Gluten-Free Blueberry Lemon Scones | Elissa Goodman

Ingredients

• 1 ½ tsp apple cider vinegar
• ½ cup cashew or almond milk
• ¼ cup vegan unsalted butter, cold
• 2 cup GF flour
• ⅓ cup monkfruit
• ½ tsp. fine sea salt
• ½ tsp. baking soda
• 1 T baking powder
• ¼ cup cashew yogurt
• 1 flax egg (1 T of flaxseed meal + 3 T warm water, let sit for 5 minutes)
• 1 tsp. pure vanilla extract
• 1 T lemon zest
• 1 cup fresh blueberries