Blueberry Almond Scones

Prep Time 10 min Cook Time 30 min Serves 8 slices     adjust servings

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


  • 1 1/4 cups raw cashews
  • 1/4 cup arrowroot powder
  • 1/2 tsp sea salt
  • 1 tsp baking powder
  • 1 tsp ground vanilla beans (extract will work too)
  • 1 cup fresh blueberries (frozen, thawed may work too)
  • 1/4 cup coconut oil (measure after melting)
  • 1/4 cup maple syrup
  • 1 tsp almond extract
  • 2 flax eggs (real eggs work too)


  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!


Recipe Notes

Recipe adapted from here .

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