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
These turned out lovely! I used almond flour and baked closer to 35 minutes to achieve a nice golden top. Hold together nicely and no soggy bottom! Thank you!!!
Yay! Thanks so much for sharing this with us, Danielle!
Do you know the carb, protein, and fat counts on this recipe?
It looks like there are 20.5g of carbs, 6.1g of protein, and 19.8g of fat per scone. I’ll get the nutrition facts uploaded ASAP!
A breakfast staple in our house! Love serving them with bacon and eggs.
YUM! That sounds like a delicious breakfast spread! Thanks for sharing this with us!
Hi! What can I use to substitute the arrowroot if i cant find it! Thankyou!!
Cornstarch will work!
Hey there! These look fantastic but my husband has a but allergy (allergic to all except coconut). Any suggestions for nut free flour base?
Not for this recipe, Krysten – we’re working on a flour based scone (but don’t have one yet) so stay tuned for that!
This is a favorite breakfast recipe with our family. We like it with scrambled eggs and thick-sliced bacon on the side, plus dark chocolate cocoa. A lovely breakfast!
YUM! That sounds like a wonderful breakfast spread!
Love this recipe! Thank you
We’re so glad! Thank you for sharing this with us!
LOVE this recipe! It’s taken me on some very successful substitute adventures so that it’s become a base-recipe for me. I tried it first with frozen blueberries and Lakanto Maple Syrup — terrific. Then I tried it with dried cranberries and walnuts with the same Lakanto + some granulated to pop the sweetness a bit. I think the last substitute is my fave. I will suggest checking at 25 minutes! I’m sure you would know why that could be …? So far none of my attempts have needed the full 30mins! I would also ask what the basic nutritional values are, please. Did I miss it somewhere? Many of us are carb-counting and that would really help
Have you ever added xanthan gum to your recipes that would otherwise be made with gluten? I wonder what difference it would make.
I haven’t found that it is needed when using grain-free flours!
Delicious! My daughter has an eating disorder and loves them! Does anyone know the calorie count though since I have to worry about that for each meal and snack?
Some nutritional information would be very much appreciated. Thank you!
This sounds yummy! Is there any way I can make these without eggs (allergic) or could I use an egg substitute?
This is THE BEST, most beautiful, easiest breakfast! And when I make it, it looks like I really did something different and special. And most importantly, I’m putting something healthy into my body that helps, and doesn’t hurt me. Thank you so much for your awesome recipes, and for all you do to help people live more healthy and productive lives!
These scones are delicious. I tried pulsing my raw cashews and ended up with cashew butter (which tasted good on top of the scones!), so I subbed almond flour. They came out perfect. I’m on a very restricted diet and missed having scones. These hit the spot!
So glad you enjoyed them Mary!
It’s delicious! But turned out more like cake than a scone.