I have been craving something sweet and savory and the perfect thing came to mind . . . Scones!
Scones are the perfect breakfast treat or afternoon snack with your tea. There are so many varieties out there and with blueberries coming back into season, I began my search for the best recipe to be able to incorporate them.
This week I am featuring Dana Shultz who is the brains and beauty behind The Minimalist Baker. With all of her recipes, she creates them to be less than 30 minutes to prepare and 10 ingredients or less!
Coconut Oil Blueberry Scones with Rosemary
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- 1 flax egg (1 Tbsp (7 g) flaxseed meal + 2 ½ Tbsp (37 ml) water)
- 3/4 cup (180 ml) unsweetened plain almond milk
- 3/4 cup (90 g) spelt flour (or sub more all purpose)
- 1 1/4 cups (170 g) unbleached all purpose flour
- 1 Tbsp (7 g) baking powder
- 1/4 cup (50 g) organic cane sugar, plus more for topping
- 1/2 tsp sea salt
- 1 Tbsp (3 g) fresh rosemary (stems removed), roughly chopped (organic when possible)
- 6 Tbsp (90 g) room temperature coconut oil (scoopable, not liquid or frozen* | or vegan butter)
- 1/3 cup (60 g) frozen wild blueberries (organic when possible)
- Preheat oven to 400 degrees F (204 degrees C) and line a baking sheet with parchment paper (or leave bare).
- Prepare flax egg in a small mixing bowl, then add almond milk.
- In a separate mixing bowl, combine spelt flour, all purpose flour, baking powder, organic cane sugar, salt, and rosemary. Whisk to combine.
- Add room temperature coconut oil and use a pastry cutter (or fork) to cut it into the mixture until only small bits remain.
- Whisk the flax-almond milk mixture once more and add to the dry ingredients a little at a time while stirring with a wooden spoon. Add blueberries and gently stir once more to incorporate.
- 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). Then use a floured spatula to transfer the scones to the prepared baking sheet. Sprinkle the tops with a bit more cane sugar.
- Bake for 22-27 min, or until fluffy and light golden brown on the edges. Let cool slightly before enjoying.
- 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 would also be delicious heated with a bit of vegan butter.
- Make sure your coconut oil is scoopable (in the state it typically is when you buy it at the store), not liquid. If it's too liquidy and pourable, this will negatively affect the scones. To fix, set jar in refrigerator to firm up for 30 minutes, then stir and let rest another 30 minutes at room temperature. The oil should be consistently solid, not partially solid and partially liquid. Repeat this process (of chilling, stirring, resting), until the right texture is achieved (see photo of spoon with oil). This is key to ensuring the scones' texture is just right and dough is easy to work with. (For best and most consistent results, be sure to store your coconut oil in a cool, dark place to keep it at the right texture/consistency.)
- *Recipe loosely adapted from Alton Brown. Inspired by the rosemary blueberry scones at Sea Level in Cannon Beach, OR.
Adapted from Alton Brown
Adapted from Alton Brown
The Young & The Healthy http://www.theyoungandthehealthy.com/
Let us know below how you liked the recipe. I would love to hear from you!