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a batch of blueberry scones cut into slices sitting on a parchment paper lined cutting board next to a knife
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4.95 — Votes 20 votes

Paleo Blueberry Scones

These Paleo Blueberry Scones are made with cashews, arrowroot starch, coconut oil, and pure maple syrup for a fluffy, tasty treat that is perfect for breakfast or brunch!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Breakfast
Cuisine: American
Servings: 8 scones
Author: Cassy

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

Calories: 247kcal | Carbohydrates: 19g | Protein: 5g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Cholesterol: 20mg | Sodium: 65mg | Potassium: 200mg | Fiber: 1g | Sugar: 8g | Vitamin A: 40IU | Vitamin C: 2mg | Calcium: 52mg | Iron: 2mg