Step 1: Combine almond flour, arrowroot starch, baking powder, and salt. Whisk to combine.
Step 2: Add the wet ingredients to the dry ingredients.
Step 3: Gently fold in blueberries. Chill for 30 minutes.
Step 4: Form dough into a smooth and even disc. Slice into eight equal wedges.
Step 5: Transfer triangles to the parchment-lined baking sheet.
Step 6: Brush the top of the scones with almond milk. Bake for 16-19 minutes.