Preheat oven to 350 degrees F and line a baking sheet with parchment paper.

In a large bowl, add the almond flour, coconut flour, coconut sugar, baking soda, sea salt, lemon zest and mix to combine.

In a small bowl, add the egg, almond milk, vanilla, lemon juice, coconut oil and mix to combine.

Add the wet ingredients to the dry ingredients and mix until everything is well combined and a dough forms. If it is too wet, add a bit more coconut flour.

Fold in the blueberries.

Give it a taste and adjust flavour if needed. If you want more lemon, add more. If you want it to be sweeter, add another tablespoon of coconut sugar.

Now comes the fun part, shaping your scones! Take your dough and shape it into a big round ball (like you are making pizza dough). Place it on top of the baking sheet and start to press it down. What you want is the shape of a disk about 1 inch thick. Carefully cut the scones into 8 pieces like a pizza pie, and if you can, separate them about 1 inch a part. You can shape them any way you like. You can make them more rounded or just leave them as is. They might fall apart a bit, but that’s ok! Just reshape them before putting them in the oven.

Bake for 22-25 minutes on the middle rack of your oven. It really depends on your oven and how you want them cooked. I baked mine for 23 minutes.

In a mixing bowl, add the butter and the honey and mix with a hand mixer until nice and whipped! Add to a serving bowl and add some lemon zest, if you would like.

Slather onto the scones and enjoy!