VEGAN LEMON BLUEBERRY CARDAMOM SCONES

1. Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
2. In a small mixing bowl add 1 tbsp ground flax + 3 tbsp water, mix and set to the side.
3. In a separate large bowl combine 2 1/4 cup flour with baking powder, baking soda, ground cardamom, lemon zest, cane sugar and salt. Mix with a whisk to combine.
4. Chop vegan butter into small cubes and add to flour mixture, use a fork to mix into the flour. Mix until there are no large lumps. Then add in blueberries.
5. Pour the ground flax mixture and almond milk into the flour mixture and mix with a wooden spoon or spatula. Make sure not to over mix! Mix until there are no noticeable flour bits.
6. To a clean surface add 1/4 cup four then Transfer the dough mixture onto a floured surface and form into a rectangle. The dough should be pretty soft, sprinkle with a bit more flour if needed.
7. Form the mixture into a rectangle and cut into 6 scones (triangles). Gently transfer the scones to the baking sheet lined with parchment paper.
8. Bake for 18-20 mins or until fluffy and light golden brown on the edges and top. Let cool slightly before enjoying. Enjoy as is or… Make an icing by combining organic powdered sugar + lemon juice in a bowl, whisk together. Drizzle the icing on top, finish off with a sprinkle of 🍋 zest.