These gluten free blueberry scones feature a cashew flour base that is made lighter and fluffier with arrowroot starch, and are perfectly sweetened with fresh blueberries and real maple syrup for the perfect healthier breakfast treat!

a batch of blueberry scones cut into slices sitting on a parchment paper lined cutting board next to a knife

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, Texas. Ending point: Seattle, Washington. Duration: 5 days. I’m writing to you as we roll through Western Arizona, soon to be South Eastern California. 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!

Anyhow, 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 gluten free blueberry scone version that I now make every single time we have company.

Paleo Blueberry Scones Ingredients 

Here’s what you’ll need to grab to whip up these fluffy gluten free scones!

all of the ingredients for blueberry scones in different sized bowls on a marble surface
  • Cashews – the flour base for these gluten free blueberry scones is unique – cashews! You can make your own cashew flour by blending up cashews (you’ll need 1½ cups) in a food processor or buy already-made cashew flour. If you don’t have cashews/cashew flour, feel free to sub for almond flour here!
  • Arrowroot – we’ll use ¼ cup of arrowroot starch (beware – it’s very messy, BUT works wonders in gluten free baked goods!)
  • Salt – just a pinch is all you’ll need!
  • Baking Powder – 1 teaspoon of baking powder will do the trick here.
  • Blueberries – blueberries (fresh or frozen) are the star of the show in these scones! 
  • Extra Virgin Coconut Oil – we use ¼ cup of coconut oil for this recipe, but feel free to sub for butter if you need to! 
  • Maple Syrup – 3 tablespoons of pure maple syrup (the GOOD stuff!) adds the perfect touch of sweetness.
  • Vanilla Extract – 2 teaspoons add a subtle hint of vanilla!
  • Egg – 1 egg is all you need!

How to Make Gluten-Free Scones

Y’all, it is SO EASY! A typical scone involves cutting in cold (sometimes even frozen) butter and shaping, but not these puppies! These gluten free scones have the taste and texture that you’d expect from a good scone, but simply require mixing and pouring into a pan – that sounds like a win-win to me!

a person placing parchment paper in a circular baking dish
the dry ingredients for blueberry scones being whisked together in a metal mixing bowl
the ingredients for blueberry scones being added and mixed together in a large metal mixing bowl
whole cashews in a food processor
the wet ingredients for blueberry scones being whisked together in a ceramic bowl
blueberry scone batter being stirred up in a metal mixing bowl with a wooden spoon
dry ingredients for blueberry scones being pulsed in a food processor
the ingredients for blueberry scones being added and mixed together in a large metal mixing bowl
a person spooning blueberry scone batter into a parchment paper lined circular baking dish
  1. Preheat the oven + line your pan. Preheat oven to 350°F & line a 9-inch metal pan with parchment paper.
  2. Make the cashew flour. Measure out 1½  cups of cashews and add them into a food processor, blend until they resemble a coarse meal, then pour into a large mixing bowl.  
  3. Whisk the dry ingredients. Whisk the cashew flour, arrowroot starch, salt, and baking powder together, and then stir in the blueberries.
  4. Whisk the wet ingredients. Whisk the coconut oil, maple syrup, vanilla extra, and egg together, and then stir the wet ingredients into the dry. Note that the texture of the batter will have more of a wet, cake-like consistency than a dry, crumbly, biscuit-like consistency. 
  5. Pour + bake. Pour the batter into the parchment-lined 9-inch pan, and using the back of a spoon and/or your fingers, pat the batter into the pan so that you have an even thickness. Bake at 350°F for 30 minutes!
  6. Cool, slice, and enjoy! Let the scones cool for at least 10 minutes, slice, and enjoy!

Absolutely! If blueberries aren’t your thing (or you just don’t have any), any berry will do! If you’re using strawberries, we recommend slicing or chopping them rather than leaving them whole. Otherwise, follow all of the same steps with any berry you choose! If you’re looking for some inspiration, these Cranberry Orange Scones are DIVINE, as are these Sausage Cheddar Scones (I deem the sausage + cheddar variety the BEST darn savory scone out there!)

