Blueberry Scones

My search for perfect paleo-friendly scones continues. These were amazing. Make sure to follow the steps.

Blueberry Scones

1 1/4 c. cashew or almond flour (process cashew meal in a food processor or blender until it reaches a finer texture)
2 eggs
2 Tbsp. honey
1 tsp. vanilla extract
1/2 tsp. almond extract
1 tsp. apple cider vinegar (raw, unfiltered)
1/2 tsp. baking soda

1/4 tsp. sea salt
2/3 c. tapioca, arrowroot, or potato starch
1 c. cashew or almond meal

1 c. fresh blueberries

1. In a small bowl combine flour, eggs, vanilla, and almond extract.
2. Add apple cider vinegar over baking soda in the mixture. Let the baking soda bubble up with the vinegar and then fold the bubbles into the batter.
3. In another bowl mix together the starch, another cup of flour, and salt.
4. Add flour mix to batter. Fold in gently.
5. Fold blueberries in gently.
6. Bake at 350 for 16-20 mins. Until edges are golden and tops are cracked.