Blueberry Scones

Preheat oven to 400 degrees F and line a large baking sheet with parchment paper.

In a large bowl, whisk together the all purpose flour (2 cups), baking powder (1 tablespoon), ground flaxseeds (1 tablespoon), salt (0.5 teaspoon) and granulated sugar (0.5 cup).

Add the cold vegan butter (8 tablespoons), and use a pastry cutter or your hands to work the butter into the dry ingredients until it resembles coarse crumbs.

Pour in the almond milk (0.5 cup) and pure vanilla extract (1 teaspoon), and stir until just combined. If the dough seems too dry and crumbly, add up to another 0.25 cup of almond milk. Fold in the fresh blueberries (1 cup).

On a lightly floured surface, knead the dough a few times until it comes together. Flatten the dough into a circle, about 1 inch thick.

Using a pizza cutter or large knife, cut the dough into 8 pieces like a pizza.

Place the scones onto the prepared baking sheet and bake for 22-26 minutes, until lightly golden brown on top. Start 26m timer

To make the optional glaze: Combine the powdered sugar (1 cup), almond milk (2 tablespoons) and pure vanilla extract (0.5 teaspoon) in a small bowl and whisk until smooth. Add more almond milk if too thick, or more powdered sugar if too thin.

Let the scones cool for at least 15 minutes, then drizzle some of the glaze onto each scone. Let the glaze set before serving.