Fluffy Gluten Free Blueberry Scones (Dairy-Free Option!) - Fed & Fit (2024)

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!

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!
• BakingPowder– 1 teaspoon of baking powder will do the trick here.
• Blueberries– blueberries (fresh or frozen) are the star of the show in these scones!
• ExtraVirginCoconutOil– we use ¼ cup of coconut oil for this recipe, but feel free to sub for butter if you need to!
• MapleSyrup– 3 tablespoons of pure maple syrup (the GOOD stuff!) adds the perfect touch of sweetness.
• VanillaExtract– 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!

1. Preheat the oven + line your pan. Preheat oven to 350°F & line a 9-inch metal pan with parchment paper.
2. 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.
3. Whisk the dry ingredients. Whisk the cashew flour, arrowroot starch, salt, and baking powder together, and then stir in the blueberries.
4. 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.
5. 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!
6. 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, theseCranberry Orange Sconesare DIVINE, as are theseSausage 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 lovethisglass 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!