Paleo friendly, grain free summer peach scones
Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
In a medium bowl, combine almond flour, coconut flour, sugar, sea salt, and baking powder.
In a small bowl, whisk together coconut oil, coconut milk, vanilla extract, and egg. Fold the wet mixture into the dry until a dough forms. (The dough should be pliable but not crumbly or stiff; add a little more milk, a teaspoon at a time, if it's dry.) Fold the peaches into the dough.
Place the dough onto the lined pan and form a disk shape/circle, about 1inch thick. Cut into 8 wedges (like a pie or pizza). Move the pieces apart by approximately 1 inch. Bake for about 20-22 minutes, until golden.