Recipes Almond Flour Blueberry Scones 3.9 (8) 9 Reviews A combination of almond and arrowroot flours makes for perfectly dense, crumbly breakfast scones in this easy-to-follow recipe. Slideshow: Brunch Recipes By Emily Farris Published on March 6, 2014 Print Rate It Share Share Tweet Pin Email A combination of almond and arrowroot flours makes for perfectly dense, crumbly scones in this easy-to-follow recipe. Photo: © Emily Farris Active Time: 10 mins Total Time: 30 mins Yield: 8 Ingredients 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 Directions 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. Rate it Print