Preheat the oven to 350 F.
Line the bottom of an 8-inch round cake pan with parchment paper
Place the almonds in the bowl of a food processor and pulse until a fine flour forms.
Pour ground almonds into a large bowl.
Add arrowroot and baking powder. Whisk to combine.
In a small bowl, whisk together the egg, coconut oil, orange juice and zest.
Add the liquid ingredients into the dry.
Mix until well combined.
Place scones dough in the cake pan lined with a round of parchment paper.
Flatten and shape into a round approximately the size of the pan.
