Paleo Blueberry Scone

Okay, so I have to admit blueberry scones are one of my non-paleo weaknesses. I have struggled with finding a paleo blueberry scone recipe that I like or even sounded somewhat appetizing. 

This was the first that sounded good, healthy and most importantly easy. I made these with run of the mill maple syrup, but I can’t wait to try these with the (literally) homemade syrup that Erin brought from Wisconsin the last time she was there. These Paleo blueberry scones might just become a morning staple around my house, especially on those crazy mornings that seem to be happening more often these days. They can be made at the beginning of the week and used as breakfast or snacks. Hope you enjoy these as much as I did.

  • 2 cups Cashews
  • 3/4 cup Arrowroot
  • 1/2 cup Flax Seed Meal
  • Pinch of Salt
  • 1 teaspoon Baking Powder
  • 1 1/2 cup Fresh Blueberries
  • 1/2 cup Coconut Oil
  • 3 tablespoons Maple Syrup
  • 2 teaspoons Vanilla Extract
  • 1 Egg
  1. Preheat oven to 375 F. 
  2. Line a 9” pie pan with parchment paper. 
  3. Blend the cashews in a food processor until powdered. 
  4. Combine all the dry ingredients together and the blueberries.  Mix the wet ingredients together then combine with the dry. 
  5. Pour into the lined pie pan and bake at 350 F for 30 minutes or until golden brown. 
  6. Let cool for at least10 minutes, trust me the center gets HOT, slice, and enjoy!

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