Blueberry Scones

2 1/2 cups Almond flour

1/2 tsp baking soda

1/4 tsp salt

1 TSP cinnamon

3 Tbsp melted butter

2 eggs

1/2 tsp apple cider vinegar

2 Tbsp coconut milk

1 Tbsp vanilla extract

2 Tbsp honey

1 cup blueberries

1/2 Tbsp coconut sugar mixed with 1/2 Tbsp cinnamon (set aside)

Preheat oven to 350°. Mix wet ingredients, set aside. Mix dry, then hand stir wet into dry until just combined, then add blueberries and gently incorporate. Dump into large parchment paper square and form into 1-1 1/2″ thick round. Put parchment paper onto baking sheet and sprinkle on the cinnamon sugar mixture, then bake for 25 minutes or until middle is no longer raw and squishy. Let cool on rack for 5 minutes before cutting with a pizza cutter. See below for optional drizzle.

Drizzle:

3 tbsp melted butter

3 tbsp maple syrup

Cinnamon optional

Tbsp of heavy cream optional

Mix and pour over warm scones

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