Paleo Blueberry Scones

By: Cassy Joy Garcia

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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!overhead view of blueberry scones on parchment paper cut into triangles

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 on parchment paper


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

  • 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!

overhead view of blueberry scones on parchment paper cut into triangles

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!

  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!

Stepwise photos of paleo blueberry scones: cashew flour in food processor, dry ingredients with a pile of blueberries on top, all ingredients mixed together, and the batter pressed into a parchment lined round metal pan

Can I use other types of fruit?

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!)

Storing Scones

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!

Paleo blueberry scone on a plate

I hope you enjoy these no-fuss, super delicious fluffy gluten free blueberry scones!

More Gluten Free Baked-Good Breakfast Options:


Paleo Blueberry Scones

overhead view of blueberry scones on parchment paper cut into triangles

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!

  • Author: Cassy
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 8 scones 1x


  • 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


  1. Preheat oven to 350 degrees F & line a 9 inch 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!

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Recipe rating

  1. Rachel says:

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

    1. fedandfit says:

      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.

    2. grokgrub says:

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

    3. fedandfit says:

      Haha pretty much!!

    4. Rachel says:

      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!

    5. fedandfit says:

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

  2. grokgrub says:

    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:

  3. JG says:

    Awesome blog! Great read, recipe and pics!

    1. fedandfit says:

      Thank you!! 🙂

  4. petrina smith says:

    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.

    1. fedandfit says:

      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.

  5. Leslie says:

    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.

    1. fedandfit says:

      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 😉

  6. 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?

    1. fedandfit says:

      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!

  7. anina says:

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

    1. anina says:

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

    2. fedandfit says:

      Haha sounds good! Thanks!

  8. annie oakley says:

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

    1. fedandfit says:

      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.

    2. Rachel Ball (@grokgrub) says:

      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!

    3. fedandfit says:

      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!

  9. michelle young says:

    Awesome Scones!

    1. fedandfit says:

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

  10. Courtney says:

    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?

    1. fedandfit says:

      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.

  11. celiactulabug says:

    Reblogged this on tulabugblog.

  12. Melanie says:

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

    1. fedandfit says:

      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.

  13. Sarah says:

    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!

    1. fedandfit says:

      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!

  14. Monika Dean says:

    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!

    1. fedandfit says:

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

  15. Sunshine says:

    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!

    1. fedandfit says:

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

  16. anina says:

    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!

    1. fedandfit says:

      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!

  17. Kristena says:

    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 🙂

    1. fedandfit says:

      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!

  18. T says:

    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!

    1. fedandfit says:

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

  19. Emma Lee says:

    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.

    1. fedandfit says:

      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!

  20. Anina says:

    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 🙂

    1. fedandfit says:

      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.

  21. marla says:

    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!

    1. fedandfit says:

      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!

  22. Michael says:

    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.

    1. fedandfit says:

      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.

  23. Leanne says:

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

    1. fedandfit says:

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

  24. Liz says:

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

    1. fedandfit says:

      That’s great feedback! Thanks, Liz!

  25. Alex says:

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

    1. fedandfit says:

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

  26. Marissa says:

    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

  27. Pina says:

    Can you use frozen berries?

    1. fedandfit says:

      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!

  28. Alex says:

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

    1. fedandfit says:

      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!

  29. Nicole says:

    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!

  30. Shelley says:

    Loved these…will make again for Thanksgiving company!

  31. Sterling says:

    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! 😉

    1. fedandfit says:

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

  32. nasreen johnson says:

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

    1. fedandfit says:

      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.

  33. Miranda says:

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

    1. fedandfit says:

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

  34. Ingrid says:

    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 (:

    1. Cassandra says:

      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 🙂

  35. Allison says:

    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 🙂

    1. Cassandra says:

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

  36. jessica says:

    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!

  37. Jess says:

    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

  38. Sarah says:

    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.

  39. IanMaddox says:

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

  40. Brette says:

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

  41. Luci says:

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

    1. Cassy says:

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

  42. Leah says:

    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!

    1. Cassy says:

      I’m so glad you liked them, Leah!

  43. Sarah says:

    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!

    1. Cassy says:

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

  44. Kelly says:

    Do these freeze well?

    1. Cassy says:

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

  45. Brendyl says:

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

    1. Cassy says:

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

  46. Jodie says:

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

    1. Cassy says:

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

  47. Wendy says:

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

    1. Cassy says:

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

  48. Lori says:

    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.

