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!

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!