These fruity vegan lemon and blueberry scones are a teatime treat ... and brush the tops with olive oil. Bake for 12–15 minutes, until golden. Leave the scones on a wire rack to cool slightly.
Stir in olive oil, milk, and lemon juice and zest. Coat the bottom of a 9-to-10-inch round cake pan with olive oil and a light dusting of flour. Pour batter in slowly and let settle 2 minutes.