A combination of almond and arrowroot flours makes for perfectly dense, crumbly breakfast scones in this easy-to-follow recipe. Slideshow: Brunch Recipes
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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Aggregate Rating value: 5
Review Count: 1
Worst Rating: 0
Best Rating: 5
Author Name: Oksana Seaman
Review Body: Delicious! I substituted raisins for blueberries and dusted them with powdered sugar.
Review Rating: 5
Date Published: 2016-10-29
