Lemon Blueberry Scones

Ingredients:

3 cups GF Flour Blend + more for dusting surfaces

1/3 cup Coconut Sugar

2 Tbsp Baking Powder

1/2 tsp salt

zest from 1 lemon (use the juice for a glaze)

1/2 cup Coconut oil (at room temp)

3/4 cup Unsweetened Non-Dairy milk (I used Almond Milk) + more from brushing tops of scones

2 Tbsp Vinegar (I used coconut vinegar)

2 Eggs

1 cup Blueberries, (fresh or frozen)

1 cup confectioners sugar + 1 tbsp melted coconut oil

Preheat oven to 350 Degrees.
Prepare “Buttermilk” by adding 2 T vinegar to 3/4 cup Almond milk and letting it sit for ~5mins.
Combine 3 c Gluten Free Flour, 1/3 c coconut palm sugar, 2 T baking powder, 1/2 t salt in a large bowl. Add fresh the lemon zest and stir to combine.
In batches, mash in 1/2 c coconut oil into the flour mixture until its a pea like consistency.
Beat 2 eggs into buttermilk mixture.
Add the egg/milk mix into the flour and combine (careful not to over mix).
Carefully fold in 1 cup blueberries.
Place dough onto a flour lined work surface. Add an extra dusting of flour on-top. Then begin to fold the dough onto itself 2 times.
Form into a circular shape that is ~2 inches thick.
Using a warmed knife, slice the dough into scones. I sliced it in half again and again until I had 12 pieces and lay onto a parchment lined baking sheet.
Brush the scones with same unsweetened non-dairy milk and pop into the oven for 20 minutes.
Top with an easy lemon glaze (Glaze: combine 1 cup confection sugar with 1 tbsp melted coconut oil & juice from 1 lemon. )