Line a 4 qt crock pot with parchment paper.

In a bowl beat egg, sugar, and coconut oil until combined. Add the rest of the ingredients except for the blueberries. Mix thoroughly. Add the blueberries and gently fold them in.

Press the batter into the parchment lined crock pot and cook on high for 2 - 2.5 hours or low for about 5 hours or until the scones are baked through. You will know when the center is firm.

Turn off the crock pot and remove the lid to allow the scones to cool completely before removing. Let them cool at least 30 minutes.

Then slice and serve.

Store uneaten scones in an airtight container for up to a week in the fridge.