These delicious and simple gluten free vegan lemon blueberry scones are the perfect brunch treat.
Preheat the oven to 350 degrees F.
Start with a medium sized bowl. Add the flour, baking powder, baking soda and salt. Whisk until well combined.
Using a pastry cutter blend the dough together until it is well combined. You can use a wooden spoon too. The dough should have a nice thick biscuit consistency. Fold in the blueberries.
Line a baking sheet with parchment paper. Use an ice cream scooper to scoop the dough onto the baking sheet. Place a few inches apart.
Bake for 20 minutes.
Remove the scones and allow to cool for about 20 minutes. While it is cooling make the glaze by adding all of the ingredients to a bowl and whisking well.
Once the scones are cooled you can drizzle the glaze on top and serve warm!