Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper.

Add the gluten-free all-purpose flour, sugar, baking powder and sea salt to a mixing bowl and stir well to combine.

Pour in the coconut milk and stir well until a thick dough forms. Note: If the dough is overly sticky and doesn’t come together in a ball easily, add more flour (3 tablespoons at a time), until a thick dough forms. On the other hand, if the dough is too dry, add more coconut milk, 2 tablespoons at a time, until the dough absorbs all of the flour and forms a ball easily.

Add in the blueberries and use your hands to gently incorporate them into the dough. It’s normal for them to break open and make the dough more moist...just go with the flow ;)

Form a round disc out of the dough and place it on a cutting board. Use a knife to cut the dough into 8 equal-sized triangles. If any blueberries pop out of the dough, you can gently poke them back in.

Remove scones from the oven and allow them to cool before serving.