Almond Flour Blueberry Scones

Posted on Jul. 28, 2014 by The Nutritional Healing Team
Categories: Recipes

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Prep Time: 10 min

Cook Time: 25 min

Serves: 8





  1. In a medium-sized bowl, mix the almond flour, ¼ cup arrowroot flour, stevia, sea salt, and baking powder.
  2. In a small bowl, whisk together coconut oil and egg.
  3. Slowly add the wet ingredients to the dry, and mix until just combined.
  4. Add your blueberries along with the last ¼ cup of arrowroot flour.
  5. Form the batter into a ball and place on a parchment paper lined baking sheet.
  6. Press into a circle and cut 8 wedges.
  7. Bake at 350 for 20 to 25 minutes, or until golden brown on top.
  8. Cool on a wire rack.


**Store in fridge so they last and just pop in microwave to warm up. Enjoy!

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