Instructions: Preheat your oven to 400 degrees F. Line a cookie sheet with parchment paper.
In a bowl whisk together Zemas mix and baking powder; set aside. In a second bowl, whisk the lemon juice, palm sugar, lemon peel, egg and almond milk. Pour the wet ingredients into the dry and mix until combine. Fold in the dried blueberries. Pour the dough out onto the lined cookie sheet. Form it into an 8-inch circle. Bake for about 23 minutes. Pull it out of the oven and cut the circle into 8 triangular pieces.
Spread the pieces out onto the cookie sheet and bake for another 4 minutes. Once the scones are cool drizzle with lemon glaze.
To make the glaze, whisk the lemon juice, lemon peel, and powdered sugar until smooth.
Special ingredients:no fermented / pickled foods, no meat / poultry, no alcohol, no grains
Just right for...:Great for kids, Easter Favorites
Top 8 allergens?:gluten-free, dairy-free, egg-free, soy-free, fish-free, shellfish-free, peanut-free
Active/prep time:0-15 minutes
Total time (inc active/prep):30-45 minutes
Substitution ideas:Substitute any milk of your choice for the almond milk. Substitute egg replacer for the egg. Zema's favorite egg replacer is mixing 1/4 cup water with 1 Tbsp chia seeds. Stir and allow to gel approx. 5 minutes.
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