VEGAN BLUEBERRY SCONES

Ingredients:
2 cups all-purpose flour
1/3 cup granulated sugar
1 tbsp baking powder
1/2 tsp salt
1/2 cup vegan butter, chilled and cubed
1/2 cup unsweetened almond milk
1 tsp vanilla extract
1 cup fresh or frozen blueberries
1 tbsp unsweetened almond milk (for brushing on top)
1 tbsp granulated sugar (for sprinkling on top)
Instructions:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Add the chilled vegan butter to the bowl and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
In a separate small bowl, mix together the almond milk and vanilla extract.
Pour the almond milk mixture into the flour mixture and stir until just combined. The dough should be sticky but manageable.
Gently fold in the blueberries until evenly distributed.
Turn the dough out onto a lightly floured surface and shape it into a circle about 1 inch thick.
Cut the dough into 8 equal wedges and place them on the prepared baking sheet.
Brush the tops of the scones with almond milk and sprinkle with granulated sugar.
Bake for 18-20 minutes, or until the scones are lightly golden on top and a toothpick inserted into the center comes out clean.
Remove from the oven and let the scones cool on the baking sheet for a few minutes before tran