Step 1

Preheat your oven to 400°F and line a baking sheet with parchment paper.

Step 2

Make healthy buttermilk: Whisk together the oat milk and lemon juice. Let it let sit for at least 5 minutes while you prepare the rest.

Step 3

Prepare Dough: In a large bowl, whisk flour, baking powder, and salt together. Add cubed butter and cut it into the flour with a pastry cutter or squeeze each piece of butter with your fingers. You want varying-sized pieces (some large and some pea-sized). If at any time it feels warm, pop the dough into to fridge for 5 minutes.

Step 4

Once butter is cut in, add the greek yogurt, honey, oat milk buttermilk mixture, blueberries, and lemon zest. Mix the dough with a rubber spatula, folding all of the ingredients into the dough. Be careful not to burst any blueberries. The dough should be shaggy with some dry flour at the bottom of the bowl. Dump onto a lightly floured surface and gently bring everything together in one dough ball. Flatten the dough into a circle. Don’t press too hard. Then, cut in half and stack both halves on top of each other.

Step 5

Make Scones: Smush your halves down into a circle. And flatten this circle to about 1.5 - 2 inches in thickness. Cut into 8 equal triangles (See picture in the post above for reference). Lay on the parchment-lined baking sheet. Brushed with oat milk and sprinkled some coarse sugar on top.

Step 6

Bake: Bake for 22 - 25 minutes, until the tops are golden and the inside is done and fluffy.

Step 7

Optional Glaze: While the scones cool, make the optional lemon glaze by mixing together all the ingredients - if it is too thin add 2 - 4 tbsp more powdered sugar. Drizzle over the scones once they are COMPLETELY cooled. Enjoy!