I read about them on my friend Teri’s blog, and she gave them rave reviews. Plus, I haven’t done any paleo baking, and so I was intrigued. So intrigued, in fact, that I ordered some Bob’s Red Mill Arrowroot Starch from the interwebs just to make this recipe. (No regrets — I’ll be using this stuff again to make this recipe, so it was a good investment.)
I love that these scones contain so few ingredients (and all things you can feel good about eating), plus it takes all of five minutes to whip up the batter. All wins. (One note: The batter is a SUPER strange consistency. You might be worried about how this recipe will turn out, but fear not. That weirdo batter will transform into something magical.)
When I brought these into my office to share with co-workers yesterday, they solidly positive feedback. And so, my friends, here you have it: some super delicious and not-terrible-for-you scones:
Paleo Blueberry Scones
- 1 1/2 cups cashews
- 1/4 cup arrowroot
- 1/4 teaspoon salt
- 1 cup blueberries (fresh or frozen)
- 1/4 cup extra virgin coconut oil
- 3 Tablespoons maple syrup
- 2 teaspoons vanilla extract
- 1 egg
- Preheat oven to 350 degrees and line a 9-inch round cake pan with parchment paper.
- Blend the cashews in a food processor until powdered.
- In a medium-sized mixing bowl, whisk all the dry ingredients together, then stir in the blueberries.
- Whisk the wet ingredients together.
- Stir wet ingredients into dry ingredients.
- Pour batter into the baking pan and spread to fill the pan.
- Bake for 30 minutes, and let cool for at least 10-15 minutes before slicing.