1¼ cups raw cashews
¼ cup arrowroot powder
½ tsp sea salt
1 tsp baking powder
1 tsp ground vanilla beans (extract will work too)
1 cup fresh blueberries (frozen, thawed may work too)
¼ cup coconut oil (measure after melting)
¼ cup maple syrup
1 tsp almond extract
2 flax eggs (real eggs work too)

Read more at http://mywholefoodlife.com/2015/06/04/blueberry-almond-scones/#lvWkE5FpkIEPFgK7.99

1 ¼ cups raw cashews 1 tsp baking powder 1 tsp ground vanilla beans (extract will work too) 1 cup fresh blueberries (frozen, thawed may work too) 1 tsp almond extract 2 flax eggs (real eggs work too)

Preheat oven to 350.
In a food processor, process the cashews into a powder.
Add them to a bowl with the rest of the dry ingredients.
In a smaller bowl, mix all the wet ingredients.
Add wet to dry and mix until combined. I did this by hand with a spatula.
Line an 8 inch round pan with parchment paper.
Pour the mixture into the pan.
Bake for 30 minutes.
Let cool completely before cutting into slices. I used a pizza cutter to cut mine.
Store the scones in the fridge. They should last about 2 weeks that way. Enjoy!

Read more at http://mywholefoodlife.com/2015/06/04/blueberry-almond-scones/#lvWkE5FpkIEPFgK7.99