Blueberry Scones (grain-free, naturally sweetened, Paleo Friendly)

There’s nothing in the world like a blueberry scone.

To me, scones are the perfect amount of sweet.

Especially when blueberries are involved.


My absolute favorite scone recipe is from The Food Lover’s cookbook Gather.

It’s seriously the best scone recipe. Ever.

Last week, I was in Starbucks treating myself to an iced coffee, when I caught myself looking at the blueberry scones…and kind of wanting one.

So I decided to make some.


Blueberry Scones (grain-free, naturally sweetened, Paleo Friendly)
Prep time
Cook time
Total time
Serves: 8
  • 2 cups almond flour
  • ½ cup arrowroot flour
  • 2 Tbsp maple syrup
  • ½ tsp sea salt
  • 2 tsp baking powder
  • 4 Tbsp pastured butter, melted
  • 1 egg
  • 1 cup blueberries
  1. In a medium-sized bowl, mix the almond flour, ¼ cup arrowroot flour, sea salt, and baking powder.
  2. In a small bowl, whisk together the maple syrup, butter and egg.
  3. Slowly add the wet ingredients to the dry, and mix until just combined.
  4. Add your blueberries along with the last ¼ cup of arrowroot flour.
  5. Form the batter into a ball and place on a parchment paper lined baking sheet.
  6. Press into a circle and cut 8 wedges.
  7. Bake at 350 for 20 to 25 minutes, or until golden brown on top.
  8. Cool on a wire rack.


IMG_5154_1 These are seriously good.

IMG_5156_1 Like…we ate five of them before I could even take pictures of them…

If you like scones, you’ll love them.

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43 Responses to Blueberry Scones (grain-free, naturally sweetened, Paleo Friendly)

  1. Dolores K. July 9, 2013 at 9:56 PM #

    Can you use frozen blueberries?

    • Allison July 10, 2013 at 10:24 AM #

      Hi Dolores! Yes, I think you could use frozen blueberries. You might need to adjust the amount of arrowroot flour, but I’m pretty sure it will work! Let me know how it goes…

      • Lydia July 12, 2013 at 4:55 PM #

        What’s the difference with arrowroot flour vs. more almond or even coconut flour? Never heard of arrowroot? :-/

      • HollyH November 21, 2013 at 6:48 PM #

        I used frozen blueberries and it worked fine but coated them in 1Tsp of arrowroot. Also I froze them after picking them flat on a sheet in freezer then bagged. They arent clumpy this way. Took 7 minutes from start to oven. Super yummy recipe. I also added cinamon. 1/8 tsp. M husband and picky 5.5 year old loved them too. (Freezing fruit we pick in summer while fresh is much tastier and we know where it came from)

    • marcia kimball January 16, 2015 at 6:09 PM #

      omg I just made these i am sick and wanted something a little sweet I used frozen blueberries that I brought from Nh i even picked some myself they are awesome Homerun thanks…..

  2. Kathy Miller July 12, 2013 at 5:28 PM #

    What is arrowroot flour?

    • Allison July 15, 2013 at 4:02 PM #

      Hey Kathy! I just wrote this to Lydia above, but here’s the scoop on arrowroot:Arrowroot flour is kind of like cornstarch and is usually used as a thickener. In Paleo recipes, it gives baked goods a more conventional texture rather than being gritty or dry. Here is a great article about arrowroot versus cornstarch

      • Stephanie July 16, 2013 at 6:58 PM #

        Hi ~ This recipe looks so yummy! I was wondering two things because of diet/health issues. One is, can gelatin powder be used instead of the arrowroot? Also, what would be a good amount to sub for the almond flour, using coconut flour instead (and then also number of eggs)? Thank you!

        • Allison July 17, 2013 at 10:20 AM #

          Hi Stephanie, I would use a coarse flour to replace the almond flour– coconut flour might be too fiberous and will probably make the scones pretty dry. I would actually substitute coconut flour for the arrowroot flour– and maybe add a bit of gelatin. The scones might be more crumbly using coconut flour…and I haven’t actually experimented with this– just my intuitive ideas…let me know how it comes out!

  3. Louise July 14, 2013 at 11:51 AM #

    These were very good! Fell apart, though. Any suggestions, or is that how they are supposed to be?

    • Allison July 15, 2013 at 4:03 PM #

      hmm…they shouldn’t fall apart–maybe try adding the second 1/4 cup of arrowroot one tablespoon at a time until it reaches a doughy consistency…

      • Louise July 16, 2013 at 8:06 PM #


  4. Elisa July 15, 2013 at 5:45 PM #

    OMG, thank you so much for the print button. I will make these today.

  5. Stephanie July 16, 2013 at 5:24 PM #

    What can you use in the place of the almond flour? Also no potato, or millet or soy. Maybe tapioca? Or quinoa flour? And also how much?

