Almond Flour Blueberry Scones
INGREDIENTS
- 2 cups almond flour
- 1/2 cup arrowroot flour
- 2 teaspoon baking powder
- 1/2 teaspoon Himalayan salt
- 2 eggs
- 5 tablespoons maple syrup
- 4 tablespoons melted unsalted butter
- 1 tsp. vanilla
- 1 cup fresh or frozen blueberries
HOW TO MAKE IT
Step 1
Preheat the oven to 350°. In a large mixing bowl, whisk together the almond flour, arrowroot flour, baking powder and salt.
Step 2
In a small bowl, whisk together the eggs, maple syrup, vanilla and butter. Add the wet ingredients to the dry ingredients until just combined. Stir in the blueberries. Transfer dough to a parchment lined baking sheet and form into a 10-inch circle, about 3/4 inch thick.
Step 3
Bake for 30 minutes, until golden brown and cooked through. Cut into 8 wedges and separate the wedges a bit. Return to oven and bake 5 minutes more. Cool on a wire rack and serve.
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