Gluten Free Vegan Lemon Blueberry Scones

0 Keep your cubed butter in the freezer until right before you add it to the mixture.
1 Preheat oven to 400 degrees and line a large metal baking sheet with parchment paper.
2 Add flour, baking powder, salt and sugar to a bowl and whisk to combine.
3 In a separate bowl combine milk, jam, vanilla, lemon zest, and juice. Whisk to combine.
4 Pour the wet mixture into the dry ingredients and use a fork to stir and combine. Add butter and use your hands, or a fork to combine and knead into a crumbly dough. It won't be perfect and the butter won't be 100% incorporated.
5 Pour onto a clean, dry surface and use your hands to press and shape into a disc shape. It should be about 7-8" wide and 1.5" thick.
6 Use a sharp knife to slice the dough into 8 triangles and transfer to the baking sheet.
7 Transfer to the oven and bake for 12-15 minutes until golden on the edges.
8 While the scones are baking, prepare the icing by combing the ingredients in a bowl and whisking to combine. Add additional powdered sweetener if needed to thicken.
9 Remove scones from oven and transfer to a cooling rack. Let cool completely.
10 Drizzle with icing and let harden.