    • Allison July 17, 2013 at 10:22 AM #

      I would replace the almond flour with a coarser flour– like quinoa as opposed to tapioca. Any kind of nut flour should work–and the quinoa flour or rice flour would work too– I would replace them one to one.

  6. stephanie July 17, 2013 at 2:07 PM #

    Also can I switch the arrowroot flour to tapioca, just because I dont have any?

    • Allison July 17, 2013 at 2:33 PM #

      Yes– I think the tapioca flour would work in the place of the arrowroot.

  7. buttoni July 21, 2013 at 9:52 AM #

    These look DELICIOUS!

  8. Kesse July 24, 2013 at 4:57 PM #

    Can I use cornstarch instead of arrowroot flour? I know that’s backward but that’s what I’ve got right now. I’ve never used arrowroot flour so I wasn’t sure if it’s a 1:1 replacement. Thank you in advance!

    • Allison July 24, 2013 at 5:00 PM #

      Hmm…I don’t think they’ll turn out the same with cornstarch. Honestly I’ve not used cornstarch in many recipes. Arrowroot doesn’t really taste like anything…as long as cornstarch doesn’t have a super distinct flavor it should be fine.

  9. Sara C. Woodward Airth July 29, 2013 at 4:12 PM #

    These are wonderful! I just replaced the arrowroot with teff flour (I’ve found that it acts similarly and just makes it slightly darker in color) and I made my in a greased pie plate. For those of you who are dairy-free, earth balance spread worked equally as well as butter.

  10. Megan August 22, 2013 at 12:10 PM #

    I cannot do dairy period… Could I SUV coconut oil for butter? Thanks!

    • Allison August 23, 2013 at 10:06 AM #

      Hi Megan- I think you could substitute the coconut oil for butter– you could also try Palm Shortening like Spectrum brand shortening. Let me know how it goes!

  11. buttoni August 22, 2013 at 9:56 PM #

    These look lovely, Allison. I’d like to try them soon!

  12. flowerchild1969 September 15, 2013 at 6:04 PM #

    Well they look beautiful. They are not sweet enough for our taste. We will have to put honey on them to eat them. Also I find the arrowroot powder to have a slight different taste I am not used to. It was a good try for my first grain free scone though.

  13. Jane J December 16, 2013 at 11:04 PM #

    Tapioca flour IS arrowroot flour 🙂

    • Allison December 17, 2013 at 7:43 AM #

      AH. I see…those tricky people with their labeling… thanks, Jane 😉

  14. H December 27, 2013 at 7:31 PM #

    I just made these. SOOOOO YUMM!!! Perfect recipe.

  15. Abby October 2, 2014 at 12:25 AM #

    I’ve been on a 30 day clean eating challenge and wanted a baked good fix. This did it! It was delicious. I added dates instead of maple syrup and used tapioca flour and frozen blueberries and added some pecans. I also used ghee. Thanks for the recipe!

    • Gwen July 22, 2015 at 6:19 PM #

      I would like to try these without the maple syrup as well! When you say you substituted dates for the maple syrup, did you just finely mince them or did you boil them down into a syrupy consistency?

  16. Laurel June 25, 2015 at 8:46 AM #

    So I may be a little late to the party but I wanted to let you know that I’ve made these twice in the last two weeks. I’m allergic t both dairy and eggs so had to use vegan butter and an egg replacer, but! This last time I replaced about a tsp of the melted butter with cocoa butter. I also used 3 Tbsp of fresh lemon juice for the egg replacer with 1 Tbsp of ground flax seed and zest of the lemons. Lemon blueberry muffins. Yeah and thank you.

    • Allison June 25, 2015 at 10:03 AM #

      Awesome, Laurel! I’m so glad you like them! Those modifications sound great!

  17. Jasmine October 4, 2015 at 11:37 AM #

    This is an amazing recipe! I make these kind of a lot in the colder months in hopes they last the week (they usually get eaten in a few days :)) I sub the butter with coconut oil and the sometimes the maple for honey and they are beyond buttery (somehow) and filling! Just wanted to say thanks 🙂

    • Allison October 6, 2015 at 10:56 AM #

      You’re welcome, Jasmine! Thanks for trying the recipe!

  18. Martina OReilly January 29, 2017 at 6:44 AM #

    Horrified when I googled the amount of carbs in Arrowroot flour!!!!!!! Otherwise scones were lovely

  19. Martina OReilly February 4, 2017 at 8:06 AM #

    Could you use psyllium husk instead of arrowroot to reduce the carbs?

    • Allison February 10, 2017 at 9:45 AM #

      Hmm…I’m not sure. I use the arrowroot to make the batter a bit finer (if that makes sense). You could try using potato starch, which is a resistant starch, but I’m not sure psyllium husk would work because it’s too coarse. Let me know if you try it and how it goes.


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