    1. Cassy says:

      Yum! Lemon zest sounds like a delicious add.

  49. Marcelle says:

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

    1. Cassy says:

      Absolutely! Tart plums sounds like a tasty substitute.

  50. H. Most says:

    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!

    1. Cassy says:

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

  51. Erin says:

    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.

    1. Cassy says:

      Excellent! Thanks for that great feedback, Erin!

  52. Grace says:

    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! 🙂

    1. Cassy says:

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

  53. Stephanie says:

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

    1. Kelly says:

      Hi Stephanie, good question. This recipe has only been tested with eggs, but if you find a good substitute that works, please share it here!

  54. Kristy says:

    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!! 🙂

    1. Cassy says:

      You could try pumpkin seed flour! Just grind up pumpkin seeds the same as you would the cashews 🙂

  55. Toni Summers says:

    We made these this morning, but substituted oatmeal flour and two tablespoons of almond flour. I also added two tablespoons of water. Crumbly, but amazing. Even the super picky eleven year old loved them. Thanks for the recipe!

    1. Kelly says:

      Glad they made it past the picky eater test! Thank you for trying it out Toni!

  56. Susan says:

    Flat nothingness of west Texas???????? Sounds like you drove through on I-10 (we make the drive between El Paso & San Antonio with regularity). We live in El Paso, and we have a lot here – mountains, vegetation… And lots of mountains along the way. It’s not for everybody, but it’s also not flat nothingness.

    Your scones recipe sounds very interesting. I’m always looking for good snack recipes.

    1. Kelly says:

      Thanks Susan, hope you try it out!

  57. Shiva says:

    3rd day on my paleo diet and gave this a try. I would have like it lasted more than an hour, but my husband finished it! Delish and easy to make!

    1. Kelly says:

      Thank you Shiva! Hope paleo is treating you well!!

  58. Mrs Sweet-tooth says:

    I am a lover of all things baked and sugary but trying to change my ways has led me to Paleo Baking sites. I have just made this Yummy Blueberry scone and absolutely cannot believe how good it tastes with no sugar. I used store bought organic Almond flour and it turned out perfect, soft and fluffy and so full of flavour. Thank you for sharing this recipe and I look forward to trying out more recipes that will enable me to eat baked goodies that are healthy, low fat and tasty:

    1. Kelly says:

      Thank you for trying it out!

  59. Jill says:

    This was my first paleo bake. A first that’s been repeated several times. What a fab recipe!!! Thanks

    1. Kelly says:

      Yay Jill! So glad you enjoyed them, thank you for trying it out!

  60. Marie says:

    Hi! This looks very good. Can I use regular floor? Or Brodie XXX? Thanks.

    1. Kelly says:

      Hi Marie, I am unfamiliar with Brodie XXX. This recipe has only been tested the way it is written, but if you find a good substitute please share!

  61. jacqueline says:

    mmm these were tasty!! I used almond flour but subbed 1/2 cup for coconut flour because I know ill eat half a pan:) I added 2 more eggs and no arrow root but used 1/3 cup tapioca. I grated fresh ginger in it and used some fresh rasp also I didn’t have but like 1/3 bb!!
    Thanks for the recipe

    1. Kelly says:

      Thanks for trying it Jacqueline! The addition of fresh ginger and raspberries sound wonderful!

  62. Dawnmarie says:

    This is delicious and very simple to put together! I’ve been following Paleo/ grain free for just over a year and this is one of the best if not the best recipe I have made! I used almond flour (1 1/3 c) as I didn’t have cashews on hand, made 3 and omitted the coconut oil for 1 ( oops…forgot it) and pleased to say that although it was just a bit drier it was still terrific. Thank you for sharing your recipes!

    1. Kelly says:

      I’m so glad you liked it! Thank you for trying the recipe!

  63. jeanne e. says:

    i just made these this morning and wanted to let you know how delicious they were! thank you! 🙂

    1. Kelly says:

      Hi Jeanne! So glad you enjoyed them, thank you for trying them out!

  64. Patty O'Brien says:

    I fell in love with your lemon bars and found these! I was wondering if you can substitute the cashew nuts with coconut flour? If so, how much would I use? Cant wait to try these out! 🙂

    1. Kelly says:

      Hi Patty, good question! No, due to the absorbent nature of coconut flour vs cashew flour, this recipe is only tested to work with cashew flour (and arrowroot). That being said, if you find a combination that works, please share it here! Others have found success with replacing the cashews with almond flour.

