Coconut Oil Blueberry Scones with Rosemary
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Minimalist Baker · by Minimalist Baker★ 4.9 (301)

Coconut Oil Blueberry Scones with Rosemary

NUTRITION · PER SERVING30M COOK
CAL 11%·PRO 10%
CARBS 28G52% OF CAL
3G FIBER5G SUGAR21G OTHER
FAT 10G39% OF CAL
7G SAT2G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Quick vegan scones made with coconut oil and studded with blueberries and fresh rosemary. Tender, balanced between sweet and savory.

mainamericanbaked gooddairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 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))
PREP
5M
SODIUM
15MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.