Blueberry Coconut Scones

Scones:

1. In a large bowl, mix together flour, sugar, baking powder, baking soda and salt.
2. Cut butter into small cubes and use your hands to work into dry ingredients. You want there to be small crumbles.
3. In a smaller bowl, whisk egg, vanilla and coconut milk until combined.
4. Add in blueberries.
5. Pour wet ingredients into dry ingredients and mix until *just* combined.
6. Flour a surface and drop dough onto it.
7. Knead dough 5 times, or until it comes together.
8. Pat into a circle about 1/2 inch thick.
9. Cut into 8 slices and transfer to baking sheet lined with parchment paper.
10. Freeze scones (uncooked) for about 2 hours.
11. Bake at 350 degrees for 25-30 minutes, until the edges get golden brown.

Glaze: 

1. Add powdered sugar and coconut cream into a bowl and mix until there are no lumps.
2. Pour over cooled scones and enjoy.

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