Franki's Coconut Oil Blueberry Scones with Rosemary

Balanced and less guilty deliciousness.

Ingredients

• 1 egg (can make a flax egg if you want to make it vegan)

• 3/4 cup unsweetened plain almond milk

• 3/4 cup spelt/almond flour (or sub more all-purpose)

• 1 1/4 cups unbleached all-purpose flour

• 1 Tbsp baking powder

• 1/4 cup organic cane sugar plus more for topping

• 1/2 tsp sea salt

• 1 Tbsp fresh rosemary (stems removed // roughly chopped // organic when possible)- or 1 1/2 tsp dried rosemary [do not leave out the rosemary! essential to the flavor]

• 6 Tbsp room temperature coconut oil (scoopable, not liquid or frozen* | or vegan butter)

• 1/3 cup frozen wild blueberries (organic when possible) or 1/2 cup fresh blueberries

• Vegan/normal butter, for topping

Directions

1. Preheat oven to 400 degrees F (204 degrees C) and line a baking sheet with parchment paper (or leave bare).

2. Prepare egg in a small mixing bowl, then add almond milk.

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

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. Whisk the egg-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. Gently transfer to a floured surface and use your hands to form it into a disc about 1 inch in height. Use a large floured 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. Dough will be extremely wet. Sprinkle the tops with a bit more cane sugar.

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

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.

Adapted from Minimalist Baker.