Rosemary Blueberry Scones

Prev Next

INGREDIENTS

  • 1 batch flax egg (1 Tbsp flaxseed meal + 2 ½ Tbsp  water)
  • 3/4 cup unsweetened plain almond milk
  • 3/4 cup spelt 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)
  • 6-8 Tbsp room temperature Califia Farms plant butter
  • 1/3 cup frozen wild blueberries (organic when possible)

METHOD

  • Preheat oven to 400 degrees F and line a baking sheet with parchment paper (or leave bare).
  • Prepare flax egg in a small mixing bowl, then add almond milk.
  • In a separate mixing bowl, combine spelt flour, all purpose flour, baking powder, organic cane sugar, salt, and rosemary. Whisk to combine.
  • Add room temperature coconut oil and use a pastry cutter (or fork) to cut it into the mixture until only small bits remain. Add more coconut oil if mixture seems too dry
  • 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.
  • 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). Then use a floured spatula to transfer the scones to the prepared baking sheet. Sprinkle the tops with a bit more cane sugar.
  • Bake for 22-27 min or until fluffy and light golden brown on the edges. Let cool slightly before enjoying.
  • Best when fresh. Once completely cooled, store leftovers at room temperature in a well-sealed container for up to 3 days. Freezer for longer term storage.