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Paleo Blueberry Scones

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, TX.

Ending point: Seattle, WA.

Duration: 5 days.

Entertainment: Language of Flowers {audio book}, Kitchen House {audio book}, dodging dust devils, and hunting for parking spots that don’t require us to show off how talented we are at backing up a truck and trailer.

Sustenance: Buc-ee’s beef jerky, freeze-dried cherries, banana chips, peppered cashews, apples, almond butter, coconut water, coffee, and Orbit’s strawberry gum {two pieces at a time = mandatory}.

I’m writing to you as we roll through Western Arizona, soon to be South Eastern California. It’s fascinating to watch the landscape change. From the comforting ancient trees of the Texas Hill Country, flat nothingness of West Texas, smooth mini mountains in New Mexico, and the biggest boulders I’ve ever seen in my life in Eastern Arizona …{we keep reciting Donkey’s line from Shrek movie: “that’s a nice boulder.”}

I desperately want to pull over and take pictures – of everything. It’s so beautiful. I also desperately want to climb every mountain we pass. I love to hike. These hills {mountains?} are so inviting. And probably crawling with creatures that sting. I changed my mind.


Yes, there’s a more direct route to Washington. We chose the California landscape for our slightly longer, prettier drive. We’re in no rush. We’ll drive a stone’s throw from Carson, CA so that we can absorb some of the CrossFit awesomeness happening there this weekend {nobody spoil it for me}, while our hearts are set on spending extra time in Portland, OR for some grub. Y’all ever see Portlandia? I’m dying to meet an environmentally sustainable chicken farmer …who names his chickens.


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. I’m currently having visions of the Oregon Trail …wondering how many oxen we’ll lose if we cross over any water.


Anyhew, 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 blueberry version that I now make every single time we have company.


Thank you, Juli for the awesome recipe.

Thank you, countless guests at Austin and my house for eating all the experiments.


So the paleo flour base for this recipe is unique – cashews! It’s as delicious as it sounds. I have a huge bin of salted cashews from Costco. They work just great. Measure out 1.5 cups and pour them into a food processor. Also, preheat your oven to 350 F.


Blend the cashews until they resemble a coarse meal.


Pour them into a large mixing bowl.


Meet Mr. Arrowroot! He’s a paleo-friendly starch, very messy, and works wonders in gluten-free baked goods.


Measure out ¼ cup of the arrowroot and add it to the cashew meal. You can see here that my measurements are always, extremely, exact. {Do as I say, not as I do.}


Add a pinch of salt into the bowl.


Find some baking powder.


Add 1 tsp to the mixing bowl.


Whisk everything together.




Measure out 1 cup of fresh blueberries.


Add them to the dry mixture.


Stir it together until evenly mixed.


Now, let’s move onto the wet ingredients. Measure out ¼ cup of coconut oil. Yes, I buy coconut oil by the gallon from Tropical Traditions. It’s good stuff.


Next, find some maple syrup.


Measure out 3 Tbl into the wet ingredients.


Find some vanilla extract.


Measure out 2 tsp vanilla into the bowl.


Add one egg.


Whisk it together.


Until it looks like this lumpy, delicious mess.


Add the wet to the dry ingredients.


Stir until it’s evenly combined.


Line a 9” round metal pan with parchment paper. {You can also use butter or oil here – whatever strikes your fancy.}


Pour the batter into the pan.


Using the back of a spoon and/or your fingers, pat the batter into the pan so that you have an even thickness.


Like this! Pop it in the oven at 350 F for 30 minutes.


Ta-daa!! Isn’t it beautiful? It smells amazing too.


Let it cool for at least 10 minutes then slice up into wedges.




Plate up and enjoy.

Paleo Blueberry Scones

Adapted from PaleOMG‘s recipe for Lavender & Vanilla Bean Scones

Makes 8 bars


1 ½ cups Cashews

¼ cup Arrowroot

Pinch of Salt

1 tsp Baking Powder

1 cup Fresh Blueberries

¼ cup Extra Virgin Coconut Oil

3 Tbl Maple Syrup

2 tsp Vanilla Extract

1 Egg


Preheat oven to 350 F & line a 9” 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!

Time: 10 min prep | Bake: 30 minutes


77 Comments Post a comment
  1. What’s the purpose of the arrowroot powder? Does it make it hold together better, or…?

    July 29, 2013
    • Hi Rachel! Good question, and yes. The arrowroot combined with the cashew meal result in a flour that behaves more closely to that of wheat flour.

      July 29, 2013
      • “A flour that behaves more closely to that of wheat flour” = the Holy Grail of Paleo baking, amiright? 😛

        July 29, 2013
      • Haha pretty much!!

