1/2 cup coconut flour
1/2 cup almond flour
4 tablespoons sugar of choice
1/4 cup butter, soft
1/4 cup unsweet almond milk or coconut milk
2 teaspoons vanilla extract
3/4 cup blueberries
2 teaspoons baking powder
1/4 teaspoon salt
Preheat oven to 350 degrees.
In a medium size bowl combine all of the dry ingredients.
Now add all of your wet ingredients and give it another good mix than add your berries.
Line a baking pan with parchment paper, I sprayed my parchments paper with a little avocado oil but you don't need to.
Scoop and dump your dough, you can use an ice cream scooper if you have one. I used a soup spoon.
You will get about 8/10 scones depending on how much your scooping.
Bake for 15/20 minutes or until the edges are golden brown.
Remove from the oven and let cool completely before eating.