  65. Achaia says:

    I was wondering. What if I used cashew flour instead of cashew meal? Im not good at baking but I want to try this and I have some cashew flour I need to use. thanks in advance

    1. Kelly says:

      I Achaia, I think that would work just fine! Let us know how they turn out!

  66. Lynn says:

    These are my favorite blueberry scones. I’ve made them countless times and they are always a hit with family and friends. I’m guest posting on a blog in a few weeks and I’ve been asked to provide a recipe that both relates to the storyline of my novel (hence the guest post) and that is a family favorite. I’d love to use this one – and of course provide the link back to your site. Could I do that?

    1. Kelly says:

      Hi Lynn! Sorry for the late response. Yes that is fine as long as you link it back to here. Hope this isn’t too late!

  67. Camille says:

    I have to be grain free for a while for health reasons, and just wanted something tasty and baked – I made these last week and they turned out absolutely perfectly. There are few things better than trying a new recipe from a blog you’ve just discovered and seeing it turn out just like the pictures! And the taste is AWESOME. Next time i am going to add some lemon zest…

    1. Kelly says:

      Thank you so much for the kind words Camille!! Lemon zest sounds like an amazing addition!

  68. Elvia says:

    saw this, this morn! I gave it a try, but instead of making the cashew meal I tried it with cashew flour. It looks like the same texture of yours, we’ll see!

    1. Kelly says:

      That should work fine Elvia, hope they turned out well!

  69. Siobhan Gibson-McBeth says:

    Got all the ingrediants in, myself and my 3 year old are making these this afternoon. Can’t wait!

    1. Kelly says:

      Hope you enjoyed them Siobhan!

  70. Donna says:

    I am new to your site and am loving g it so far. I am used to using raw cashews but that is usually for raw desserts. Am I guessing correctly that you used roasted cashews for this? Before I begin? Thx ox

    1. Kelly says:

      Hi Donna, thank you for the kind words!! You can either use raw or roasted cashews if you are going to make the flour yourself. Both will work, hope that helps!

  71. dibster says:

    Can I use another nut – can’t eat cashews ?

    1. Kelly says:

      Hi! Yes, a bunch of people have used almonds or almond flour and said it turned out great. You could also try another nut as well as long as it is not coconut/coconut flour. Hope that helps!

  72. Anna says:

    How many calories do you think these scones have?

    1. Kelly says:

      Hi Anna, we don’t have the calorie breakdown for this recipe, but if you liked you could enter the ingredients into an online nutrition calculator and it should give you that information. MyFitnessPal works great for this. Hope that helps!

  73. MP says:

    This is what I did. I used 1/2 cup Coconut Four, 1/4 cup Corn Flour, 2 TB Arrowroot, 1/2 tsp Baking Powder, less then 1 TB cold butter, 2 Egg Beaters, 1 tsp Vanilla, a few shakes of Cinnamon, a squeeze of honey. I baked at 350 for around 25 min. It was a bit crumbly but not too bad so next time i may add a bit of water or some type off milk.

    1. Kelly says:

      Thanks for trying it out MP! Glad your substitutions turned out pretty well.

  74. Elizabeth DeRoo says:

    These are amazing! I’m not following a paleo diet, but I eat very little flour and no refined sugars. I have brought these for myself and traditional baked goods for others and these get devoured each time! Well done and thank you!!!

    1. Kelly says:

      Thank you so much for the kind words Elizabeth! Glad you and everyone else enjoy them!

  75. ElishaA. says:

    Hey there! I loved this recipe! I had to swap the cashews for another type of flour since there are nut allergies in my household. Also had to omit the coconut oil due to allergies as well. It’s a challenge cooking & baking when many of our allergies are go-to’s for health food fans! 🙁 I also swapped Agave Syrup for the maple syrup. Will let you know how that turns out. I know it sounds like I changed the whole recipe, but I truly tried to stay a s close to the true recipe as I could! I greatly appreciate delicious recipes like yours, and I need as many as I can get! 🙂 I especially loved the step-by-step pictures! Awesome touch! Really helpful! 🙂

    1. Kelly says:

      I’m so glad you are able to change the recipe due to the needs of your household. Not everyone can eat the same things and it means a lot that you can use this as a template. Thank you for the sweet comment Elisha!

