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COCONUT OIL BLUEBERRY SCONES WITH ROSEMARY [VEGAN]
Ingredients
- 1 flax egg (1 Tbsp (7 g) flaxseed meal + 2 ½ Tbsp (37 ml) water)
- 3/4 cup (180 ml) unsweetened plain almond milk
- 3/4 cup (90 g) spelt flour (or sub more all purpose)
- 1 1/4 cups (170 g) unbleached all purpose flour
- 1 Tbsp (7 g) baking powder
- 1/4 cup (50 g) organic cane sugar, plus more for topping
- 1/2 tsp sea salt
- 1 Tbsp (3 g) fresh rosemary (stems removed), roughly chopped (organic when possible)
- 6 Tbsp (90 g) room temperature coconut oil (scoopable, not liquid or frozen* | or vegan butter)
- 1/3 cup (60 g) frozen wild blueberries (organic when possible)
Chrome Extension
