¾ cup mixed berries (blueberries, raspberries, blackberries)
Preheat the oven to 375°F and line a baking sheet with parchment paper.
In a medium bowl, combine the almond flour, millet flour, coconut sugar, baking powder, cinnamon, and salt.
In another medium bowl, combine the coconut oil, eggs, and vanilla. Stir well. Add the dry mixture to the wet mixture and stir until fully blended.
Gently fold the berries into the dough.
Flatten the dough into a 1 inch thick circle. Cut the circle in half and then slice each half into 3 wedges.
Place the scones on the lined baking sheet and bake for 18 to 20 minutes, until golden brown.
Let cool before serving. Store leftover scones in an airtight container in the fridge for up to 2 days.
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