Good thing these sour cream and blueberry scones are healthy because they are completely addicting! Made with almond flour, they have a perfect texture, less carbs and sugar than traditional scones and lots of nutrients to power your brain.
Carefully mix the wet ingredients into the dry using a spoon. Once the dough is mixed, turn it out onto a clean countertop or piece of wax paper. Shape the dough into a wheel about 1 inch thick before using a sharp knife to cut into 8 wedge-shaped sections.
Bake at 350 degrees Fahrenheit for 20 minutes (this is for high altitude. See notes for sea level instructions).
I developed this recipe where I live at 6,500 ft elevation, which is considered "high altitude". Please refer to the instructions below to make adjustments for the elevation of your location.