Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
Prepare the Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, cinnamon, and salt.
Cut in the Butter: Add the cold butter pieces to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
Combine the Wet Ingredients: In a separate bowl, whisk together the oat milk, egg, and vanilla extract.
Mix the Dough: Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix. Gently fold in the fresh blueberries.
Shape the Scones: Turn the dough out onto a lightly floured surface and gently knead it a few times. Pat the dough into a 1-inch thick circle. Cut the dough into 8 wedges and place them on the prepared baking sheet.
Bake: Bake in the preheated oven for 18-22 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean. Allow the scones to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Prepare the Glaze: In a medium bowl, whisk together the confectioners sugar, melted plant-based butter, oat milk, lemon juice, vanilla extract, and lemon zest until smooth.
Glaze the Scones: Once the scones have cooled, drizzle the glaze over the top.
Serve and Enjoy: Allow the glaze to set for a few minutes before serving. Enjoy these delightful blueberry scones with a cup of tea or coffee.
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