Almond Flour Blackberry Scones

Preheat the oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.
Mix the eggs, avocado oil, pure maple syrup, vanilla extract and almond extract in a large mixing bowl until the wet mixture is combined.
In a separate bowl, stir together the almond flour, baking powder, baking soda, and sea salt.
Transfer the dry ingredients to the bowl with the wet ingredients and mix well until a thick and sticky dough forms.
Chop the blackberries in half and gently fold them into the scone dough.
Turn the dough out onto a cutting board and use your hands to form it into a large disc.
Use a sharp knife to cut 8 equal size triangles.
Transfer the triangles to the prepared baking sheet. I’ve found this to be easiest with the use of the spatula. The dough will try to fall apart, but it is easily pliable, so you can simply press it back together.
The dough expands during the baking process, so be sure to leave plenty of room between each scone. Bake in the preheated oven for 20-25 minutes, or until golden brown (I do 20).
Remove the scones from the oven and allow them to cool for at least 10 minutes before serving.
If you’d like, make a simple powdered sugar glaze by stirring 1 cup of powdered sugar together with 2 tablespoons of water or lemon juice. Drizzle the glaze over the scones before serving.