Almond Flour Blueberry Scones

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.