### Ingredients: - **Almond Flour**: 2 cups - **Baking Powder**: 1 tablespoon - **Salt**: 1/4 teaspoon - **Coconut Oil**: 1/3 cup, solid - **Honey**: 1/4 cup (plus extra for drizzling) - **Lemon Juice**: 2 tablespoons for the dough - **Lemon Zest**: 1 tablespoon - **Blueberries**: 1 cup, fresh or frozen (if using frozen, do not thaw) - **Medium Ripe Banana**: 1, mashed - **Cashews**: 1/2 cup, raw, unsalted (soaked for 6 hours or overnight) ### Preparation Steps: 1. **Soak Cashews**: Place the cashews in a bowl and cover with water. Let them soak for 6 hours or overnight. After soaking, drain and rinse the cashews. 2. **Preheat Oven and Prepare Baking Sheet**: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it. 3. **Mix Honey and Lemon Zest in the Mixing Bowl**: In the same bowl you used for soaking the cashews (after draining and rinsing them), combine the honey and lemon zest. Stir well to allow the lemon zest to infuse the honey with its aromatic oils. 4. **Blend or Mash Cashews**: If the cashews need to be smoother, you can blend or mash them separately before adding them back into the bowl. Otherwise, simply add the drained cashews directly to the honey and lemon zest. 5. **Add Remaining Wet Ingredients**: To the bowl, add the solid coconut oil, 2 tablespoons of lemon juice, and mashed banana. Mix until well combined. 6. **Incorporate Dry Ingredients**: Add the almond flour, baking powder, and salt directly into the bowl. Stir until just combined, ensuring not to overmix to keep the scones tender. 7. **Fold in Blueberries**: Gently fold in the blueberries, ensuring they are evenly distributed without being crushed. 8. **Shape and Bake**: On the prepared baking sheet, shape the dough into a round disc about 1 inch thick. Cut into 8 equal wedges and slightly separate them on the baking sheet. Bake in the preheated oven for 20-25 minutes or until lightly golden and firm to the touch. 9. **Drizzle with Honey and Cool**: After baking, let the scones cool on the baking sheet for a few minutes. Then, drizzle additional honey over the scones while they are still warm but not hot, to add sweetness and a glossy finish. 10. **Serve**: Transfer the scones to a wire rack to cool completely. Enjoy your delicious gluten-free and vegan blueberry lemon scones!