  76. Joanna S. says:

    I love this recipe! Finally something I really like and so is my husband. I baked 2 with slight changes and they came out great! First time I used almond meal and honey instead but the second time I made bigger alterations. I used 1 cup of almond meal and 1/2 coconut flour, honey, I mixed coconut oil and olive oil in a 1/4 cup and I added additional egg and half of a banana (plus the rest of your ingredients of course). The second one was lighter and tasted a little like banana bread. I baked the second in muffin trays for 25 min in 350F.
    Thanks for the recipe!

    1. Kelly says:

      The second one sounds like a wonderful change to mix it up a little. Glad you enjoyed them Joanna, thank you!

  77. Corella says:

    WOW!!! this is insanely delicious, not too sweet and incredibly filling! (Even though I felt like I could keep eating it!)

    A couple of things though, I used almond flour/meal (1 1/3 cup as recommended) and instead of honey or maple syrup, I used organic brown rice syrup, used the same amount as listed for maple syrup, AND I added a handful of unsweetened organic coconut flakes for added texture and flavor…turned out PERFECT!! Fluffy, just sweet enough and the taste is out of this world!!! Highly reommended!!

    1. Kelly says:

      Love the addition of the coconut flakes Corella! So glad you enjoyed them!!

  78. suzie says:

    Made this with raspberries instead (because I’m possibly the only person in the world who thinks blueberries are over rated!!)…..really yummy, even my 1 year old had a small piece

    1. Kelly says:

      So glad you enjoyed it Suzie! And yes, you might be the only person that thinks that about blueberries 😉
      Thank you for trying it out!

  79. Jillian says:

    Hey so 8 have nut allergies. I saw the comment about using pumpkin seeds as a substitute. Are there any other substitutes or combinations that don’t include any kind of nut flour?

    1. Kelly says:

      Hi Jillian! If you scroll up a little, there is a comment from MP where she tells her substitutions. It doesn’t look like she used any nut flour so you could give that a go. There also is cassava flour you could maybe try, but we haven’t tried it here, so not sure of the results. Hope that helps!

  80. Rebecca says:

    Turned out beautifully. I only had 1cup of almond flour so added 1/3cup of grounds sunflower and pumpkin. Delicious results, I have so many paleso baking disasters, that it was great to find such a well tested and photographed recipe. Thank you

    1. Kelly says:

      Thanks for trying them Rebecca and glad they turned out so well for you!

  81. GaelachAingeal says:

    I made these using hazelnuts.. Came out really well.. Great idea!

    1. Kelly says:

      Great idea! So glad you liked them!!

  82. Katie says:

    This is baking in my oven right now with 4 minutes left. I added some orange zest to the batter since I love orange zest with blueberries in a smoothie. Fingers crossed that it was a delicious addition!

    1. Kelly says:

      That sounds like a delicious combination Katie! I hope you loved them!!

  83. Danielle 18 says:

    I just made these and they are amazing! I am new to Paleo even though I have been avoiding sugar and wheat for about a year. I am so excited to have discovered your blog and this recipe. I can’t wait to try more of your recipes. Thank you!

    1. Kelly says:

      Thanks for the kind words Danielle, so glad you loved them! Starting paleo and finding new recipes that you love is just the best!

  84. Lise says:

    I realize I’m late to the party, but these are awesome! I made them with a combination of almond flour and sunflower seed meal and they were a huge hit! Making them again tomorrow!

    1. Kelly says:

      So glad you liked them Lise! Thanks so much for trying them out 🙂

  85. olga says:

    Hi! great recipe!! not sure if someone already asked this but is it possible to substitute tapioca flour for the arrowroot? thanks!

    1. Kelly says:

      Hi Olga! You should be able to substitute tapioca for arrowroot as they are both similar in nature. Hope you love them!

  86. I am a Type 2 diabetic and although I eat mostly meat, veggies and fruits to keep my carbs within my Dr. limits, I have been looking at some Paleo recipes recently with the hopes of finding recipes which would work for me with low carbs and calories. My mouth watered when I saw your recipe tonight. I haven’t made this dish yet since I need hubby to go buy some of the ingredients. I have made a slight adjustment to your recipe to make it fit better into my food plan. Here are the changes I plan to make and the results. I posted the numbers for your original recipe and my changes so that others can use the nutrition numbers if they need them. NOTE**I haven’t decided yet how much Splenda to use. I will decide as I taste the water and Splenda to get the same sweetness as the syrup would give to the dish. I will post the amount after using the substitution. Thanks so much for the recipe. I can’t wait to try it. I also love Strawberry Scones so might try them as well later.

