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Export 10 ingredients for grocery delivery
Step 1
Place vegan butter in the freezer for 30 minutes or so.
Step 2
Sift flour, xanthan gum (if using GF flour mix), baking powder and salt in a large bowl. Add sugar, lemon zest and cardamom (if using). Mix well.
Step 3
Grate cold butter into the bowl with dry ingredients. Using a pastry cutter or two knives, cut the butter into the flour until there are no large pieces of butter left.
Step 4
Mix in blueberries and gradually trickle in plant milk while mixing everything - start off using a knife and then just use your hands. Gently bring the dough together until it just holds together - do not worry about it being smooth.
Step 5
Set the oven temperature to 200° C / 390° F (no fan) and line a baking tray with a piece of baking paper.
Step 6
Place the dough on a lightly floured surface, flatten it gently with a rolling pin until 2 cm / ¾" thick. Using a 5 cm / 2" diameter cutter dipped in flour, cut the dough into rounds. Arrange on a baking tray and refrigerate for 15-20 minutes.
Step 7
Mix all the glaze ingredients together in a small bowl, use a pastry brush to apply the glaze to the scones, sprinkle each scone with a pinch of brown sugar.
Step 8
Bake in a pre-heated oven for 23-25 minutes, until the tops are golden brown and the bottoms are cooked. Consume on the day.
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