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

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.

prep time:
cook time:5 min
ready in:
  • 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