Blueberry Scones (tweaked this and am very happy with the results)
could be non-vegan (or vegan in parenthesis)
2 cups of almond flour
1/4 cup of oat fiber
2 tsp baking powder
1/2 tsp sea salt
2 tbl. swerve or Truvia to taste
1 egg (or 1 flax egg)
4 tbl. butter (or coconut oil)
1 tsp vanilla
2 tbl. almond milk or light coconut milk
1 cup of blueberries
Preheat oven to 350. Prepare a baking sheet with parchment paper. Mix dry ingredients together -- use a fork to mash out any clumps in the almond flour. Mix together the liquids. Pour the liquids into the dry. Mix with a fork -- it's a quick mix. Add in the blueberries.
Pour the "mess" onto the parchment paper. Use your hand to bring it together and form it into a circle -- then use your hand to press it down - you don't want it too thick or too thin. Cut it into wedges and separate the wedges so there is some room in between.
Bake 25 minutes or until brown - don't over bake.