Coconut Oil Blueberry Scones with Rosemary
These savory-sweet vegan blueberry scones feature fresh rosemary and a tender, flaky texture, made easily in just 30 minutes with 10 ingredients. Baked with a blend of spelt and all-purpose flour, lightly sweetened with cane sugar, and enriched with coconut oil, they are studded with juicy wild blueberries. Perfect as a snack, light breakfast, or healthier dessert, these scones are positively delicious.
Instructions
- 1
Preheat oven to 400 degrees F (204 degrees C). Line a baking sheet with parchment paper.
- 2
Prepare flax egg: mix flaxseed meal (1 tbsp) and water (2.5 tbsp) in a small bowl. Let rest for 5 minutes. Then add unsweetened plain almond milk (0.75 cup).
- 3
In a separate bowl, combine spelt flour (0.75 cup), unbleached all-purpose flour (1.25 cups), baking powder (1 tbsp), organic cane sugar (0.25 cup), sea salt (0.5 tsp), and fresh rosemary (1 tbsp). Whisk to combine.
- 4
Add room temperature coconut oil (6 tbsp) and cut it into the dry mixture using a pastry cutter or fork until small bits remain.
- 5
Whisk the flax-almond milk mixture again and add to the dry ingredients gradually while stirring. Add frozen wild blueberries (0.33 cup) and gently stir to incorporate.
- 6
Transfer dough to a floured surface. Form into a 1 inch high disc. Cut into 8 wedges. Transfer scones to the prepared baking sheet. Sprinkle with more [organic cane sugar].
- 7
Bake for 22-27 minutes, or until fluffy and light golden brown. Let cool slightly before enjoying.
- 8
Store cooled leftovers at room temperature in a sealed container for up to 3 days. Freeze for longer storage.
Nutrition Facts
Per portion