Christina's Gluten-free Blueberry Scones

adapted from eatgood4life.com

1 egg

1/4 cup coconut oil

1/4 cup unrefined sugar (adding squeeze of lemon juice since I use refined)

1 cup almond flour 

1/2 cup rice flour

2 tbsp arrowroot powder, or cornstarch

1 tsp vanilla

6 oz fresh blueberries

1/4 cup unsweetened shredded coconut

1 tsp baking powder

1 tsp cinnamon

1/2 tsp salt

Preheat oven to 350F. Line a 9 inch round baking pan with unbleached parchment paper all the way up to the sides of the baking pan, just like in the pictures. Set aside.

In a mixing bowl, add the egg, sugar and coconut oil. Beat until combined. Add the remainder of the ingredients except the blueberries and mix through. Add the blueberries and gently with your hands incorporate them into the batter.

Press the batter into the prepared baking pan and sprinkle some coarse sugar over the top. Bake for 35-40 minutes.

Let the scones cool for at least 15 minutes. Pulling from the parchment paper, lift the scones up from the pan and cut into 8 pieces. You can store them on a cake stand for up to two days.