Paleo and Vegan Berry Scones

Lightly sweetened, moist and delicious vegan berry scones that are completely paleo, too? Sign me up! These scones are made with raw cashews, filled with fresh fruit and make the perfect breakfast, snack or dessert. Grain free, dairy free, kid-approved and so easy to make!

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 245kcal

Author Monica Stevens Le

Ingredients

1 1/2 cups raw cashews
1/4 cup arrowroot flour
a pinch of sea salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup coconut oil melted but at room temperature
3 tablespoons pure maple syrup
1 1/2 teaspoons pure vanilla extract
1 tablespoon chia seeds see notes
2 1/2 tablespoons water see notes
1/2 cup strawberries diced
1/2 cup blueberries

Instructions

Line an 8 inch (20 cm) cast-iron pan with parchment paper. Preheat the oven to 350°F and adjust the oven rack to the middle position.
Blend the cashews in a food processor until they reach a powder consistency and transfer to a large bowl. Add the rest of the dry ingredients and whisk together. Set aside.
In a small bowl, whisk all the wet ingredients, except for berries. Stir the wet ingredients into the dry until well incorporated.
Pour the mixture into the prepared cast-iron pan. Lightly place the berries all over the top of the scone batter.
Bake for 26–30 minutes, until the edges look golden brown and a toothpick inserted into the center comes out clean. Let cool for at least 15 minutes before slicing and serving.

Notes

You will be making a chia egg using the chia seeds and water. Combine them together in a small bowl and let sit for 5 minutes in the refrigerator to set. When ready, add to the wet ingredients mixture.

Nutrition