Step 1

Preheat the oven to 200°C / 392°F.

Step 2

In a large bowl mix together flour, salt, sugar, and baking powder.

Step 3

Add the butter to the flour mixture and mix together until you get a bread crumb structure.

Step 4

In a second bowl mix soy milk, lemon zest, lemon juice, and flax seeds and whisk.

Step 5

Pour the milk mixture into your flour and butter and fold together until just combined

Step 6

Add the frozen blueberries and fold them in, try and handle your dough minimally to avoid a dense scone.

Step 7

Coat your work surface liberally with flour and turn out your dough on top

Step 8

Roughly shape the dough into a circle measuring about 2 to 2 ½ cm thick (0.78 to 0.9 inch thick).

Step 9

Cut your dough circle into 8 equal slices and place them on a lined baking tray.

Step 10

Mix together the maple syrup and milk to make your glaze.

Step 11

Brush the top of each scone with the glaze.

Step 12

Bake at 200°C / 392°F for 30 minutes or until golden brown in colour and firm in the middle.

Step 13

Skim the solid part of chilled coconut milk. Do not use any of the liquid coconut milk - simply just the solid bit that has formed on top when chilled overnight.

Step 14

Whip the solid coconut cream with an electric whisker or by hand to create whipped coconut cream. Serve with scones.