Lemon and Blueberry Scones

I recently walked past a bakery and saw that they had lemon and blueberry scones and instantly I was reminded of the best thing I have ever eaten. Upon reflection, I don't even think it was lemon and blueberry flavour, but when I was in Berlin last year I had the pleasure of going the extremely exciting grocery store called 'Veganz'. At Veganz I had a scone. This scone changed my absolute life. I don't know if it's because I'd been living on oil clad lettuce leaves for the previous two months or if it's because this scone was as good as I thought.. but it was honestly life changing. Unfortunately for me, though, this scone at the bakery wasn't vegan. It also was full of chemicals and oils and just gross stuff. I was on a mission to recreate this fond image of a scone I had and I think I did a pretty decent job.

What you'll need:

• 1.5 cup oat flour

• 1/2 cup brown rice flour

• 3/4 cup plant milk (I used reduced fat coconut, but almond/soy etc would work)

• 2 tsp baking powder

• 1/4 cup coconut sugar

• 1/4 cup maple syrup

• 3 tbsp lemon juice

• 1 tsp lemon zest

• 1 tsp vanilla essence

• 1 cup blueberries (I used frozen, but either would work)

What you'll need to do:

1. Pre-heat your oven to 200 degrees Celsius.

2. Combine your flour, coconut sugar and baking powder in a bowl.

3. Slowly mix in your plant milk, maple syrup, vanilla, lemon juice and lemon zest until well combined.

4. Add in your blueberries and mix together.

5. Pour mixture into a non-stick circle cake tin.

6. Bake for 25 minutes or until golden brown.

7. Allow to sit for about 20 minutes before serving.

8. Cut into pizza-shaped pieces and enjoy!

#Vegan #HCLF #801010 #Glutenfree #OilFree #Sugarfree