PALEO BLUEBERRY SCONES

1 1/2 cup blanched almond flour

1/4 cup arrowroot

pinch of salt

1 tsp. baking powder

1 cup fresh blueberries

1/4 cup extra virgin coconut oil

3 T. maple syrup

2 tsp. vanilla

1 egg

Preheat oven to 350 degrees. Line a 9 inch round cake pan with parchment paper. Combine dry ingredients, then mix in the blueberries. Combine wet ingredients and mix into the dry ingredients. Stir well and then spread into pan. Bake about 30 minutes until golden and toothpick comes out clean.