Instructions

1. Preheat oven to 350ºF.
2. In a medium mixing bowl add the blanched almond butter, vanilla, maple syrup, egg and sea salt and blend on medium speed for two minutes.
3. Add the baking soda to the batter and pour the vinegar on top of the baking soda. This will created a fizzy substance and will help your scones rise properly. Fold this into the batter.
4. With a wooden spoon, stir in the tapioca flour.
5. Gently fold in blueberries and then fold in the blanched almond flour.
6. Scoop onto a cookie sheet, you should have enough batter to make 8-10 scones.
7. Bake for 16-18 minutes or until lightly brown.
8. Allow to cool and add a glaze if desired.