1. Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
2. In a small mixing bowl add 1 tbsp ground flax + 3 tbsp water, mix and set to the side.
3. In a separate large bowl combine 2 1/4 cup flour with baking powder, ground cardamom, blueberries, cane sugar and salt. Mix with a whisk to combine.
4. Chop vegan butter into small cubes and add to flour mixture,  use a fork to mix into the flour. Mix until there are no large lumps.
5. Pour the ground flax mixture and almond milk into the flour mixture and mix with a wooden spoon or spatula. Make sure not to over mix! Mix until there are no noticeable flour bits.
6. To a clean surface add 1/4 cup four then transfer the dough mixture onto a floured surface and form into a rectangle. The dough should be pretty soft and slightly wet, sprinkle with a bit more flour if needed.
7. Form the mixture into a rectangle and cut into 6 scones (triangles). Gently transfer the scones to the baking sheet lined with parchment paper.
8. Bake for 18-20 mins or until fluffy and light golden brown on the edges and top. Let cool slightly before enjoying. Enjoy as is or… Make an icing by combining organic powdered sugar + lemon juice in a bowl, whisk together. Drizzle the icing on top and finish off with a sprinkle more of lemon zest.

*Store leftovers at room temperature in a well-sealed container for up to 3 days.