Crumbly, delicious scones don't need tons of gluten. These are free of refined grains, sugars, and oils; and full of healthy fats, antioxidants, and flavor. They are perfect for Paleo eaters or anyone looking for a sweet but healthy treat. (Can't find cashew flour? Grind some up at home with the nuts and a blender.)

9 Ingredients

  • 1 1/3 cups cashew, almond, or hazelnut flour
  • 1/2 cup arrowroot flour
  • 1/8 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 cup coconut oil
  • 3 tablespoons maple syrup
  • 2 teaspoons vanilla
  • 1 egg
  • 1 cup fresh or frozen blueberries

Nutrition Facts

  • Calories 2036
  • Protein 41 g
  • Carbs 175 g
  • Fiber 12 g
  • Sugars 63 g
  • Sodium 757 mg
  • Fat 139 g
  • Saturated 63 g
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Directions

  1. Preheat oven to 350 degrees.
  2. In a bowl, combine cashew flour, arrowroot flour, salt, and baking powder.
  3. In a second bowl, combine coconut oil, maple syrup, vanilla, and egg.
  4. Add wet ingredients to dry ingredients, and stir using a spatula until a well-combined dough forms.
  5. Fold in blueberries. Pour batter into a round 9-inch pan.
  6. Bake for about 30 minutes, until crust becomes golden brown. Let cool for 10 to 15 minutes before cutting with a pizza cutter or knife. 
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