Almond Flour Blueberry Scones

1. 1

   Preheat the oven to 350.

2. 2

   In a large mixing bowl, whisk together the almond flour, arrowroot flour, baking powder and salt.

3. 3

   In a small bowl, whisk together the eggs, maple syrup, and butter.

4. 4

   Add the wet ingredients to the dry ingredients until just combined.

5. 5

   Stir in the blueberries, then transfer dough to a lightly floured work surface and form into a 10-inch circle.

6. 6

   Cut the dough into 8 wedges and place on a parchment-lined baking sheet.

7. 7

   Bake for 20 minutes, rotating halfway through, until golden brown and cooked through.

8. 8

   Cool on a wire rack and serve.

* Per serving · 4 servings · Values may vary.

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