Ingredients

• 1egg
• 3/4 cup unsweetened vanilla almond milk
• 2 cups unbleached all-purpose flour
• 1 tablespoon baking powder
• 1/4 cup organic cane sugar plus more for topping
• 1/2 teaspoon sea salt
• 1 tablespoon lemon juice
• ½ teaspoon lemon zest
• 6 Tbsp room temperature coconut oil (scoopable, not liquid or frozen*)
• 1/3 cup frozen wild blueberries 

Instructions

1. Preheat oven to 400 degrees F (204 degrees C) and line a baking sheet with silicon baking mat (or leave bare).
2. Mix egg in a small mixing bowl with almond milk.
3. In a separate mixing bowl, combine all purpose flour, baking powder, organic cane sugar, salt, lemon juice and lemon zest. Whisk to combine.
4. Add room temperature coconut oil and use a pastry cutter (or fork) to cut it into the mixture until only small bits remain.
5. Whisk the egg-almond milk mixture once more and add to the dry ingredients a little at a time while stirring with a wooden spoon. Add blueberries and gently stir once more to incorporate.
6. Gently transfer to a floured surface and use your hands to form it into a disc about 1 inch in height. Use a large knife to cut the circle into 6 even wedges (or 8 for smaller scones). Then use a floured spatula to transfer the scones to the prepared baking sheet. Brush the tops with a bit of almond milk and sprinkle cane sugar.
7. Bake for 22-27 min or until fluffy and light golden brown on the edges. Let cool slightly before enjoying.
8. Best when fresh. Once completely cooled, store leftovers at room temperature in a well-sealed container for up to 3 days. Freezer for longer term storage. These are delicious plain!