Vegan Blueberry Scones

Vegan or not, this is now my go-to recipe for scones. It’s so flavorful, flaky, and moist. What more can you ask for from a scone?!  The sweetness of the blueberries works perfectly with a hint of citrus from the lemon.

1. 1. For the scones: Preheat the oven to 204°C (400°F) and line a baking sheet with a reusable baking mat. In a large bowl, whisk together the flour, baking powder, ground flaxseeds, salt, and sugar. Add the cold butter, and use a pastry cutter or butter knife and hands to work the butter into the dry ingredients. The butter should end up in small pieces like coarse crumbs.

2. Pour the milk, vanilla, and lemon juice (optional) into the flour and butter bowl, and stir until just combined. Fold in the blueberries and lemon zest. Try not to squish them too much. On a lightly floured surface, knead the dough a few times until it comes together and the blueberries are distributed evenly. Flatten the dough with your hands into a 1-inch thick circle. Using a knife cut into 8 triangle pieces (just like you would a pizza!).

3. Place the scones onto the lined baking sheet and bake until lightly golden brown (not brown) on top,  22-25 minutes.

4. For the optional glaze: Combine the powdered sugar, milk, vanilla, and lemon juice (if using) in a bowl and whisk until smooth. If necessary, add more milk or powdered sugar until you reach a drizzle consistency. Let the scones cool for at least 15 minutes, then drizzle on the glaze. As it cools, the glaze will set. Enjoy!