Blueberry Scones With Lemon Glaze

For the scones:

2 3/4 cup gluten free flour blend (I like Bob’s Red Mill 1:1, just make sure your mix includes xantham gum!)

1/2 cup coconut sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

3/4 teaspoon salt

1 teaspoon fresh lemon zest

1 tablespoon vanilla extract

1 cup oat milk (you can also use almond or cashew milk)

1/2 cup cold butter, cut into small pieces

3/4 cup fresh blueberries

1 egg, beaten

In a large bowl, mix flour, coconut sugar, baking powder, baking soda and salt. Cut butter into flour mixture using a pastry cutter or two forks, until mixture resembles small pebbles. Mix together vanilla and oat milk. Gently fold in vanilla/milk mixture to flour mixture. Carefully stir in blueberries and lemon zest, be careful not to over mix! From the dough into a large round disc, 8 inches in diameter and cut the disc into 8 equal wedges. Place the scones in the freezer for 30 minutes before baking. Preheat oven to 400 degrees. Brush the scones with beaten egg and bake 18-20 minutes or until golden brown.

For the lemon glaze:

2 tablespoons fresh lemon juice

1/4 cup powdered sugar

1 teaspoon lemon zest

pinch of salt

Mix all glaze ingredients in a small bowl and spoon over warm scones.