Blueberry Almond Breakfast Scones
[Vegan]

For the Scones:

1. Preheat oven to 425°F and prepare two baking sheets with parchment paper.
2. In a large bowl, add both flours, baking powder, baking soda, cinnamon, pure cane sugar, sea salt and whisk until well blended together.
3. Add butter into the dry ingredients and using a pastry blender, blend it until it resembles “peas”. Once done, create a medium-sized well into the middle of the dry ingredients.
4. In separate bowl, whisk together the dairy-free ‘buttermilk’ and egg, until well combined. Pour wet ingredients into the well of the dry ingredients and mix everything together using a spatula.
5. Fold in almonds and blueberries until well incorporated.
6. Now, using your hand, knead the dough a few times before placing it onto a floured surface.
7. Once on the floured surface, pat and shape dough into an 8-inch round circle. Using a very sharp knife (or pastry cutter), slice into 8 equal wedges (triangular shaped), dusting knife or pastry cutter with flour incase dough is on the stickier side.
8. Place sliced scones onto the prepped baking sheets and brush tops with a little of the dairy-free “buttermilk.’ Bake for 13-15 minutes until tops are golden brown and the center comes out clean after inserting a toothpick.
9. Remove from the oven and let cool for 2-3 minutes before serving.

For the Vanilla Glaze:

1. Whisk together the powdered sugar, pinch of cinnamon, almond milk, and vanilla extract.  If the glaze seems too thin, add in another 1/2 cup of powdered sugar. However, If it seems too thick, add in 1 additional tablespoon of milk.
2. Drizzle the glaze over the scones, and allow to set (about 5-10 minutes).
3. Garnish with sliced almonds or fresh blueberries, if desired.
4. Bon Appetit!