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.
Use a preheated oven.
Make sure your egg is up to room temp.
Medium-sized berries work best, they hold their shape and don’t overwhelm any individual scone.
If using frozen blueberries, no need to defrost them.
Don't overwork the dough, as this can leave you with a tougher texture.
Scones are best served warm.
If you like, you can boost the flavor of the almond flour with some almond extract.
This recipe is easily doubled.
Nutritional facts: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 the products used.