Vegan Blueberry Scones

Total Time: 36 minutes

Yield: 8-10 depending on size

2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon ground flaxseeds
1/2 teaspoon salt
1/2 cup granulated sugar
8 tablespoons solid coconut oil
3/4 cup non-dairy milk
1 teaspoon pure vanilla extract
3/4-1 cup fresh blueberries (may use frozen as well, but will look a little messier)
lemon zest from 1 lemon
Simple Glaze, optional

Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper.
In a large bowl, whisk together flour, baking powder, ground flaxseeds, salt, and sugar.
Add the cold coconut oil and use a whisk or your hands to work it 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.

Combine powdered sugar, milk, and vanilla in a small bowl and whisk until smooth. Add more powdered sugar if too thin for your liking.
Let scones cool for 15 minutes, then drizzle glaze onto each scone with a spoon. Let the glaze set before serving.