Preheat the oven to 375 degrees F and line a large baking sheet with parchment paper.

Whisk the eggs, avocado oil, pure maple syrup, and extracts together in a mixing bowl until well-combined. Stir in the almond flour, baking powder, baking soda, and sea salt until combined and a thick sticky dough forms.

Carefully stir in the frozen blueberries until they are well distributed throughout the dough. Note that the dough is meant to be sticky, but it shouldn’t be so wet and sticky that you can’t easily form it into a disc or cut it. If the dough is too sticky, continue adding almond flour until you’re able to shape the dough. Depending on what brand of almond flour you use, this may require an additional ½ cup to 1 cup of almond flour.

Form the dough into a round disc shape.

Use a knife to cut it into 8 equal sized triangles.

Space the triangles out over the baking sheet.

Bake for 20 to 25 minutes, or until the scones are golden-brown. Allow the scones to cool for at least 15 minutes before serving. If you’d like, you can make a simple powdered sugar glaze and drizzle it over the scones. 

Store any leftover scones in an airtight container in the refrigerator for up to 10 days.