Vegan Lemon Blueberry Scones


2 cups unbleached wheat flour (or whole wheat)
1 teaspoon baking soda
1 ½ teaspoon baking powder
1 teaspoon sea salt
3/4 cup plain coconut milk
juice of 1 lemon + zest of ½ lemon
7 tablespoons solid coconut oil
2 tablespoons raw sugar or coconut sugar
1 cup blueberries
½ cup organic powdered sugar
1 tablespoon lemon juice

Preheat oven to 375 degrees F. Line a baking pan with parchment paper and dust with a bit of flour.
In a small bowl mix the milk, lemon juice and zest and sugar. Set to the side.

In another bowl mix the flour, baking powder, baking soda, and salt. Spoon in, one tablespoon at a time the solid coconut oil. With a fork or a pastry cutter, blend in the coconut oil until the mixture is crumbly. Pour the liquid mixture into the bowl and stir until incorporated.

Next, fold in the blueberries. Be careful not to handle the dough too much, you want the coconut oil to stay solid and not melt.
Place the dough onto the prepared pan. Form a disc about an inch thick. Cut the dough into 8 parts. Cook in the oven for about 30 minutes or until crispy and golden on top. Meanwhile, make the glaze by mixing the powdered sugar and lemon juice.

Allow the scones to cool and drizzle with glaze. Serve immediately or keep covered at room temperature for a couple of days.