    Here are my ingredients and nutrition numbers.

    Ingredients: Substituting with some items saves calories and carbs
    Calories Carbs
    • 1 ½ cups Cashews (or 1 1/3 cups ground) 255 9
    • ¼ cup Arrowroot 120 24
    • Pinch of Salt 0 0
    • 1 teaspoon Baking Powder 0 0
    • 1 cup Fresh Blueberries 80 24
    • ¼ cup Extra Virgin Coconut Oil- 520 0
    SUBSTITUTE Olive Oil 476 0
    • 3 tablespoons Maple Syrup 150 39.8
    SUBSTITUTE Water & Splenda 0 trace
    • 2 teaspoons Vanilla Extract 24 1.1
    • 1 Egg 70 0

    • TOTALS REGULAR RECIPE…………………………………1219 95.9
    TOTALS WITH SUBSTITUTIONS…………………………1025 56.1
    • EACH SERVING EQUALS…………………………………..152.37 11.987
    EACH SERVING W/SUBSTITUTION………………….128.125 7.01

  87. The numbers didn’t stay in the colums like i posted. The first number is for the calories and the second number is the carbs. Sorry, I hope I didn’t confuse anyone. I am so anxious to make this.

    1. Kelly says:

      Hope you ended up making these and liking them Carrol!

  88. Ashley says:

    I made these last night and they were great, but the only thing was that they tasted like a tart not like an actual scone. Any guesses on why that is?

    1. Kelly says:

      Hi Ashley! Not sure why that happened and I haven’t heard that happening to others before. It will be different from a typical scone you get in a coffee shop as we aren’t using any gluten. If you wanted, you could try to add more maple syrup to make it sweeter. Hope it turns out better next time!

  89. Cassoco says:

    Hi, thanks for this marvelous recipe.
    I made it twice, first exactly like you, second time, my husband aked me for a chocolate version. Both were wonderful, we really love these scones.

    You could find my comment on my blog, with a link to yours.

    thanks, Corinne

    1. Kelly says:

      Chocolate version?! That sounds amazing! Thanks so much for trying it and then making it your own as well!

  90. Ornella Binni says:

    AWESOME recipe. Very delicious! Question: do you know how much calories the scones have?

    1. Kelly says:

      We don’t have the calorie breakdown for this recipe, but if you liked you could enter the ingredients into an online nutrition calculator and it should give you that information. MyFitnessPal works great for this. Hope that helps!

  91. OKP says:

    These scones are delicious! I substituted unsweetened applesauce for the maple syrup (1 to 1) and they turned out perfectly!
    They weren’t very sweet, but the texture was good.

    1. Kelly says:

      That is good to know! Thanks for trying them out!

  92. Laurie Cosby says:

    Would pecans be too soft to use instead of cashews? I do have almond flour I can use. I just don’t have cashews.

    1. Kelly says:

      Hi Laurie! Either of those would work!

  93. Laura says:

    Just curious with blackberry season about to begin in my neck of the woods: Do you think these would work with either raspberries or blackberries?

    1. Cassy says:

      Absolutely! I’ve made it with both and it was successful.

  94. Laura says:

    Used almond flour and tapioca flour in place of cashews and arrowroot. This recipe is amazing!!!!! Thank you so much for this!

  95. Diana Fernandez says:

    Hi! How can I sub the arrowroot flour? I live in Colombia and it’s impossible to find it here! I can easily find almond, coconut, and rice flours… even the Bob’s gluten free all purpose baking flour! Help!

  96. Fred says:

    these scones ? more like scone powder!! my wife and i made 4 different batches with varying ratios of ingredients and each tasted terrible and had the consistency of sand! my wife is allergic to almonds and cashews, so we substituted coconut flour instead and now i think we’re both allergic to these scones.

    i don’t think there is any way to save these scones. we now use the scone powder as ice melter for our ski chalet in Alaska.

  97. Lee says:


    Could you please tell me how many calories this is. Would you be able to tell me how much sugar is being used as you placed maple syrup and vanilla extract into this wonderful recipe. I would love to make this for the kids only if it isn’t too high is the sugar or calorie area.

