Paleo Approved & Gluten Free

1 cup Coconut Flour
1.5 cups Almond Flour
1.5 teaspoons Baking Powder
½ teaspoon Sea Salt
2 Whole Eggs
2 Tablespoons Honey
1/3 cup Coconut Milk (you may need a little more if the mixture seems too dry)
2.5 Tablespoons Coconut Oil
3/4 cup Fresh Blueberries
Preheat oven to 375*/190*C/Gas Mark 5. In a large mixing bowl combine coconut flour, almond flour, baking powder and sea salt
In another bowl combine eggs, honey, coconut milk and coconut oil. Now, combine wet and dry ingredients, mixture should be slightly crumbly (if necessary you may need to add a few drops more 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 baking sheet lined with parchment paper. Bake for 30 minutes or until slightly brown.

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