Name: Coconut Oil Blueberry Scones with Rosemary
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 8 (scones)
Ingredients: 1 batch flax egg ((1 Tbsp (7 g) flaxseed meal + 2 ½ Tbsp (37 ml) water as original recipe is written)); 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 Tbsp room temperature coconut oil ((scoopable, not liquid or frozen* | or vegan butter)); 1/3 cup frozen wild blueberries ((organic when possible))