Gluten-Free Vegan Lemon Blueberry Scones

INGREDIENTS

100 g

Blueberries, fresh

Lemon, Juice of

Lemon, Zest of

120 milliliters

Almond milk, unsweetened

8 tbsp

Maple syrup

150 g

Almonds* (almond meal), ground

1/4 tsp

Bicarbonate of soda

150 g

Gluten-free flour blend

1 pinch

Salt

1 tsp

Vanilla extract

60 g

Coconut oil

2 heaped teaspoons baking power ((ensure gluten-free if necessary))