Preheat oven to 350 degrees and line a baking sheet with parchment paper.
Mix together almond meal, arrowroot flour, Parmesan, scallions, salt and baking soda. Mix well until fully combined.
Using a course grater, grate the butter into the flour mixture. Alternatively you can dice up the butter into pea-size pieces. The flecks of butter is what makes these rise so be sure to follow this step.
Mix butter into the flour mixture gently, trying not to use your hands too much and warm the butter. Once basically incorporated, use a spatula to mix in the eggs. Mix one more time until batter comes together and set aside-don’t over mix!
Fill an ice cream scoop with batter or use a spoon to drop mounds of batter on to the baking sheet. Press down slightly. Bake for 10-15 minutes until golden brown.