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