    Kind regards,

  98. Zoe says:

    Just figured I would comment as I have made these 10+ times and they are great! I make them for friends with special dietary requirements mostly but everyone (even non-paleo/ gluten free etc) likes them.

    I have made with no Maple Syrup or other sweetners for sugar free friends – you barely notice the difference to be honest. Taste fine as they have fruit anyway.

    I have made with almond flour/ meal instead of the cashews and both are great.

    As a variation I have also replaced the blueberries with raspberries and then added some dark choc – which is really good too!

    I have mainly used frozen berries (either blueberries/ raspberries etc) and while the mix can look a little solid when you put it in the pan (as the frozen berries freeze the dough a little) it always cooks perfectly.

    Thanks so much for the recipe – just about to make again! 🙂

  99. Green Press says:

    These blueberry scones look delicious and what a clever, sneaky and pleasurable way to get more fruit into your diet. Thanks for sharing!

    1. Cassy says:

      Glad you liked them!

  100. Glenda says:

    Thoughts on using thawed blueberries?

    1. Cassy says:

      They’ll work, but may stain the batter blue.

  101. Bonnie says:

    Can I use almond flour?

  102. Alleigh Pfeiffer says:

    HI Cassy Joy! I made these tonight and they turned out DELICIOUS! Thanks for the awesome recipe.

    I was wondering if you have any experience with freezing some of it to keep for a later date? If so, how did you re-heat? I can’t eat it all in the next few days and don’t want it to go to waste!

    Thank you!

  103. Laurel says:

    So I see I’n a little late to the party but this is the first time I’ve used cashew flour and I am totally blown away by it. This is also the third nut flour scone I’ve made this week, the other two got trashed poor unfortunate souls.
    Anyway since I can’t eat eggs I took the liberty of making a couple of changes which I thought I’d share for anyone else who might need to do the same. So here’s what I did: I made it using a flax egg (1Tbsp ground flax + 2Tbsp squeezed lemon juice), 1 1/2 tsp gelatin powder + 1 Tbsp coconut cream. I added the flax+gelatin to the dry and the lemon juice+coconut cream to the wet. Plus another 2 tsp cinnamon. I literally cannot stop eating this stuff.
    So, so, so good. This is the best paleo scone I’ve ever eaten. My search is complete. Thank you!

  104. Linda Evans says:

    How many carbs, calories, etc per slice?
    Thanks, Linda Evans

  105. Genevieve Lee says:


    I was wondering if I could use a 9X9 square pan?


  106. Anne says:

    Can you use frozen berries?

  107. bvm says:

    Paleo or not, this is a favorite recipe in our house. Probably our favorite Paleo sweet treat.

  108. Boogie says:

    i tried to make these, but by the time i got through scrolling to the end of the post all my ingredients had gone bad and i was in a wheelchair nearing the end of my life. 🙁

  109. Impressive Blog! I am on a paleo diet and this recipe looks so tempting. I can’t wait to try it. Thank you for sharing such healthy recipes with your readers,

  110. Susan says:

    Hi! I just came across this recipe on Pinterest and would love to try it, but I don’t have any coconut oil. Since I’m not really specifically looking to make it Paleo, Can I use butter instead? Would it be an even substitution?


  111. Karen says:

    Wow, we love these scones! I’ve tried many gluten free scone recipes and this one by far is the best. Thank you so much!

  112. Deb says:

    My daughter introduced me to these great blueberry scones – I love them! I have not had time to go thru all posts here so this may have been answered
    I’ve only made these once. The blueberries all sank into the batter when baked. You could only see blueberries after cutting into scones.

    I wonder if my baking powder was bad? Have you had someone who has had this happen and what is the answer. My daughter’s BB scones come out perfectly as pictured.

    Thanks for any info.


  113. Kristin says:

    The scones are delicious! My husband said he could eat these for breakfast all week Thank you for sharing such a wonderful recipe!

  114. These are good! But they came out a bit too moist, and my batter was runnier than yours.
    Not sure why. I used frozen blueberries but thawed, rinsed and drained them first.
    Anyhow, they’re quite tasty.

  115. Suzanne says:

    This looks so good! What a great way to serve a tasty and healthy brunch for friends!

  116. The information you have posted is very useful. This is my first time i visit here. I found so many entertaining stuff in your blog, especially its discussion. Keep it up we are with you.

  117. Thanks for sharing great recipe. Amazing picture makes me speedy to make it now. Keep it up as we can get delicious foods every week.

