1/2 cup coconut flour
1 1/2 cups almond flour
1 1/2 teaspoons baking powder
1/2 teaspoon sea salt
3 tablespoons maple syrup
1/3 cup coconut milk (at room temperature and you may need a little more if the mixture seems too dry)
3/4 cup fresh blueberries
1/4 cup coconut oil
Preheat oven to 375 degrees F. In a large mixing bowl combine coconut flour, almond flour, baking powder and sea salt. In another bowl combine eggs, maple syrup, coconut milk and coconut oil.
Combine wet and dry ingredients, mixture should be slightly crumbly (you may need to add a few more drops of coconut milk if your mixture seems too dry). Next, gently mix in the blueberries by hand. Form into your favorite scone shape and place on a baking sheet lined with parchment paper. Bake for 30 minutes or until slightly browned.
Recipe Credit: Worth Every Chew