Ingredients
-Batter-
2 cups gluten-free flour
2 tsp baking powder
1 tsp salt
½ cup sugar
½ cup cold butter, cubed
1 egg
1 tsp vanilla extract
½ cup oat milk
Zest of 1 lemon
Splash of lemon juice
1 cup blueberries (fresh or frozen)
-Glaze-
Lemon juice
Milk (oat or regular)
Vanilla extract
Powdered sugar
Directions
1.Preheat oven to 400°F (200°C).
2. In a large bowl, mix all dry ingredients: flour, baking powder, salt, and sugar.
3. In a separate bowl, whisk together the egg, vanilla, lemon zest, oat milk, and lemon juice.
4.Add cubed cold butter to the dry mixture. Use a pastry cutter, fork, or your hands to mix until the texture resembles coarse crumbs.
5.Pour the wet mixture into the dry ingredients and mix until just combined.
6.Gently fold in the blueberries.
7.On a floured surface or parchment-lined tray, form the dough into a circle about 1 inch thick. Cut into 6–8 wedges.
8.Place wedges onto a lined and lightly greased baking sheet, spaced slightly apart.
9.For the glaze, mix lemon juice, milk, vanilla, and powdered sugar to your preferred consistency (you can eyeball it). Brush over each scone. Optional: sprinkle extra sugar on top for crunch.
10.Bake for 20–25 minutes or until golden brown.