  118. […] original recipe for these scones came from one of my favorite ladies. I use Cassy’s recipes all the time so I […]

  119. Erica says:

    wow, so so good!! I was definitely a little skeptical about using the cashews but I was pleasantly surprised!! my sister and her roommate both loved them:)

  120. Annie says:

    These are absolutely delicious!! Will definitely make again.

  121. Susan Brownell says:

    It’s delicious! But turned out more like cake than a scone.

  122. Mary - says:

    These scones are delicious. I tried pulsing my raw cashews and ended up with cashew butter (which tasted good on top of the scones!), so I subbed almond flour. They came out perfect. I’m on a very restricted diet and missed having scones. These hit the spot!

    5.0 rating

  123. Kimberly Hillis says:

    This is THE BEST, most beautiful, easiest breakfast! And when I make it, it looks like I really did something different and special. And most importantly, I’m putting something healthy into my body that helps, and doesn’t hurt me. Thank you so much for your awesome recipes, and for all you do to help people live more healthy and productive lives!

  124. Kierstin LaRue says:

    This sounds yummy! Is there any way I can make these without eggs (allergic) or could I use an egg substitute?

  125. mark says:

    Some nutritional information would be very much appreciated. Thank you!

  126. Tanya says:

    Delicious! My daughter has an eating disorder and loves them! Does anyone know the calorie count though since I have to worry about that for each meal and snack?

  127. Catherine says:

    Have you ever added xanthan gum to your recipes that would otherwise be made with gluten? I wonder what difference it would make.

  128. Sunny says:

    LOVE this recipe! It’s taken me on some very successful substitute adventures so that it’s become a base-recipe for me. I tried it first with frozen blueberries and Lakanto Maple Syrup — terrific. Then I tried it with dried cranberries and walnuts with the same Lakanto + some granulated to pop the sweetness a bit. I think the last substitute is my fave. I will suggest checking at 25 minutes! I’m sure you would know why that could be …? So far none of my attempts have needed the full 30mins! I would also ask what the basic nutritional values are, please. Did I miss it somewhere? Many of us are carb-counting and that would really help

  129. Faryal says:

    Love this recipe! Thank you

    1. Brandi Schilhab says:

      We’re so glad! Thank you for sharing this with us!

  130. Mary says:

    This is a favorite breakfast recipe with our family. We like it with scrambled eggs and thick-sliced bacon on the side, plus dark chocolate cocoa. A lovely breakfast!

    1. Brandi Schilhab says:

      YUM! That sounds like a wonderful breakfast spread!

  131. Krysten says:

    Hey there! These look fantastic but my husband has a but allergy (allergic to all except coconut). Any suggestions for nut free flour base?

    1. Brandi Schilhab says:

      Not for this recipe, Krysten – we’re working on a flour based scone (but don’t have one yet) so stay tuned for that!

  132. Fabiana Fernandez says:

    Hi! What can I use to substitute the arrowroot if i cant find it! Thankyou!!

    1. Brandi Schilhab says:

      Cornstarch will work!

  133. Rebekah H says:

    A breakfast staple in our house! Love serving them with bacon and eggs.

    1. Brandi Schilhab says:

      YUM! That sounds like a delicious breakfast spread! Thanks for sharing this with us!

  134. Karen says:

    Do you know the carb, protein, and fat counts on this recipe?

    1. Brandi Schilhab says:

      It looks like there are 20.5g of carbs, 6.1g of protein, and 19.8g of fat per scone. I’ll get the nutrition facts uploaded ASAP!

  135. Danielle says:

    These turned out lovely! I used almond flour and baked closer to 35 minutes to achieve a nice golden top. Hold together nicely and no soggy bottom! Thank you!!!

    1. Brandi Schilhab says:

      Yay! Thanks so much for sharing this with us, Danielle!

  136. tracey says:

    great, easy recipe!!

    1. Brandi Schilhab says:

      So glad you love it, Tracey!

  137. Marie says:

    These are absolutely delicious! Made mine with Almond flour and they came out perfect!

    1. Brandi Schilhab says:

      That’s amazing! So glad, Marie!

  138. Kaydee says:

    This is my absolute favorite scone ever!

    1. Brandi Schilhab says:

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

  139. Alicia says:

    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. Brandi Schilhab says:

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

  140. Sam says:

    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. Brandi Schilhab says:

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