Blueberry Scone Dough

1. Preheat oven to 350 F. Line baking sheet with parchment paper.
2. In a high speed blender, blend 1 1/2 cups of oats in a blender until a fine powder forms.
3. In a large bowl, combine oat flour, coconut flour, sugar, baking powder. Whisk together until all ingredients are combined.
4. In a medium bowl whisk almond milk, melted butter, eggs and vanilla together. 
5. Slowly fold in wet ingredients into the dry ingredients with a wooden spatula. Gently fold in blueberries into the mixture.
6. Flour a cutting board surface with coconut flour. Transfer scone dough on the floured cutting board. Form dough into a ball. Flatten into a thick disk. If the mixture is too sticky, add some more coconut flour to the top of the dough. With a sharp knife, cut the dough into 8 pieces (cut like a pizza or pie).
7. Place scones onto prepared baking sheet. Bake for 20-25 minutes. Allow scones to cool before adding glaze.

Lemon Glaze

1. In a small bowl, whisk together lemon juice, powdered sugar and almond milk until there are no lumps from the powdered sugar.
2. Drizzle lemon glaze over the slightly cooled scones.
3. Enjoy!