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Blueberry Scones
Makes 14 scones

Ingredients:

2.5 cups of almond flour
1/2 tsp sea salt
1/2 tsp baking soda
2 eggs
2 TBS coconut nectar (honey works too)
1/4 tsp liquid stevia
1/3 cup melted butter
1/2 cup blueberries (or cranberries)

Directions:

1. Preheat oven to 350. Line a baking sheet with parchment paper or simply grease with butter.
2. In a medium bowl, mix together dry ingredients.
3. In a separate bowl, whisk eggs until combined. Add melted butter and coconut nectar or honey, and stevia.
4. Combine wet and dry ingredients.
5. Fold in blueberries or cranberries.
6. Drop about 1/4 cup at a time of dough onto prepared baking sheets and shape as desired (I like the triangle look personally).
7. Bake for 15 minutes.  Serve with butter or whipped cream for a delicious, filling, low-glycemic breakfast!

Variations:

Add ¼ cup of chia seeds at the time of cooking if desired.
Top with chopped sunflower or hemp seeds for added protein and fats.