Blueberry Rosemary scones

Blueberry Rosemary scones

• 1 flax egg replacement
• 3/4 c. malk
•  2 cups all-purpose flour
• 1 Tbsp baking powder
• 1/4 cup sugar
• 1/2 tsp sea salt
• 1 Tbsp fresh rosemary 
• 6 Tbsp vegan margarine
• 1/2 cup frozen wild blueberries (organic when possible
•  

1. Preheat to 400 
2. Prepare flax egg in a small mixing bowl, then add almond milk.
3. In a separate mixing bowl, flour, baking powder, sugar, salt, and rosemary. Whisk to combine.
4. Add room temperature coconut oil and use a pastry cutter (or fork) to cut it into the mixture until only small bits remain.
5. Whisk the flax-almond milk mixture once more and add to the dry ingredients a little at a time while stirring. Add blueberries and gently stir once more to incorporate.
6. Gently 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 even wedges (or 8 for smaller scones // amount as original recipe is written // adjust if altering batch size). Then use a floured spatula to transfer the scones to the prepared baking sheet. Sprinkle the tops with a bit more cane sugar.
7. Bake for 22-27 min or until fluffy and light golden brown on the edges. Let cool slightly before enjoying.
8. Best when fresh. Once completely cooled, store leftovers at room temperature in a well-sealed container for up to 3 days. Freezer for longer term storage. These are delicious plain, but they would also be delicious heated with a bit of vegan butter.