Heat oven to 350 degrees
Line a baking sheet with parchment paper
Sift almond flour, coconut flour, baking soda, and salt into a large bowl
Mix dry ingredients
Whisk yogurt, egg, and lemon juice together in a separate dish until smooth
Add wet ingredients to dry
Stir wet and dry ingredients until dough is crumbly
Cut butter into small cubes
Add to dough mixture
Cut butter into dough until it is incorporated. It's okay if you can still see chunks of butter
Form dough into a ball and place on a sheet of parchment paper
Place another piece of parchment paper and press dough down to flatten it
Use a rolling pin to roll out the dough to about a half inch thick
Use a cookie cutter to cut into desired shape
Place cutout dough onto the baking sheet so they're about an inch apart
Repeat until all dough is used
Bake for 20 - 25 minutes until shortcakes are golden and firm to the touch
Cool on wire rack for at least 15 minutes before serving
Store unsued shortcakes in refrigerator