Blueberry Scones

Instructions
PREHEAT oven to 425º F and line a baking sheet with parchment paper.
ADD Simple Mills Organic Nut & Seed Flour All Purpose Baking Mix, coconut sugar, and baking powder into a food processor and pulse to aerate.
ADD the frozen and cubed butter and pulse until it looks like a corse meal.
WHISK together milk, egg, and vanilla extract in a separate bowl. 
POUR the liquid mixture into the food processor and pulse until it starts to come together, but don’t over-process.
MIX blueberries into dough with a rubber spatula.
REMOVE the dough from the food processor and press together to form 2 disks and wrap.
PLACE in the freezer for 30 minutes-1 hour.
CUT each disk into 8 wedges and place on the prepared baking sheet. 
BRUSH scones with milk.
BAKE until golden brown. 13-15 minutes for mini scones, or 20-25 for large scones.
MAKE icing while the scones are baking. 
WHISK together coconut butter, coconut oil, honey, and milk.
DRIZZLE the icing over the cooled scones. 
ENJOY!