Blueberry Lemon Scones

Blueberry Lemon Scones

1 egg
1/4 cup coconut milk
1 tsp vanilla extract
1 ¼ cup almond flour
3/4 cup corn starch
1/2 cup oat flour
2 ½ tsp baking powder
3 tbsp cane sugar
1/4 tsp sea salt
3 tbsp cold vegan butter
3/4 cup blueberries (add last)

Add the dry ingredients to a bowl.

In a separate bowl combine the egg, coconut milk and vanilla.

Cut the cold butter into the dry ingredients.

Once it’s mixed, pour the wet ingredients into the dry and stir with a wooden spoon.
Form the dough into a circle about 3/4 inch thick. slice into 8 triangles. Bake 400° F for 18-22 mins.