Gluten-Free Blueberry Scones

Directions

• Step 1
  Preheat oven to 350°F. Line a 9" cake pan with parchment paper and grease with non-stick cooking spray.
• Step 2
  In a large bowl, whisk together almond flour, arrowroot starch, baking soda, salt, and coconut or regular sugar. Using a fork and knife or a pastry cutter, cut butter evenly into the flour mixture until it resembles small peas.
• Step 3
  In a small bowl mix together egg, almond milk, vanilla extract, and lemon juice.
• Step 4
  Mix wet ingredients with dry ingredients until thoroughly incorporated. Add blueberries and mix. Batter will be thick. Tip dough out onto the prepared baking sheet. Pat out to a circle (½" thick). Using a dough scraper or large knife, cut circle into 8 triangles. Separate triangles slightly.
• Step 5
  Bake for 25–30 minutes, until edges of the scone are golden-brown and a toothpick inserted in the middle comes out mostly clean with few crumbs.