Preheat the oven to 325° and line a sheet tray with parchment paper.
In a large bowl, combine the almond flour, coconut flour, coconut sugar, salt, cinnamon, and baking soda. Mix well. Add in the eggs, almond milk, and vanilla and stir until no dry spots remain and dough is formed. Gently fold in the blueberries.
Move dough to the parchment paper and press into an 8 inch circle, making it as even as possible. Cut the dough in half and then each half in fourths. Carefully seperate the triangles. I use a pancake turner for this and it's gets under them and makes moving them easy.
Bake 20-23 minutes, until edges are lightly brown.
Make the glaze. First make sure the coconut butter is smooth and creamy. If it's hard, place it in the microwave for 30 seconds and then stir well.
Combine coconut butter, maple syrup and water together and stir until smooth. Drizzle over the scones.
Best served the day they are baked. Store covered in the fridge.