Preheat oven to .
In a large bowl, whisk together almond flour, oats, flax seed meal, shredded coconut, sugars, baking powder and salt.
Stir in eggs, coconut oil, almond milk and coconut or vanilla extract until dough comes together. It will be quite sticky.
Stir in blueberries until well distributed.
Turn out dough onto a cookie sheet lined with parchment paper or foil and pat into a rough rectangle.
**TIP** Place cookie sheet in freezer for 15-20 minutes to allow dough to stiffen and make it easier to cut and place on cookie sheet.
In the meantime, clean up.
5. Remove dough from freezer and cut into 4 even portions, and then cut each portion in half diagonally to make 16 triangular scones.
6. Gently separate scones and place around cookie sheet (I used a silpat on the cookie sheet to make scones easier to lift after baking), leaving at least 1 inch between them. Bake 28 to 30 minutes, or until golden brown and firm to the touch.
7. Remove and let cool on pan or wire rack
Both the dough and baked scones freeze well.
According to the Myfitnesspal app, these scones turn out to be about 209 calories per scone. This recipe is my version of one that I saw online. It is a great recipe to build upon or adjust because you can add virtually any fruit you like to the dough and you can easily adjust the types of grains you use.
The original recipe: http://coconutoilcooking.com/coconut-oil-blog-posts/carolyn-ketchums-raspberry-coconut-scones/