1 3/4 cup blanched almond flour
1/4 cup coconut flour
1/4 cup tapioca flour
1 tsp baking powder
1 tsp ground cinnamon
1/2 cup coconut oil/ghee/sustainable palm oil shortening- melted
1/2 cup almond or coconut milk
Combine ingredients except for the egg and milk, mix until combined. Add in egg yolk only and milk. Fold in ingredients of your choice. I chose blueberries for this scone.
Heat oven to 400 degrees. Using wax paper on both sides of the dough, press down to desired thickness or use a rolling pin. Cool the scones for an hour (should be sticky). Cut the scones in desired shape with a knife dipped in warm water so the dough doesn’t stick to the sides. Bake for 20 minutes or until browned on edges.