Instructions

1. Preheat the oven to 340°F (170°C).
2. In a large bowl, combine the coconut flour, almond flour, baking powder, baking soda and Erythritol. In a separate medium bowl, whisk the eggs with the vanilla extract. Pour the wet mixture to the dry mixture and stir to combine.
3. Form the dough into 4 balls and place them on a parchment paper-lined baking tray. Slightly flatten the tops of the dough balls with your hand.
4. Place in the oven and bake in the oven for 12 to 15 minutes, rotating the tray halfway through the baking time. Remove the baking tray from the oven and let cool.
5. While the scones are in the oven, make the accompaniments by placing the blueberries in a small saucepan over medium-low heat. Cook until all excess liquid has evaporated, using a fork to squash them to create a jam. Set aside to cool completely. 
6. Make the sweet coconut cream by combining the coconut cream with the powdered Erythritol.
7. Serve the scones with the blueberry jam and sweet cream.