Preheat the oven to 375oF (190oC) and line a baking sheet with parchment paper.
Combine eggs, applesauce, flax meal, maple syrup, vanilla, and cinnamon in a bowl, and let sit for 5 minutes to allow for thickening.
Add in almond flour, baking powder, blueberries, and almond slices.
To make the scones, pour onto the counter and, with floured hands, work the dough into a ball as best you can. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges. For smaller scones, press dough into two 5-inch discs and cut each into 8 wedges.
Carefully place on the baking sheet and bake for 15 minutes.
Notes:
Blueberries are an excellent source of flavonoids (antioxidants) that help to combat free-radical damage.
