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
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! 🙂
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!
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!!!
Thank you so much for the kind words Elizabeth! Glad you and everyone else enjoy them!
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.
Thanks for trying it out MP! Glad your substitutions turned out pretty well.
How many calories do you think these scones have?
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!
Can I use another nut – can’t eat cashews ?
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!
Hi
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
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!
Got all the ingrediants in, myself and my 3 year old are making these this afternoon. Can’t wait!
Hope you enjoyed them Siobhan!
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!
That should work fine Elvia, hope they turned out well!
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…
Thank you so much for the kind words Camille!! Lemon zest sounds like an amazing addition!
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?
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!
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
I Achaia, I think that would work just fine! Let us know how they turn out!
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! 🙂
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.
i just made these this morning and wanted to let you know how delicious they were! thank you! 🙂
Hi Jeanne! So glad you enjoyed them, thank you for trying them out!
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!
I’m so glad you liked it! Thank you for trying the recipe!
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
Thanks for trying it Jacqueline! The addition of fresh ginger and raspberries sound wonderful!