Vegan BLUEBERRY scones

Fluffy, sweet, and not at all dry, as some people think scones are. You can cut these smaller to make mini scones! Mix in different berries and play around with the glaze to make it your own!

Ingredients

Scones:

2 cups flour (more if dough is sticky)

1/2 cup sugar

1 T baking powder

1/2 tsp salt

3/4 cup unsweetened almond milk

1/3 cup vegan butter

1 cup blueberries (I recommend getting smaller ones if possible)

Glaze:

1 cup powdered sugar

Juice of 1 lemon

Instructions

Preheat oven to 400°.

Combine all dry ingredients in a large bowl.

Cut in cold butter with a fork or pastry cutter.

Stir in milk. If dough is sticky, add more flour.

Fold in blueberries - I only had large blueberries at my store but I recommend getting smaller ones so they don’t break.

On a floured surface, using your hands, form a circle about 1/2 inch thick.

Using a sharp knife, cut like a pizza.

Place an inch apart on a silicone lined baking sheet.

Bake for 22 minutes, or until tops begin to golden and blueberries start bursting out.

Allow to cool on a rack, while cooling make glaze.

Drizzle the scones with the glaze and sprinkle with sugar (optional).