Lemon Blueberry Glazed Scones

These scones are amazing. They only need ingredients you probably have around the house, and they're really fun to make. Today, I had a little mishap baking them. I put the scones in the oven and a few minutes later, there were flames! It turns out, the parchment paper was over the edge too much so it caught on fire. I had to take them out halfway baking and transfer them, then put the scones back in the oven. Surprisingly, they baked well and turned out tasting really good!

Scones:

• 1 1/4 cups nondairy milk
• 1 tbsp lemon juice
• 3 cups flour
• 1/2 granulated sugar
• 2 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup coconut oil
• 1 heaping tbsp lemon zest
• 2 cups blueberries (fresh or frozen)

Glaze:

• 1 cup powdered sugar
• 1 tbsp lemon juice
• 1 tbsp melted coconut oil

Instructions

Scones:

1. Preheat your oven to 375 degrees F. 
2. In a small bowl, mix together the milk and lemon juice and set aside to curdle.
3. In a large bowl, mix together the flour, sugar, baking powder, and salt. Add coconut oil in small clumps and use your fingers to mix it into the flour. It should have a pebble-like texture.
4. Create a well in the mixture and add the milk mixture and zest. Mix until about half of the flour is incorporated. Mix in the blueberries.
5. Put a piece of parchment paper on the counter. Divide the dough into two blobs and make them into a disk shape. With a sharp knife, cut one disk in half. Cut those halves into thirds. You now have 6 little triangles! Repeat with the other blob. Transfer to a baking sheet.
6. Bake for 22-26 minutes.

Glaze:

1. While the scones are baking, sift the powdered sugar, lemon juice, and coconut oil and stir vigorously. You should have a thick, smooth, and pourable icing.
2. After the scones are out of the oven, cool for a few minutes, then drizzle on the glaze. If you want a more opaque, thick glaze, wait until the scones are cooled.
3. Enjoy!!!