Coconut Oil Blueberry Scones with Rosemary

Steps

1. 1

   Preheat oven to 205°C (204 degrees C) and line a baking sheet with parchment paper (or leave bare).

2. 2

   Prepare flax egg in a small mixing bowl by mixing flaxseed meal and water and let rest for 5 minutes. Then add almond milk.

3. 3

   In a separate mixing bowl, combine spelt flour, all purpose flour, baking powder, organic cane sugar, salt, and rosemary. Whisk to combine.

4. 4

   Add room temperature coconut oil and use a pastry cutter (or fork) to cut it into the mixture until only small bits remain.

5. 5

   Whisk the flax-almond milk mixture once more and add to the dry ingredients a little at a time while stirring with a wooden spoon. Add blueberries and gently stir once more to incorporate.

6. 6

   Gently transfer to a floured surface and use your hands to form it into a disc about 1 inch in height. Use a large knife to cut the circle into 6 even wedges (or 8 for smaller scones // amount as original recipe is written // adjust if altering batch size). Then use a floured spatula to transfer the scones to the prepared baking sheet. Sprinkle the tops with a bit more cane sugar.

7. 7

   Bake for 22-27 min or until fluffy and light golden brown on the edges. Let cool slightly before enjoying.

8. 8

   Best when fresh. Once completely cooled, store leftovers at room temperature in a well-sealed container for up to 3 days. Freeze for longer term storage. These are delicious plain, but they would also be delicious heated with a bit of vegan butter.