Yield: 8 Scones
Time: 1 Hour
2 Cups Flour
1/2 Cup Sugar
2 1/2 tsp Baking Powder
1/2 tsp Salt
Zest of 1 Lemon
1 Stick Frozen Plant Based Butter (my preference is County Crock Avocado Oil Based Butter)
1/3 Cup Plant Based Milk Combined with 1 tsp Lemon Juice (this creates plant based buttermilk)
1 Tbsp Ground Flaxseed Combined with 4 Tbsp Hot Water (Flax "Egg")
2 tsp Vanilla
1 Cup Blueberries
Coarse Sugar for topping
2 cups Powdered Sugar
Juice of 1 small Lemon
In a large bowl, whisk together the dry ingredients (Flour, Sugar, Baking Powder, Salt & Lemon Zest) until combined.
Using a box grater or grater on a food processor, grate frozen plant based butter. Add to flour mixture with hands, until well incorporated. Mixture should be crumby.
In a small bowl, whisk together the wet ingredients. (Buttermilk, Flax "Egg", & Vanilla).
Add wet mixture and blueberries to flour mixture. Mix until well incorporated.
Add a splash of plant based milk if too dry, add a pinch of flour if too wet.
Line counter with sheet of plastic wrap. Press into a ball shape. Wrap & rest in refrigerator for 10 minutes. Then slice into 8 wedges & refrigerate for 10 more minutes.
Pre-heat oven to 400ºF.
Brush dough wedges with plant based milk & top with coarse sugar for added crunch.
Line baking sheet with parchment paper & place dough wedges 2 inches apart.
Bake for 22 minutes or until golden brown. Remove from oven & let cool.
In a small bowl mix together powdered sugar & lemon juice.
Smooth onto cooled scones & enjoy!