Blueberry Scones (Vegan)

• 1 1/2 cups of spelt flour
• 1 1/2 cups of white flour
• 1 tsp dried rosemary
• 1 tbsp baking powder
• 1/3 cup brown sugar
• 1 tbsp ground flaxseed
• 2 1/2 tbsp water
• 3/4 unsweetened plain almond milk
• 7 tbsp of solid coconut oil
• 1/2 cup of frozen blueberries

1. Preheat oven to 400u0b0F.
2. Make the flax egg. Mix the ground flaxseed with the water. After five minutes, mix in the almond milk and set aside.
3. In a separate bowl, add all the dry ingredients, mix well.
4. Add the solid coconut oil to the dry mixture. Using the back of a fork, mix until small clumps form.
5. Slowly add the flax egg-almond milk mixture to the dry ingredients. Add the blueberries and mix well.
6. Flour your working surface and shape the dough into a round disc, 1 inch in thickness. Cut into 8 triangular pieces and transfer onto a baking sheet covered with parchment paper.
7. Bake in the oven for 20-23 minutes, until golden brown.

flour, flour, rosemary, baking powder, brown sugar, ground flaxseed, water, almond milk, coconut oil, blueberries

Taken from www.yummly.com/recipe/Blueberry-Scones-_Vegan_-1847438 (may not work)