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Export 11 ingredients for grocery delivery
Step 1
Preheat over to 400°F.
Step 2
Line a baking sheet with parchment paper and set aside.
Step 3
In a medium bowl, whisk together oat flour, brown rice flour, baking powder, sugar, salt, and lemon rind.
Step 4
Add soft coconut oil to the bowl and using a pastry blender, cut coconut oil into the flour mixture until the mix looks sandy and all of the bigger chunks have been broken up. See picture above.
Step 5
Add the shredded coconut and blueberries. Mix until combined. Take special care when mixing so you don't break the berries.
Step 6
Add non-dairy milk to the bowl and with a wooden spoon, stir gently until a dough is formed.
Step 7
Knead the dough lightly and quickly until all ingredients have combined and there are no more dry parts in the bowl. Form into a ball.
Step 8
Transfer dough ball to the parchment lined baking sheet and form dough into an 8-inch wide, 1" tall disc.
Step 9
Place baking sheet in the refrigerator to chill for 20 minutes.
Step 10
After dough has chilled, brush the top with 1 tbsp of coconut milk and sprinkle with the turbinado sugar (if using).
Step 11
Using a knife, or a pizza cutter, cut the disc into 8 equal wedges and arrange them at least 2 inches apart on the baking sheet (see picture above).
Step 12
Bake for 20 minutes.
Step 13
Add the powdered sugar, lemon juice, and lemon zest to a small bowl.
Step 14
Mix until everything has combined into a liquid glaze.
Step 15
Make sure that the scones are still on the cooling rack, place a piece of parchment paper under the rack to catch any drips.
Step 16
When the scones have fully cooled, using a spoon, drizzle the glaze over each scone.
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