Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon


Ingredients

Scale
  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