3/4 cup breakfast sausage, cooked, crumbled, and drained of grease
In a large mixing bowl, whisk together the almond flour, arrowroot, sea salt, and baking soda. Stir until all clumps are broken up and it’s well incorporated.
Add the fresh blueberries and stir to incorporate with a wooden spoon.
In a temperate bowl, add the coconut oil, maple syrup, vanilla extract, and egg. Whisk together until it’s well incorporated.
Pour the wet ingredients into the dry and stir together until the batter is even.
Fold in the breakfast sausage crumbles (make sure all excess grease is drained before adding).
In a 9 – 10 inch round pan (or castiron skillet) that is either well coated with butter (may substitute with evoo) or lined with a parchment paper circle, add the batter. Using either a greased spoon or your hand, press the wet batter into the pan so that it is spread to the edges.
Bake at 350 for 30 minutes.
Let cool, slice into scones or cut out circles with cookie cutters and serve!
Store in an airtight container in the refrigerator if not eating right away.