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Blueberry Scones by


Next time I might try adding some lemon zest as well.


1 cups Cashews
cup Arrowroot
Pinch of Salt
1 tsp Baking Powder
1 cup Fresh Blueberries
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!

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