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

By coffeycake

Ingredients

• 2 cups almond flour
• 1/2 cup arrowroot powder
• 2 tsp baking powder
• 1/2 tsp sea salt
• 2 Tbsp maple syrup
• 4 Tbsp pastured butter
• 1 egg
• 1 cup blueberries

Preparation

Step 1

In a medium-sized bowl, mix the almond flour, 1/4 cup arrowroot flour, sea salt, and baking powder.
In a small bowl, whisk together the maple syrup, butter and egg.
Slowly add the wet ingredients to the dry, and mix until just combined.
Add your blueberries along with the last 1/4 cup of arrowroot flour.
Form the batter into a ball and place on a parchment paper lined baking sheet.
Press into a circle and cut 8 wedges.
Bake at 350 for 20 to 25 minutes, or until golden brown on top.
Cool on a wire rack.