Almond Flour: For the best tender texture, make sure to use blanched almond flour (blanched almonds without the skins that have been processed into a flour), instead of almond meal (processed whole almonds).

Maple Syrup: I used maple syrup as a natural sweetener. However, feel free to use another liquid sweetener of choice (such as agave nectar or honey). If you are diabetic or insulin-resistant, I recommend using maple-flavored monkfruit syrup.

Egg: The egg helps to bind the ingredients together, so make sure you don’t leave it out.

Vanilla Extract: I like adding vanilla extract for extra flavor, but if you’re not a fan of vanilla, feel free to use almond extract for a more intense almond flavor instead.

Baking Powder: Baking powder is the only leavening agent used to raise the scone dough, so make sure to include it in. If you are Celiac or gluten-intolerant, make sure to use gluten-free baking powder.

Butter: I used dairy-free butter (vegan butter) to keep this recipe dairy-free. Alternatively you may use melted coconut oil instead (I recommend using refined coconut oil for a more neutral flavor, as opposed to extra virgin coconut oil which has a more pronounced coconut flavor). If you are not lactose-intolerant, go ahead and use regular butter instead.

Blueberries: Since this is a recipe for blueberry scones, make sure to add them in. Alternatively, you may use other types of berries as well (such as raspberries, blackberries or strawberries).