Red Fife Rosemary Blueberry Scones (dairy free)

imageI recently came across these vegan rosemary blueberry scones on @theminimalistbaker’s blog. Sweet & Savoury? Count me in! After a few personal twists & tweaks (cashew milk for almond milk, coconut sugar for cane sugar, red fife flour for spelt flour), I had landed on the perfect sweet & savoury breakfast, snack, or pick-me-up. 

Why I  these: 

red fife flour– Red Fife is lower in gliadin (gluten protein) than modern wheat varieties. It is known to be a sustainable crop that doesn’t require fertilizer or pesticides, and its carbon footprint is minimal. I purchased mine at Wychwood Farmers market (brand Red Fife by Rowe )

coconut oil– I love cooking with coconut oil. It has a high smoke point which means it’s nutrients do not get harmed at high temperatures. I used Vita Coco coconut oil which I love 

coconut sugar–  has minerals such as iron, zinc, calcium and potassium.

Red Fife Rosemary Blueberry Scones
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Ingredients
  1. 1 cup all purpose flour
  2. 1 cup red fife flour (or spelt flour, whole wheat flour, or white flour)
  3. 3/4 cup unsweetened cashew milk (or unsweetened almond milk)
  4. 1/4 cup coconut sugar (or regular sugar)
  5. 1 tbsp baking powder
  6. 1/3 cup frozen blueberries
  7. 1/2 tsp Himalayan pink salt (or sea salt)
  8. 6 tbsp room temp coconut oil (make sure not to use melted or liquid form!)
  9. 1 egg, whisked (flax egg for vegan option)
  10. 1 tbsp lightly chopped fresh rosemary
Instructions
  1. Preheat oven to 400 degrees F
  2. Line a baking sheet with parchment paper
  3. In a large mixing bowl, combine red fife flour, all purpose flour, baking powder, coconut sugar, salt, and rosemary. Mix well.
  4. Add in whisked egg (or flax egg), and cashew milk. Mix.
  5. Add in blueberries and use your hands to kneed them into the dough. (Don't over mix!)
  6. Transfer to a floured surface and use your hands to form it into a disc about 1 inch in height. Use a large knife to cut the circle into 6- 8 wedges. Then use a floured spatula to transfer the scones to the prepared baking sheet. Sprinkle the tops with a bit more rosemary.
  7. Bake for 25 minutes and enjoy!!
Notes
  1. These taste best fresh :)
  2. Eat on their own, or top with almond butter or honey!
Adapted from The Minimalist Baker
Adapted from The Minimalist Baker
I Hart Nutrition http://ihartnutrition.com/

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