Vegan Blueberry Scones

 Ingredients

• 2 cups all purpose flour
• 1 tablespoon baking powder
• 1 tablespoon ground flaxseeds
• 1/2 teaspoon salt
• 1/2 cup granulated sugar
• 8 tablespoons cold vegan butter, (or solid coconut oil)
• 3/4 cup almond milk, (soy or coconut milk fine)
• 1 teaspoon pure vanilla extract
• 3/4-1 cup fresh blueberries, (may use frozen as well)
• OPTIONAL: lemon zest from 1 lemon

SIMPLE GLAZE, OPTIONAL

• 1 cup powdered sugar
• 2 tablespoons almond milk
• 1/2 teaspoon pure vanilla extract

Instructions

• Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper.
• In a large bowl, whisk together the flour, baking powder, ground flaxseeds, salt and sugar.
• Add the cold vegan butter, and use a pastry cutter or your hands to work the butter into the dry ingredients. It should resemble coarse crumbs.
• Pour in the milk and vanilla, and stir until just combined. Fold in the blueberries.
• On a lightly floured surface, knead the dough a few times until it comes together. Flatten the dough with your hands (lightly flour your hands if sticky). Flatten it into a circle, about 1 inch thick.
• Using a pizza cutter or large knife, cut it like you would a pizza, into 8 pieces.
• Place the scones onto the prepared baking sheet and bake for 22-26 minutes, until lightly golden brown on top.

MAKE THE OPTIONAL GLAZE:

• Combine the powdered sugar, milk and vanilla in a small bowl and whisk until smooth. If the glaze is too thick, add more milk. If too thin, add more powdered sugar.
• Let the scones cool for at least 15 minutes, then drizzle some of the glaze onto each scone. Let the glaze set before serving.