Scale

2 ¼ Cups Blanched Almond Flour

¾ Cup Tapioca Flour (plus more for dusting)

¼ Cup Coconut Sugar

1 ¼ tsp Baking Powder

½ tsp Salt

½ Cup Coconut Oil, melted

1/3 Cup Full-Fat Coconut Milk (plus extra for brushing on top)

Juice and zest of 1 small lemon

1 flax egg (see note)

1 tsp vanilla extract

1 cup fresh blueberries

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Preheat oven to 375-degrees and line a baking sheet with parchment or a silicone mat.
Make your flax egg (see note).
In a large bowl, whisk together dry ingredients (almond flour through salt).
In another large bowl, combine wet ingredients (coconut oil through vanilla) and whisk until emulsified. Gradually add dry to wet and stir until fully combined. Fold in blueberries and let sit 5 minutes to firm up a bit.
Dust baking sheet with a little tapioca flour so the scones don’t stick. If making mini scones, divide batter into 2 and pat into balls to place on baking sheet. With damp hands, pat balls down into discs and score with a knife so that each disk makes 6 scones. No need to separate at this point. If making large scones, follow the above procedure only making one ball/disc.
Using a pastry brush, brush the tops of the scones with a little of the coconut milk to give them some shine.
Bake for 15 minutes then pull tray out, re-scoring and carefully separating scones just enough so that they don’t touch while baking (I pull them out with a pie server, as I find I get less breakage that way).
Bake another 7-10 minutes or until just starting to get golden.
Enjoy with your favorite scone-y condiments! I find these are best with Paleo Meyer Lemon Curd.

Note: Make a flax egg by mixing 1 TB flaxmeal (ground flaxseeds) with 3 TB warm water. Stir up and allow to gel, 5-10 mins.