Easter Blueberry Scones

0 Preheat oven to 400 degrees F and line a baking sheet with parchment paper. Make flax egg and set aside for 5 minutes.
1 Make the vegan buttermilk by combining the almond milk with apple cider vinegar. Stir and set aside for 5-10 minutes to let it curdle.
2 In a separate mixing bowl, combine the whole wheat pastry flour, all purpose flour, baking powder, and salt. Whisk to combine.
3 Add coconut oil to the flour mixture and use a pastry cutter or fork to cut into the mixture until only small little bits remain.
4 Combine the flax egg into the almond milk mixture and whisk to combine. Add the maple syrup to the flax-almond milk mixture. Whisk again to fully combine. Add this mixture slowly to the flour mixture a little at a time while stirring with a wooden spoon. Add the blueberries and gently stir to combine.
5 Gently transfer to a floured surface and use your hands to form it into a disc about 1 inch in height. Use a large knife to cut the circle into 6 even wedges (or 8 for smaller scones). Then use a floured spatula to transfer the scones to the prepared baking sheet. Sprinkle the tops with a bit of cane sugar (optional).
6 Bake for 22-27 min, or until fluffy and light golden brown on the edges. Let it cool slightly before eating.
7 Enjoy!
8 Once completely cooled, store leftovers at room temperature in a well-sealed container for up to 3 days. Freezer for longer term storage.