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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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!
I was wondering if I could use a 9X9 square pan?
thanks!
How many carbs, calories, etc per slice?
Thanks, Linda Evans
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!
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!
Can I use almond flour?
Yes
Thoughts on using thawed blueberries?
They’ll work, but may stain the batter blue.
These blueberry scones look delicious and what a clever, sneaky and pleasurable way to get more fruit into your diet. Thanks for sharing!
Glad you liked them!
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! 🙂
Hello,
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,
Lee
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.
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!
Used almond flour and tapioca flour in place of cashews and arrowroot. This recipe is amazing!!!!! Thank you so much for this!
Nice!
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?
Absolutely! I’ve made it with both and it was successful.
Would pecans be too soft to use instead of cashews? I do have almond flour I can use. I just don’t have cashews.
Hi Laurie! Either of those would work!
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.
That is good to know! Thanks for trying them out!