        July 29, 2013
    • I made a version of these scones with almond flour. Mine also has various other substitutions and changes, not least of which is the addition of turmeric!

      September 23, 2013
      • Brilliant! They look really great, Rachel. You may have just inspired a turmeric obsession.

        September 23, 2013
  2. On a different topic: I host Paleo Pen Pals (the Paleo ingredient swap and recipe development community). Don’t know if you have the time or interest to participate in the August swap, but because of you culinary creativity, I’d love to see what you come up with! Details and the signup form are here:

    July 29, 2013
  3. JG #

    Awesome blog! Great read, recipe and pics! 👍👍👍👍

    July 30, 2013
  4. petrina smith #

    This recipe looks delicious! Can’t wait to try it. Do you think almond flour would work the same here? I always have almond flour in my pantry.

    August 14, 2013
    • I haven’t tried it with almond flour but it may work! If you do give it a try, I’d love to know how they turn out.

      August 14, 2013
  5. Leslie #

    Holy cow, this is deliciousness! But mine is falling apart. Made just as directed…any suggestions? I will eat this wkth a spoon, I don’t care, but I’d prefer it to hold together.

    August 18, 2013
    • Maybe more time in the oven. Depending on the moisture of the blueberries, it may just need a little more heat to firm up. I hope that helps! I ate a few trial batches with a spoon too 😉

      August 18, 2013
  6. Eeeek! Love your blog! On the road to curing my autoimmune through diet and sites like yours are always a treasure to find! I have a huge batch of frozen blueberries, would I need to thaw them first before using?

    August 23, 2013
    • Hi!! The frozen berries should work fine. You may need to increase the cook time a bit if the scones don’t set. I wish you all the best and please let me know how else I can be a resource for you along your journey!

      August 24, 2013
  7. anina #

    Hi would I be able to use almond meal instead of cashew meal?

    August 25, 2013
    • anina #

      Hey there – pls disregard my question, I just saw someone else had asked. Will give it a go and let you know 🙂

      August 25, 2013
      • Haha sounds good! Thanks!

        August 26, 2013
  8. annie oakley #

    Because so many paleolithic era people had access to baking powder…

    August 28, 2013
    • Good point! They did not. The Paleo lifestyle that I promote and build recipes from is structured more around certain nutrition principles than as a reference to the Paleolithic era.

      September 3, 2013
      • If the issue is with baking powder specifically, I’ve heard the Paleo police say the cornstarch in it is a no-no, compared with the pure sodium bicarbonate in baking soda. But I don’t sweat the small stuff!

        September 3, 2013
      • Great point, Rachel! I like to use baking powder because I find it a little more reliable than baking soda {which then requires the use of some form of acid}. I’m with you on the small stuff, but this has given me great food for thought. I’ll start experimenting with repeatable baking soda use portions. Thanks, girl!

        September 3, 2013
  9. michelle young #

    Awesome Scones!

    September 2, 2013
    • Thanks, Michelle!! I’m so glad you liked them.

      September 3, 2013
  10. Courtney #

    If you used almond flour how much do you think you should use? Because 1 1/2 cups of whole cashews will turn out to be how much after you grind it?

    September 8, 2013
    • Good question …I need to grind some up and then I can let you know. My best guess is 1 & 1/3 cup. I’ll need to verify though.

      September 9, 2013
  11. celiactulabug #

    Reblogged this on tulabugblog.

    September 8, 2013
  12. Melanie #

    Do you think this recipe would work just as we’ll without the maple syrup?

    September 11, 2013
    • I haven’t tried the recipe without the maple syrup, so I can’t really say. The moisture added is necessary to the consistency of the finished scones. You can experiment by substituting honey or an equal amount of water. I’m not sure what the flavor or texture will be like, though. Please let me know if you give it a try! I’d love to know how they come out with that modification.

      September 12, 2013
  13. Sarah #

    These look delicious! I have two questions: Should the cashews be salted or does it not matter? Or if they’re unsalted should I add some salt to compensate? Also, any advice on how to adjust cooking time if using a glass baking dish instead of metal? Thanks. I’m excited to try them this weekend!

    September 13, 2013
    • Hi Sarah! I used salted cashews, but I’ve heard that the recipe will work with either. If you want the flavor to match as closely as possible and you’re using unsalted nuts, add an additional pinch of salt. I’m not sure how much longer it will take to bake in a glass dish, but you can use the toothpick test pretty easily. Insert a toothpick in the baking scones. If it comes out with dough on the stick, they need more time. If it comes out clean, they’re done! You can also tell by the look of the top crust. It should be golden brown. Hope that helps!

