½ cup mixed dried fruit, roughly chopped
2 ½ cups almond meal
½ cup coconut flour
¾ teaspoon baking soda
¼ cup virgin coconut oil, melted
2 tbsp. maple syrup
½ tsp. sea salt
full fat yoghurt, for serving
½ punnet blueberries
Preheat the oven to 180C. In a large bowl, mix together the almond meal, coconut flour, sea salt and baking soda. In another bowl mix together all of the wet ingredients including the dried fruit. Mix the two bowls together and then roll into individual balls and place on a lined baking tray. Cook for 20 minutes or until golden.
Mash blueberries, add 1 tbsp. maple syrup, yoghurt and mix. Slice scones and spoon the yoghurt mixture inside.