Ingredients

• 1 cup oats
• 1 1/2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/4 cup sugar
• 3 tbsp vegan butter, chilled
• 1 tbsp flax meal + 3 tbsp water
• 1 tsp vanilla extract
• 3/4 cup almond milk, unsweetened
• 1 tbsp orange zest
• 1 cup fresh blueberries

For the glaze

• 1/2 cup powdered sugar
• 1-2 tbsp fresh squeezed orange juice

Directions

1. Preheat oven to 425°.
2. In a small microwave safe bowl whisk together the flax meal and 3 tbsp water. Heat in microwave for 10 seconds. Remove from microwave and allow to cool. Once cooled add the vanilla extract and almond milk. Mix well and set aside.
3. Place the oats in a food processor and pulse until mostly ground. Not finely, but until there are no whole oats left. Add the flour, baking powder, salt, cinnamon, and sugar. Pulse a few more times until well combined. Add the butter and pulse until the mixture is coarse and resembles sand.
4. Dump the oat mixture into a large mixing bowl. Add the orange zest and blueberries. Mix with a rubber spatula until everything is nicely incorporated.
5. Add the flax mixture to the dry ingredients. Using a rubber spatula, mix until just combined. Don’t over-mix!
6. Turn dough onto a lightly floured surface. Gently pat into an 8-10 inch circle with lightly floured hands. Cut into 8 triangles. Place on a baking sheet lined with parchment paper. Lightly brush the tops of the scones with a little almond milk. Bake for 20 minutes or until cooked through. Allow to cool completely before glazing.
7. To make the glaze, in a small mixing bowl, combine the powdered sugar and freshly squeezed orange juice and mix until well combined. Drizzle over the cooled scones.