Pre-heat oven to 325 degrees and line a baking tray with parchment paper or a silicon baking mat.
In a bowl mix together the almond flour, pea protein, baking powder, vanilla powder and salt.
In a separate bowl mix the eggs, almond milk, date syrup, coconut oil together. When thoroughly mixed pour into the dry mixture and mix until fully incorporated. Add in the dried blueberries and mix well.
Cut the dough in half and mound each dough on the lined baking tray. Flatten out the dough and form 2 dough circles. Cut each circle into eight pieces to make mini triangle scones.
Bake for 20 minutes. Once done place in a basket lined with a napkin and cover to keep warm. Serve with your choice of jam and butter and curd.