Blueberry Rosemary Scones

Yield

8 wedges

Time

30 min

freshly baked blueberry rosemary scones

These nearly-vegan scones are the perfect gourmet biscuit for a weekend morning. You can substitute frozen blueberries with fresh (I love the fact that you can use frozen bluerries though, since I always have them around!). Also, fresh rosemary is a must and the real star of this recipe. These also freeze well, so you can make a few batches and save them for later! You can make this recipe completely vegan by creating a "flax egg" (1 tablespoon of ground flaxseed and 3 tablespoons of water to replace 1 egg).

Ingredients

  • 1 egg
  • ¾ cup almond milk
  • 2 cups all-purpose flour (plus extra)
  • 1 tbsp baking powder
  • ¼ cup cane sugar (plus extra)
  • ½ tsp sea salt
  • 1 tbsp fresh rosemary
  • 6 tbsp coconut oil
  • ⅓ cup frozen blueberries

Preparation

  1. Whisk together egg and almond milk.
  2. Whisk together dry ingredients (flour, baking powder, sugar, salt, rosemary). Cut in the coconut.
  3. Mix wet and dry ingredients slowly with wooden spoon. Add blueberries.
  4. Transfer to floured surface. Form a disc about 1" high, and cut into eight wedges.
  5. Transfer to pan and sprinkle with sugar. Bake at 400℉ for 22-27 minutes. Cool before serving. Enjoy!