Grain-Free Lemon & Blueberry Scones

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2 cups almond meal

1 cup coconut flour

2 teaspoons baking powder

1/4 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1 bag chamomile tea (use a tea bag with finely-ground tea, not whole flowers)

1 heaping tablespoon coconut oil, in its solid state

1/2 cup coconut palm sugar

Zest from 1 lemon

1 1/3 cup unsweetened vanilla almond milk (or other milk of your choice — I've used coconut milk and cow's milk with good results)

3/4 cup fresh blueberries

2 teaspoon turbinado sugar, to top the scones

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