Almond Flour Blueberry Scones

• 2 cups almond flour
• 1/2 cup arrowroot flour
• 2 teaspoon baking powder
• 1 teaspoon kosher salt
• 2 eggs
• 4 tablespoons maple syrup
• 4 tablespoons melted unsalted butter
• 1 cup fresh blueberries

1. Preheat the oven to 350.
2. In a large mixing bowl, whisk together the almond flour, arrowroot flour, baking powder and salt.
3. In a small bowl, whisk together the eggs, maple syrup, and butter.
4. Add the wet ingredients to the dry ingredients until just combined.
5. Stir in the blueberries, then transfer dough to a lightly floured work surface and form into a 10-inch circle.
6. Cut the dough into 8 wedges and place on a parchment-lined baking sheet.
7. Bake for 20 minutes, rotating halfway through, until golden brown and cooked through.
8. Cool on a wire rack and serve.

almond flour, arrowroot flour, baking powder, kosher salt, eggs, maple syrup, butter, fresh blueberries

Taken from www.foodandwine.com/recipes/almond-flour-blueberry-scones (may not work)