Blueberry Scones with Lemon Glaze {dairy-free!}

Hello, everyone! After reading the title of this post, you may already be saying, "Dairy free? It must be really gross!" These scones are far from gross. They are the first scones I have ever made, so you might say I was quite pleased with the results. The lemon glaze complements the blueberry really well, and it adds a nice flavor to them. There aren't any leftovers here! 

For all you dairy free people out there, this is a recipe for you. Even if you aren't dairy free, they still make a delicious snack or breakfast. Enjoy! 

Blueberry Scones with Lemon Glaze

4 cups flour

1 cup sugar

5 tsp. baking powder

1/2 tsp. cinnamon

1 tsp. salt

1 cup shortening, frozen

1 cup coconut milk

2 eggs

2 tsp. vanilla

2 cups frozen blueberries 

                             For the glaze:

2 cups powdered sugar

6 Tablespoons milk

1 Tablespoon lemon juice

lemon zest, for garnish (optional)

Preheat the oven to 400*. Line a large baking sheet with parchment paper or wax paper. 

In a large bowl, whisk together the first 5 ingredients. Cut in the shortening with either a fork or a pastry cutter until the mixture resembles crumbs.(When the shortening is frozen, it is easier to work with.)

In a smaller bowl, combine the coconut milk, eggs, and vanilla. Pour it over the flour mixture and gently mix it until it is combined. Be careful not to overwork the dough. 

Carefully fold in the frozen blueberries, making sure they are incorporated well through the batter. 

Divide the dough in half. Working with your hands floured, shape the dough into a ball and flatten it out on the baking sheet into about an 8-9 inch circle. The dough will be very sticky, so be careful. Repeat it with the rest of the dough. 

Using a sharp knife, cut the dough circles like a pie, in about 8 even slices. 

Bake it in the preheated oven for 20-25 minutes, or until golden brown and cooked through. 

While the scones are baking, prepare the glaze. Simply mix all of the ingredients together in a bowl, and whisk it until there are no clumps.

Let the baked scones cool for a few minutes, then drizzle the prepared glaze over them. I separated them so the glaze could run down the sides. Another thing you could do is completely dip the scones in the glaze. That way there is a whole outer layer on them. Let them sit for a few more minutes to allow the glaze to set. Serve warm. 

These were really good. I hope you try them out and enjoy them! 

                                                                                                                      ~Nutmeg