Coconut Oil Blueberry Scones with Rosemary

Scaled for 8 portions · 8 steps

1 tbspflaxseed meal ((to make flax egg))2.5 tbspwater ((to make flax egg))0.75 cupunsweetened plain almond milk0.75 cupspelt flour ((or sub more all-purpose))1.25 cupunbleached all-purpose flour1 tbspbaking powder0.25 cuporganic cane sugar (plus more for topping)0.5 tspsea salt1 tbspfresh rosemary ((stems removed // roughly chopped // organic when possible))6 tbsproom temperature coconut oil ((scoopable, not liquid or frozen* | or vegan butter))0.33 cupfrozen wild blueberries ((organic when possible))

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