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.