Coconut Oil Blueberry Scones with Rosemary

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Ingredients

1 Tbsp flaxseed meal ((to make flax egg))
2 ½ Tbsp water ((to make flax egg))
3/4 cup unsweetened plain almond milk
3/4 cup spelt flour ((or sub more all-purpose))
1 ¼ 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))

1 scone per serving

As published by Minimalist Baker.

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