Preheat your oven to 350°. Combine the dry ingredients in a large bowl—almond flour, coconut flour, baking powder, baking soda, and salt. Mix well.
In a medium bowl, blend the wet ingredients—coconut oil, lemon juice & zest, coconut milk, maple syrup, and egg. Mix well and then pour the wet ingredients into the dry ingredients.
Once both are combined, stir the ingredients with your hands. Stir just until all of the flour chunks are gone and everything is combined—you don’t want to over stir!
Add the white chocolate chips to the mix and be sure they’re evenly distributed.
Add the blueberries. Stir gently so the blueberries don’t break too much.
Once thoroughly combined, use your hands to shape the dough into approximately a 6×6 square. Put the scones in the freezer for 15-20 minutes, allowing them to chill.
Cut it diagonally twice, then horizontally, and then perpendicular to create 8 equal triangles. Get out a baking sheet & bake on parchment paper at 350° for 20 minutes. If you don’t have parchment paper, lightly oil the baking sheet.
While the scones bake, prepare the berry lemon glaze. In a small bowl, combine blueberries, maple syrup, greek yogurt, and lemon juice. Mix well and drizzle over the warm scones for an extra burst of flavor! Enjoy