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Coconut Oil Blueberry Scones with Rosemary
MINIMALIST BAKER10Ingredients
30Minutes
230Calories
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Ingredients
US|METRIC
7 SERVINGS
- 1 Flax egg (1 Tbsp, 7 g flaxseed meal + 2 ½ Tbsp, 37 ml water)
- 3/4 cup almond milk (unsweetened plain)
- 3/4 cup spelt flour (or sub more all purpose)
- 1 1/4 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. coconut oil (room temperature, scoopable, not liquid or frozen* | or vegan butter)
- 1/3 cup blueberries (frozen wild, organic when possible)
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NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories230Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat10g50% |
| Trans Fat |
| Cholesterol |
| Sodium410mg17% |
| Potassium70mg2% |
| Protein3g |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate27g9% |
| Dietary Fiber<1g3% |
| Sugars9g |
| Vitamin A2% |
| Vitamin C4% |
| Calcium15% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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