These gluten free blueberry scones are best kept in an airtight container (we love this glass set) in the fridge, and will last for 2-3 days stored this way! We recommend waiting to transfer the scones to a container until they are room-temperature…hot scones sealed in an airtight container run the risk of getting super mushy, and mushy scones are NO good!  These scones also freeze well! Wrap individually sliced portions in parchment paper, toss them all in a gallon Ziploc bag, and store in the freezer. When you’re ready to eat, just remove the parchment paper, and heat in the microwave until warmed through!

a small plate with three blueberry scones stacked on top of one another next to several fresh blueberries

Paleo Blueberry Scones

4.95 — Votes 20 votes
By Cassy
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 8 scones
These Paleo Blueberry Scones are made with cashews, arrowroot starch, coconut oil, and pure maple syrup for a fluffy, tasty treat that is perfect for breakfast or brunch!


  • 1 1/2 cups Cashews or 1 1/3 cups ground
  • 1/4 cup Arrowroot
  • Pinch of Salt
  • 1 teaspoon Baking Powder
  • 1 cup Fresh Blueberries
  • 1/4 cup Extra Virgin Coconut Oil
  • 3 tablespoons Maple Syrup
  • 2 teaspoons Vanilla Extract
  • 1 Egg


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


Calories: 247kcal | Carbohydrates: 19g | Protein: 5g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Cholesterol: 20mg | Sodium: 65mg | Potassium: 200mg | Fiber: 1g | Sugar: 8g | Vitamin A: 40IU | Vitamin C: 2mg | Calcium: 52mg | Iron: 2mg

Additional Info

Course: Breakfast
Cuisine: American
Servings: 8 scones
Calories: 247
Keyword: blueberry scones, paleo blueberry scones, paleo scones

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About the Author

Cassy Joy Garcia, NC

Cassy Joy Garcia, a New York Times best-selling author, of Cook Once Dinner Fix, Cook Once Eat All Week, and Fed and Fit as well as the creative force behind the popular food blog Fed & Fit.

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4.95 from 20 votes (4 ratings without comment)

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Recipe Rating


  1. 5 stars
    Hi Cassy! We make this recipe about once a week (this week twice) so I figured it was time to leave a comment! These are SO good! We mix it up and use cinnamon if we don’t have blueberries and have even tried using a flax egg – all so good! It’s become my go to when gifting something for friends and family. Everyone loves it!!!

    1. That’s amazing, Kate! Thank you so much for sharing this with us!

  2. 5 stars
    I’m a mom always trying to bake healthier stuff my kids will also eat. I loved these and one of my teenage boys also liked them so it was a win!

    1. That is great, Jen! Thank you so much for taking the time to share with us. -Team FF

  3. 5 stars
    Delish! Simple and tasty. I didn’t have arrowroot so used tapioca flour and it turned out well. Also used raspberries mixed in.

    1. Wahoo! That’s great to hear, Martine! Thanks so much for sharing this with us.

  4. 5 stars
    These were delicious and even better with age! I used a stoneware pie dish and it cooked within the 30 minutes with a nice golden crust. I ate it myself over a week pulling out from the fridge and putting in microwave for 15 seconds. A perfect little afternoon treat!

  5. Made this for Sunday brunch and substituted almond flour for the cashews. My whole family, including the 1 year old, devoured it! It was perfect and so simple to make!

    1. That’s so great to hear, Sam!!! Thank you for sharing this with us!

  6. 4 stars
    Used applesauce for the egg and added lemon juice and cinnamon. Skipped the blueberries. Baked on a sheet pan like scones. My family loved it.

    1. That’s so great to hear, Alicia! Thank you for sharing this with us!

    1. That’s so awesome, Kaydee! Thank you for sharing this with us!

  7. 5 stars
    These are absolutely delicious! Made mine with Almond flour and they came out perfect!