Delicious Vegan Blueberry Scones

Sift the flour into a mixing bowl and add the white granulated sugar, baking powder, and salt. Mix well.

Add the vegan butter and work it in with your fingers until it resembles crumbs.

Add the coconut cream and vanilla extract and form into a dough.

Add the blueberries and gently fold them into the dough.

Flour your hands and transfer the dough to a floured surface. Using your hands, shape the dough into a round disk.

With a sharp knife, cut the dough into 8 equal pieces (like pizza slices). Place the slices on a baking sheet lined with parchment paper.

Brush the tops of the scones with coconut cream (or plant milk) and chill in the fridge for 15 minutes while the oven preheats.

Preheat the oven to 200°C (400°F).

Bake the scones for 22 minutes until the tops are golden.

Allow the scones to cool for at least 15 minutes, so they are still warm to the touch but cool enough that the glaze won't melt and run.

Add the powdered sugar and lemon juice to a bowl and mix until it forms a glaze.