Preheat oven to 375F

In a large bowl, mix almond flour, coconut flour, baking powder, and salt.

Add butter, and use a pastry cutter or two knives to blend until the dough is small crumbs. You want it all to be combined, as if you were making a pie crust. If it's too dry, add in a little bit of ice cold water.

In a small bowl, mix maple syrup, egg, and vanilla.

Add wet to dry and stir until dough like consistency.

Gently fold in blueberries.

Place dough on parchment lined baking sheet and form into round shape.

Cut into 6 equal pieces and separate on sheet.

Bake for 22-27 minutes or until slightly golden brown.

While baking, whisk together glaze ingredients and drizzle onto completely cooled scones.