Vegan Lemon and Blueberry Scones (HCLF)

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!