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!
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This recipe is…
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!
- 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!
- Preheat the oven + line your pan. Preheat oven to 350°F & line a 9-inch metal pan with parchment paper.
- 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.
- Whisk the dry ingredients. Whisk the cashew flour, arrowroot starch, salt, and baking powder together, and then stir in the blueberries.
- 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.
- 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!
- Cool, slice, and enjoy! Let the scones cool for at least 10 minutes, slice, and enjoy!
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!)
How to Store
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!
More Favorite Baked Good Breakfast Recipes
Paleo Blueberry Scones
Ingredients
- 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
Instructions
- 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!
Nutrition
Hi!
Was wondering how much cashew
meal to use? (already ground). Thanks!
Hi Brendyl! It sounds like 1 and 1/3 cups ground cashew meal works.
Do these freeze well?
Very well! That’s how I keep them, actually. I recommend you thaw just before serving/enjoying.
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!
Two batches – you’re brilliant, Sarah! It honestly hadn’t occurred to me 🙂 So glad your family liked them!
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!
I’m so glad you liked them, Leah!
Just made this! Wow! It is delicious! I used corn starch instead of arrowroot.
Awesome! Thanks, Luci! Good to know that substitution worked.
Hi! Wondering if you have a suggestion for substitution for someone with a nut allergy? It’s hard to go Paleo with nut allergies 🙁
Hi! Trader Joes sells cashew meal now. How much would I use if I bought that instead of whole cashews? Thanks?
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.
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
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!
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 🙂
Haha that’s awesome! I’m so glad y’all liked them 🙂
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 (:
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 🙂
Any thoughts on replacing the egg? Do you think it will work with an egg replacer or with yogurt?
Hi Miranda! I’m not sure, but it gives me good food for thought. I’ll start working up some egg-free recipes.
can i make this with cocanut flour and kashew flour together?
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.
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! 😉
Haha you’re adorable! I’m so glad you liked them, Sterling.