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! This looks very good. Can I use regular floor? Or Brodie XXX? Thanks.
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!
This was my first paleo bake. A first that’s been repeated several times. What a fab recipe!!! Thanks
Yay Jill! So glad you enjoyed them, thank you for trying it out!
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:
Thank you for trying it out!
OMG!OMG!
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!
Thank you Shiva! Hope paleo is treating you well!!
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.
Thanks Susan, hope you try it out!
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!
Glad they made it past the picky eater test! Thank you for trying it out Toni!
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!! 🙂
You could try pumpkin seed flour! Just grind up pumpkin seeds the same as you would the cashews 🙂
Do you think this would work ok with an egg substitute such as flax or chia? (egg allergies here)
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!
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! 🙂
Yum!! I’m so glad you liked them, Grace!
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.
Excellent! Thanks for that great feedback, Erin!
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!
That’s so excellent!! So glad your family liked them 🙂
i made the scones with little tart plums. it is awesome. Can we freeze it?
Absolutely! Tart plums sounds like a tasty substitute.
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.
Yum! Lemon zest sounds like a delicious add.
Made a double batch yesterday! Used 1 1/3 cups of ground cashews from Trader Joe’s for each batch. Turned out perfect!
Awesome!! The TJ’s ground cashews are my new go-to.
I don’t have a food processor so is there any other ingredient I can use?
A bunch of other people have substituted with almond flour with good success! Use 1 and 1/3 cups 🙂