• In a food processor combine the almond flour, arrowroot, baking soda, baking powder, and salt. Pulse in the cold butter until the butter is pea-sized. If you don't have a food processor you can use a pastry cutter to cut the butter into the flour.
• In a large bowl whisk together the eggs, sour cream, and maple syrup.
• Using a wooden spoon combine the dry mixture with the wet mixture. Fold in the blueberries and fresh thyme.
• Place the dough in the fridge to chill for 10-15 minutes.
• Preheat oven to 350°. Line a baking sheet with parchment paper. Sprinkle your work surface with a bit of blanched almond flour and melt 1 tbsp of butter to brush the top of your scones.
• Remove dough from the refrigerator and place on your floured surface. Shape the dough into a large circle, then cut into 8 even triangles by cutting in half twice.
• Brush the tops of the scones with melted butter.
• Carefully place each scone onto the prepared baking sheet. Bake for 16-18 minutes or until scones are golden along the edges.
• Remove from the oven and sprinkle with additional fresh thyme.
• Serve warm or room temperature with thick spread butter and your favorite jam

OPTIONAL Sour Cream Glaze

• In a small bowl whisk together 1/4 cup sour cream with 1 tbsp maple syrup and 1 tbsp oat milk or almond milk to thin out. Consistency should be like a drizzly glaze.