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Paleo Almond Scones. Triple Almond Scones. Gluten Free. Grain Free.
Preheat oven to 350F. Line a baking sheet with a Silpat or parchment paper. Combine almond flour, arrowroot flour, salt and baking powder in a large mixing bowl. If there are any lumps in the almond flour, use a fork to break them up.
In the bowl of a stand mixer or another large mixing bowl, combine maple syrup, almond and vanilla extract with the egg.
Turn on mixer and slowly pour in melted coconut oil until well combined. (If using a hand mixer, begin beating mixture and slowly pour in melted coconut oil.)
Pour the liquid mixture into the flour and mix until well combined.
Finally, stir in the slivered almond pieces until mixed throughout. Use your hands to form the dough into a ball. Place on baking sheet and gently press down to flatten.
Cut into eight triangles and bake for 20 to 25 minutes (I had to bake until 25 minutes to get nice brown edges) or until edges are nice and brown but not burnt. Remove and cool completely on a wire cooling rack.