Blueberry Coconut Scones

• 1 egg
• 3 tbsp Carrington Farms Organic Coconut Oil
• 3/4 cup (unsweetened) almond milk
• 1/4 cup organic coconut palm sugar
• 2 cups all purpose flour
• 2 scoops simply tera's goat whey protein, vanilla honey
• 1 tbsp baking powder
• 1/2 tsp sea salt
• 1/3 cup coconut shreds
• 1/3 cup organic blueberries

Directions:

1. Preheat the oven to 400 degrees.
2. Combine egg, coconut oil, almond milk, coconut sugar and whisk well.
3. In a separate bowl, combine flour, whey protein, baking powder and sea salt. Mix well.
4. Slowly fold the dry ingredients into the wet ingredients.
5. Gently fold in coconut shreds and blueberries.
6. Place dough on a cookie sheet in a circle. Gently press the sides to desired height (roughly 1 inch tall).
7. Sprinkle the top of the scones with any extra coconut shreds and blueberries.
8. Bake at 400 degrees for 15 minutes or until scones are golden brown.
9. Remove from oven and let cool for 10 minutes before serving.