Blueberry Almond Scones

A few weeks ago, a came across a recipe for Paleo Blueberry Scones.  It was on the blog Fed and Fit.  She has lots of great recipes!  Definitely check her out!  I have been wanting to make scones for while now.  I am so glad I made these Blueberry Almond Scones.  I deviated from the original recipe a bit, and I think it came out great!  If you enjoy blueberry recipes this time of year, you may also like my Blueberries and Cream Popsicles or my Banana Blueberry Muffins.

Blueberry Almond Scones - My Whole Food Life

I love almond extract, so I try and add it whenever I can.  I went so well in these blueberry almond scones.  I also made mine vegan by using flax eggs.  I loved that the original recipe called for cashews as a base.  You all know I love making all my flourless cookie recipes with cashews!   I hope you enjoy it this as well.

Blueberry Almond Scones

Yields 8 slices

Blueberry Almond Scones

Delicious Blueberry Almond Scones that are vegan, gluten free and paleo!

10 minPrep Time

30 minCook Time

30 minTotal Time

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Ingredients

Instructions

  1. Preheat oven to 350.
  2. In a food processor , process the cashews into a powder.
  3. Add them to a bowl with the rest of the dry ingredients.
  4. In a smaller bowl , mix all the wet ingredients.
  5. Add wet to dry and mix until combined. I did this by hand with a spatula .
  6. Line an 8 inch round pan with parchment paper.
  7. Pour the mixture into the pan.
  8. Bake for 30 minutes.
  9. Let cool completely before cutting into slices. I used a pizza cutter to cut mine.
  10. Store the scones in the fridge. They should last about 2 weeks that way. Enjoy!

Notes

Recipe adapted from here .

http://mywholefoodlife.com/2015/06/04/blueberry-almond-scones/

Blueberry Scones Steps

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16 thoughts on “Blueberry Almond Scones

  1. I was just wondering how much cashew meal you would use that’s already ground up. I have some meal and I want to use that up before using up my whole cashews. Thanks! Love your blog!!

    1. Thank you! If I had to guess, I would say 3/4 cup to 1 cup meal? If you try it using the meal, I would love to know the results. 🙂

      1. Oh my gosh, these were the bomb!! I used 1 cup cashew meal and they turned out perfect! I cannot wait to find excuses to make these more often.

  2. Hi

    Anything I can use in place of cashews ? Another nut ?
    If not do you have another recipe that uses another nut, almond ?

    Thanks

  3. I’ve made these before and they were fabulous! I’m thinking about adding banana this time since I have some brown ones. Do you think I need to adjust the amount of cashew meal to offset the liquid from the banana? Love your site.

  4. These are fantastic! I made them with strawberries from our garden this morning instead of blueberries–delicious! All 5 of our kids loved them too–can’t beat a kid approved recipe. Thanks!

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