Scone Blueberry Minyak Kelapa dengan Rosemary

Name: Scone Blueberry Minyak Kelapa dengan Rosemary
Total time: 30 min
Yield: 8 porsi
Cuisine: Indonesian
Ingredients: 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))

30-minute vegan blueberry scones made with coconut oil and infused with fresh rosemary. Savory, sweet, and perfectly tender.

⏱️ 30 menit 🔪 Persiapan: 5 menit 🔥 Masak: 25 menit 📊 Sedang 👁️ 22 dilihat

👨‍🍳 Mulai Masak

Scone Blueberry Minyak Kelapa dengan Rosemary

Foto: Minimalist Baker — Minimalist Baker

Bahan-bahan

8 porsi

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))

Langkah-langkah

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 by mixing flaxseed meal and water and let rest for 5 minutes. 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 // 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.
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. Freeze for longer term storage. These are delicious plain, but they would also be delicious heated with a bit of vegan butter.