Paleo lemon blueberry scones

I've been a little obsessed with scones lately and wanted to make some that were both gluten and dairy free. They didn't turn out half bad.... 

Ingredients 

-2 cups almond flour

-1 cup tapioca flour

-1 tsp baking soda

-pinch of sea salt

-zest of a lemon

-2 eggs

-2 TBSP pure maple syrup

-juice from a lemon

-3/4 cup blueberries

1. Pre-heat oven to 325 degrees

2. Mix together the almond flour, tapioca flour, baking soda, salt and lemon zest.

3. Add in the eggs, maple syrup and lemon juice and mix until well combined.

4. Gently stir in the blueberries.

5. Cover the baking sheet with parchment paper and place about 8 large spoonful of dough onto the sheet. 

6. Put in the oven for about 18-20 minutes of until the tops are golden brown.