A combination of almond and arrowroot flours makes for perfectly dense, crumbly breakfast scones in this easy-to-follow recipe.
Slideshow: Brunch Recipes
2 cups almond flour
1/2 cup arrowroot flour
2 teaspoon baking powder
1 teaspoon kosher salt
4 tablespoons maple syrup
4 tablespoons melted unsalted butter
1 cup fresh blueberries
How to Make It
Preheat the oven to 350°. In a large mixing bowl, whisk together the almond flour, arrowroot flour, baking powder and salt.
In a small bowl, whisk together the eggs, maple syrup, and butter. Add the wet ingredients to the dry ingredients until just combined. Stir in the blueberries, then transfer dough to a lightly floured work surface and form into a 10-inch circle.
Cut the dough into 8 wedges and place on a parchment-lined baking sheet. Bake for 20 minutes, rotating halfway through, until golden brown and cooked through. Cool on a wire rack and serve.
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