Blueberry rosemary scones

Blueberry rosemary scones

Tags

Sweet
Bread

Cook

Ingredients

  • 1 Tbsp flaxseed meal
  • ¾ cup almond milk
  • 2 cups flour
  • 1 Tbsp baking powder
  • ¼ cup cane sugar
  • ½ tsp sea salt
  • 1 Tbsp chopped rosemary (stems removed)
  • 6 Tbsp room temperature coconut oil
  • ⅓ cup frozen blueberries

Steps

  1. Preheat oven to 180°C and line a baking tray.
  2. Prepare flax egg by adding 2 ½ Tbsp water in a small mixing bowl, then add almond milk.
  3. In a separate bowl combine flour, baking powder, sugar, salt, and rosemary. Whisk to combine.
  4. Add coconut oil and use a fork to cut it into the mixture until only small bits remain.
  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.
  6. Add blueberries and gently stir once more to incorporate.
  7. 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.
  8. Use a floured spatula to transfer the scones to the prepared baking sheet.
  9. Sprinkle the tops with a bit more cane sugar.
  10. Bake for 22-27 min or until fluffy and light golden brown on the edges.