposted September 15, 2014 at 6:26 pm

    i made the scones with little tart plums. it is awesome. Can we freeze it?

    • Cassy replied: — September 15th, 2014 @ 6:51 pm

      Absolutely! Tart plums sounds like a tasty substitute.

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    50
    H. Mostposted September 16, 2014 at 11:50 am

    OMG!!! Paleo things don’t go over too well with the family…but this is absolutely perfect!!!!
    I LOVE IT!!! and so do the kids!

    • Cassy replied: — September 16th, 2014 @ 1:04 pm

      That’s so excellent!! So glad your family liked them :)

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    51
    Erinposted September 24, 2014 at 6:01 pm

    Delish! I used almond flour and agave and frozen berries. It was ‘almost’ done after 30 minutes. Next time I will add a few drops of stevia and increase the cook time by five minutes.

    • Cassy replied: — October 2nd, 2014 @ 7:39 pm

      Excellent! Thanks for that great feedback, Erin!

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    Graceposted October 31, 2014 at 7:56 pm

    I made this last week and my family and I LOVED it!!! It was gone in just a few days! And I just made it again today!! I put a tablespoon of chia seeds in them and its a great addition! Also I made them into muffins instead of putting it in the tin pan with parchment! SO GREAT!! Thanks for the recipe! :)

    • Cassy replied: — November 5th, 2014 @ 6:11 pm

      Yum!! I’m so glad you liked them, Grace!

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    53
    Stephanieposted November 13, 2014 at 7:56 pm

    Do you think this would work ok with an egg substitute such as flax or chia? (egg allergies here)

  54. #
    54
    Kristyposted November 16, 2014 at 8:24 pm

    Do you know what can be substituted for the cashew meal? (And how much?) I am allergic to all nuts, but this recipe sounds sooo good, I’m dying to make it!! :-)

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