Coconut Oil Rosemary & Blueberry Scones

My grandma sent me over some fresh rosemary in a box from Arizona. Along with it she included many oranges, lemons, and grapefruit fresh from the trees in her yard. Mmm! I've enjoyed all the recipes I've been able to make, but I realized that I need to start posting them. So far I've made rosemary lemon chicken, paleo lemon bars, and broiled grapefruit. The possibilities are endless :) Since I still had SO much rosemary left over I decided on these delicious scones. The recipe is a little modified from a vegan blogger listed below, but it still turned out perfect in my opinion. My goal lately has been to stick with ingredients that I have rather than running to the store and buying more (gotta save money for travels!), that being said for this recipe I had no butter and had to improvise. Coconut oil did the trick! Also, if you are vegan the egg can always be substituted for a chia seed "egg".

Ingredients:

1 egg

3/4 cup unsweetened plain almond milk (or milk of choice)

3/4 cup whole wheat pastry flour

1 1/4 cup unbleached all purpose flour

1 Tbsp baking powder

1/4 cup sugar

1/2 tsp sea salt

1 Tbsp fresh rosemary, roughly chopped

6 Tbsp room temperature coconut oil (not liquid or frozen)

1/3 cup frozen blueberries

Directions:

1. Preheat oven to 400 degrees F and line a baking sheet with parchment paper.

2. Mix together egg and almond milk into a small bowl.

3. In a separate larger mixing bowl combine the whole wheat flour, all purpose flour, baking powder, sugar, salt, and rosemary. Whisk to combine,

4. Add room temperature coconut oil and use a fork (or pastry cutter) to cut until small bits remain.

5. Whisk the egg and almond milk one last time and slowly add to the dry ingredients, while mixing with a wooden spoon. Add bluberries and stir once more. 

6. Transfer to a floured surface and use your hands to form a disc, about one inch in height. Use a large knife and cut into 6 or 8 even wedges. Then use a floured spatula to transfer to the baking sheet. Sprinkle the tops with sugar.

7. Bake for 22-27 minutes, or until fluffy and light golden brown on the edges. Cool slightly and serve!

Adapted from the Minimalist Baker