      September 13, 2013
  14. Monika Dean #

    I wanted to let you know that I tried this recipe today with Almond flour. Used 1 1/3 cups as you suggested and it turned out really good. Definitely will be making this again. No other changes were made. Thanks for sharing the recipe!

    September 14, 2013
    • That’s great to know!! Thank you so much!

      September 14, 2013
  15. Sunshine #

    Yum! I used the almond flour substitution of 1 1/3 cups (reason being I was too lazy to grind the cashews) and all my measurements were made by a 4 year old (probably not too exact). I also baked it in a glass 9×9 and had to extend the cooking time by about 5 minutes. My point is, I rarely make a dish exactly to the recipe due to lack of ingredients or some other random reason and this came out beautifully. It must be resilient. I love your recipes, I love your positive posts, and I will keep coming back for more!

    September 15, 2013
    • Your comment made my day! I’m so glad you liked the scones. Thanks for writing 🙂

      September 16, 2013
  16. anina #

    Hey there
    I finally made this using homemade almond meal and raw honey instead of maple syrup mainly because I didn’t have any MS. I also didn’t have a pan so ended up spooning the mixture in a muffin tray (makes 6) and they were YUMMOLICIOUS! I’m going to try them again but sub the coconut oil for olive oil. Mainly because my husband can’t have coconut oil due to its saturated fat levels and will let you know. Do you think I’ll get away with using 1/4c of olive oil? Will that be sufficient?
    Thank you once again for sharing…very yummy the day after too!

    September 18, 2013
    • I’m so glad they worked out! I expect the oil conversion amount will be the same. I’d love to know how it works. Thanks for writing!

      September 18, 2013
  17. Kristena #

    I desperately want to make pumpkin scones, any ideas on adapting this recipe? I will leave the blueberries out for sure and maybe add some cinnamon but not sure what other adjustments might be necessary. Thanks for posting this one though, it’s delicious 🙂

    September 21, 2013
    • Hi Kristena! What a brilliant idea you have. I’m going to get busy experimenting. I would probably add 1/4 cup (maybe more) of pumpkin puree (from a can), some cinnamon, and maybe some ground cloves. I’d probably add some extra coconut four to make up for the moisture added by the pumpkin puree. I’ll get to work! Thanks for commenting!

      September 23, 2013
  18. T #

    Just made these and tasted them – FABULOUS! I immediately ran out to buy more cashews so I can make another batch in near future! Thanks so much for this great recipe!
    FYI for anyone who cares – I used raw cashews that were previous soaked and dried in a dehydrator for almost 48 hours and stored in a glass jar (that’s what I had on hand), and only added one pinch of salt. Came out great! This really helped me with having multiple breakfast options for my upcoming busy week (and an lovely item for tea with the ladies). Thanks so much! Looking forward to more recipes!

    September 21, 2013
    • I’m so glad they worked out for you and thanks so much for offering up your cashew technique! 🙂

      September 23, 2013
  19. Emma Lee #

    This recipe looks great. I’m certainly not a paleo policewoman by any stretch. The Costco cashews are cooked in canola oil and not ideal for paleo baking. Do you (or any commenters) have suggestions on where to find cashews whose only ingredient is um… cashews? And what is a reasonable price?? Thanks for posting this recipe!! And beautiful photography as well.

    September 22, 2013
    • Hi Emma! You are so right about the Costco cashews. If you’re looking for a more pure approach, you can do as some other readers have suggested …purchase raw cashews (find them in the bulk foods section of your local grocery store/whole foods), soak the cashews for 4-6 hours in water, then place them in either a counter-top dehydrator or your oven @200-250 F until they’re dry. As far as reasonable price goes, it can be hard to say. I think you can purchase a pound of whole raw cashews from Trader Joe’s for ~ $10. Hope that helps!

      September 23, 2013
  20. Anina #

    Yaaay another success with the scones and yes, they worked just as well with olive oil! Wish i could show u a pic! Im now trying an avocado sweet bread recipe. Wish me luck 🙂

    September 22, 2013
    • I’m so glad they worked out again! Wish I could see a picture too. If you’re on Instagram, you can tag a photo with my handle (@fedandfit) and I’ll see it. Good luck on the avocado sweet bread! Sounds delicious.

      September 23, 2013
  21. marla #

    I made these scones on Saturday and they were delicious! I got distracted and accidentally left out the arrowroot, but they still turned out with a texture similar to cornbread. My husband and 2 year old son devoured the whole batch! I was reading the comments about baking powder and I think a good substitution would be 1/2 tsp. baking soda + 1/2 tsp. lemon juice. The lemon should set off the taste of the blueberries nicely. In fact, I might even add some grated lemon peel to the next batch. Love your blog – keep of the good work!

