Ingredients
1 egg
1/4 cup coconut oil
1/4 cup coconut sugar
1 1/2 cups almond meal
2 tbsp buckwheat flour
1/4 cup shredded coconut
Pinch of salt
1 tsp vanilla
1 tsp baking powder
3/4 cup blueberries
Directions
Mix sugar, egg and oil in a bowl with hand blender. Add remaining ingredients and mix well. Stir through blueberries. Bake at 180C for 35 mins. Makes 8 large scones.
