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
AWESOME recipe. Very delicious! Question: do you know how much calories the scones have?
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!
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.
https://www.cassoco.fr/2016/03/teste-approuve-le-bilan-de-fevrier-2016.html
thanks, Corinne
Chocolate version?! That sounds amazing! Thanks so much for trying it and then making it your own as well!
Hi,
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?
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!
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.
Hope you ended up making these and liking them Carrol!
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
Hi! great recipe!! not sure if someone already asked this but is it possible to substitute tapioca flour for the arrowroot? thanks!
Hi Olga! You should be able to substitute tapioca for arrowroot as they are both similar in nature. Hope you love them!
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!
So glad you liked them Lise! Thanks so much for trying them out 🙂
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!
Thanks for the kind words Danielle, so glad you loved them! Starting paleo and finding new recipes that you love is just the best!
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!
That sounds like a delicious combination Katie! I hope you loved them!!
I made these using hazelnuts.. Came out really well.. Great idea!
Great idea! So glad you liked them!!
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
Thanks for trying them Rebecca and glad they turned out so well for you!
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?
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!
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
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!
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!!
Love the addition of the coconut flakes Corella! So glad you enjoyed them!!
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!
The second one sounds like a wonderful change to mix it up a little. Glad you enjoyed them Joanna, thank you!