3 tablespoons coconut oil, melted (butter will work too)
1 teaspoon lemon zest
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/2 cup blueberries
Preheat the oven to 350F
Sift your almond and coconut flours directly into a stand mixer. Add honey, egg, 3 tablespoons almond milk, butter, lemon zest, baking soda, and salt to the flours. Mix until a loose dough forms. Gently fold in blueberries.
Using your biscuit cutter as a shaper, fill it with 1/2-3/4 inch of dough. Press it down with your hands to form scone over lined baking sheet and lift cutter as you hold down dough to release. Repeat with remaining dough.
Brush scones with remaining 1 tablespoon almond milk.
Bake for 18-20 minutes until golden brown. Allow them to cool down slightly prior to eating.
Store in an airtight container for up to 2 days. Warm again prior to serving.
I double this recipe and freeze unbaked and shaped scones on a parchment lined sheet. Once frozen, I transfer them to a zip bag and freeze up to 3 months. To bake, remove from freezer while oven preheats and add 2-3 minutes to baking time.