    September 23, 2013
    • Hi Marla! I’m so glad you and your family liked the scones. Great tip regarding a leavening substitute! I agree that the lemon zest and blueberry would go really well together. Thanks for your feedback!

      September 23, 2013
  22. Michael #

    Why do you need to soak and dehydrate the raw cashews? I thought they were already in that state when you buy them. I am considering just lightly roasting (low heat) raw cashews with a little salt and almond oil.

    September 25, 2013
    • Great question, Michael! It is my understanding that soaking the raw cashews helps to remove certain enzymes that can hinder the absorption of vitamins and minerals, in addition to a few other other benefits.

      September 29, 2013
  23. Leanne #

    These are delicious. I made them with almond flour and they came out perfectly. Thank you so much for the recipe!

    September 28, 2013
    • I’m so happy to hear that! Thanks for commenting.

      September 29, 2013
  24. Liz #

    I made these today with almond flour and honey. They turned out great! Thank you!

    October 11, 2013
  25. Alex #

    I love all the step-by-step pics! Thank you!!

    October 12, 2013
    • My pleasure! Seeing how something is made is really important to me, so I pay it forward 🙂

      October 12, 2013
  26. Marissa #

    I treid this recipe today and it is delicious. More cake like than scone, but delicious all the same. It will become a breakfast favourite I think 🙂 Thanks

    October 13, 2013
  27. Pina #

    Can you use frozen berries?

    October 17, 2013
    • Yes, they’ll work fine. Just be sure to adjust the cooking time so that the scones are finished all the way through. You can ensure this by inserting a toothpick. If it comes out clean, they’re most likely done!

      October 17, 2013
  28. Alex #

    Would it be possible to use cashew butter, and if yes, how much?

    October 17, 2013
    • Hi Alex! I haven’t tried this recipe with cashew butter, so I don’t really know how to advise. It will change the moisture content. You can start off with a direct substitution and then add or subtract amounts as you experiment. Sorry I can’t be of more help!

      October 21, 2013
  29. Nicole #

    I made these this morning and they are simply amazing. I used frozen wild blueberries and added five minutes to the baking time, plus used salted butter for the coconut oil. Cashews I used were raw, I might toast them next time prior to grinding. Thanks!

    November 6, 2013
  30. Shelley #

    Loved these…will make again for Thanksgiving company!

    November 10, 2013
  31. Sterling #

    OK – I never comment in these but simply had to chime in here and let you know how divine these little things are! Luckily I licked the fork AFTER the rest was in the oven, or I fear I would have just eaten the dough right there. I did sub a flax egg for the real thing and it turned out beautifully. I’m now trying to find a hiding place in my kitchen so I don’t have to share! 😉

    November 11, 2013
    • Haha you’re adorable! I’m so glad you liked them, Sterling.

      November 11, 2013
  32. can i make this with cocanut flour and kashew flour together?

    November 12, 2013
    • Hi! You can definitely give it a whirl. I haven’t tried that mixture so I’m no sure what amounts of each to recommend. Keep in mind that coconut flour is really absorbent, so you won’t need much.

      November 12, 2013
  33. Miranda #

    Any thoughts on replacing the egg? Do you think it will work with an egg replacer or with yogurt?

    November 14, 2013
    • Hi Miranda! I’m not sure, but it gives me good food for thought. I’ll start working up some egg-free recipes.

      November 14, 2013
      • Alexandra #

        I just made these with flaxseed as an egg substitute. They came out perfectly! It was delicious. I doubt they will be around after breakfast tomorrow!

        December 21, 2013
  34. Teddy #

    Look amazing. Yum. Two things 1) I wish I had found this on Pinterest so I could pin it and be able to find it again. I guess I could email it to myself though. 2) Do you happen to have nutritional details for the recipe? Thanks!

    December 26, 2013
  35. Coral #

    Thanks for this recipe! It is absolutely delicious!! I never post comments but this time I felt that I had to, to let you know how awesome this recipe is! I made it yesterday and have another pan in the oven right now!! I used frozen blueberries and added about 10 minutes to the cook time – turned out perfect.

    December 31, 2013
  36. Sara #

    Awesome recipe! I just made these with almond flour and cranberries and orange zest instead of blueberries, and they came out perfect!

    January 2, 2014
  37. Can you tell me how much cashew flour/meal I would use in place of 1 1/2 cups of cashews. I have the flour.

    January 10, 2014
  38. Cheryl #

    Trader Joe’s sells cashew meal. If I use that how much would I need?

    January 12, 2014
    • 1 and 1/2 cups works with the TJ’s cf! I use it all the time.

      January 12, 2014

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