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
- Preheat oven to 400u0b0F.
- Make the flax egg. Mix the ground flaxseed with the water. After five minutes, mix in the almond milk and set aside.
- In a separate bowl, add all the dry ingredients, mix well.
- Add the solid coconut oil to the dry mixture. Using the back of a fork, mix until small clumps form.
- Slowly add the flax egg-almond milk mixture to the dry ingredients. Add the blueberries and mix well.
- 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.
- 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)