½cupmonk fruit sugarcan sub coconut sugar or regular sugar
½cupvery cold buttercan sub dairy free butter or coconut oil
6tbspfull fat coconut milkcan use buttermilk or milk
1tspalmond extractcan use vanilla
1egg
¾cupfrozen blueberriesdo not thaw
For the glaze:
1cuppowdered monk fruit sugar
2tbspfresh lemon juice
1tspvanilla extract
Instructions
In a large bowl, combine the dry ingredients: almond flour, tapioca flour, coconut flour, baking powder, baking soda, salt, lemon zest, and monk fruit.
Slice the butter into small cubes and add to the dry ingredients using a pastry blender until coarse crumbs form. You could also pulse in the food processor.
Create a well in the mixture. Add coconut milk, almond extract, and egg. Stir until well combined.
Mix in frozen blueberries. Place in freezer for 30 minutes to chill.
While waiting, preheat the oven to 400° and prepare a baking sheet with a silicone mat or parchment paper and a sprinkle of tapioca flour.
After dough is chilled, place on top of baking sheet and gently form a disk about 7 inches across. Make sure it is even thickness all around. Cut into 6 wedges.
Gently separate each wedge and place 2 inches apart. Return to freezer for 10-15 minutes.
Bake at 400° for 20-25 minutes until set and golden brown. Check at occasionally to monitor browning. Cover with aluminum foil if they're browned, but not done cooking.
While they cool, mix together all the ingredients for the glaze in a small bowl with a whisk. Drizzle over cooled scones.
Serve warm or room temperature. Store covered on the counter for 2 days or in the refrigerator for up to 5 days.
Notes
Keep the butter cold or it will melt out before the scones are done. Suggested Flavor Combinations: