1/4cupunsalted vegan Becel butter (or regular unsalted butter)keep frozen until ready to use
1cupwild blueberries
1cupoat milk (or use dairy 1/2 + 1/2 or heavy cream)
Demerara sugar for sprinkling on top
1/2cupicing sugar
juice of 1/2 a lemon
Instructions
Preheat oven to 425 F.
To a large bowl add just 2 cups of the flour, sugar, baking powder, salt, baking soda, lemon zest and mix together with a whisk.
Take the butter out of freezer and grate over flour mixture, then cut it into the flour with a pastry cutter until crumbly.
Stir in the blueberries, then pour in oat milk and stir with a fork until dough begins to form.Using a wooden spoon or spatula mix and gather up dough into a ball, incorporating the remaining flour until you can transfer the ball to your baking stone (or parchment lined baking sheet).
Pat dough down to form a circle about 10' wide.Using a large knife cut dough into 8 triangles, but do not separate.
Sprinkle top of scones with sugar and bake for about 18-20 minutes, until golden brown. Remove from oven and cool 10 minutes then cut into triangles and separate.
In a small bowl stir together icing sugar and lemon juice.Pour mixture over scones, cool another 10 minutes and then dig in and enjoy!