Crunchy, fresh, juicy, and perfect for breakfast, brunch, snack or dessert
Preheat oven to 350 F.
Prepare a baking sheet with parchment paper and a 9 inch round pan with parchment paper.
Place the coconut on the baking sheet and bake for 2-3 minutes or until golden brown. Be careful not to burn.
In a large bowl, whisk together the flour, coconut sugar, toasted coconut, baking powder, and salt. In another bowl, whisk together the egg, coconut oil, and vanilla. Add your dry ingredients to your wet and stir until a dough forms.
Fold in the blueberries and press the dough evenly into the bottom of the prepared pan.
Bake for 30-35 minutes or until golden brown. Use a knife to cut the disc into 8 scones. Serve.
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.