Instructions

1. In a large bowl mix together the dry ingredients, coconut flour, tapioca starch, sugar, baking powder (I recommend sifting this), salt. 
2. Take the cold butter and cut it into small cubes. Add the butter to the dry ingredients and using a fork or a pastry blender, crumble the butter with the dry ingredients. Do this until the flour and the butter looks like little crumbs. It will take at least 5 minutes. Next, place this bowl of crumbled butter and flour in the freezer so it doesn’t melt while working on the next steps.
3. In a medium-sized bowl, add the eggs and whisk to mix.
4. Add coconut milk and vanilla to the eggs and whisk to mix.
5. Pour the wet ingredients over the crumbled butter and using a spatula, stir until combined. The batter should be thick enough to hold its shape. Give the coconut flour at least one minute to absorb all of the liquid. If the batter is not thick enough, add 1 tbsp of coconut flour at a time to the batter until it is at the desired thickness.
6. Add the blueberries to the batter and stir to combine.
7. Line a large baking sheet with parchment paper and place the batter on the parchment paper.
8. Using your hands or a spatula mold the batter into the shape of a circle that is 8-inches wide and about 1-inch thick. 
9. Place the tray with the batter in the freezer to firm up. Freeze for 30 minutes.
10. Preheat oven to 400° F. 
11. Remove from the freezer and cut into 8 wedges.
12. Separate the wedges so they will bake as separate slices.
13. In a microwave-safe bowl, melt 1 tbsp of butter in the microwave.
14. Brush or spoon the butter over each wedge. Sprinkle with sugar. 
15. Bake for 25 minutes or until the edges are golden and the tops are firm.
16. Cool the scones on a cooling rack. 
17. To make the icing, place powdered sugar in a small bowl. Add lemon juice and stir until the icing is all combined. If you want the icing to be thinner, add more lemon juice.
18. Drizzle the lemon juice over the cooled scones and serve.