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My phrase for the last two months: “I am going to move to a small town and open a scone shop”. Why? Because I love this vegan blueberry recipe and I want everyone to try it! My sweet-tooth is sometimes stronger than my savory-tooth. Every now and then I crave something on the sweeter side, but I am a health coach, I like the healthier side of sweet. You won’t find me eating a cupcake topped with frosting, but it’s very possible that you’ll find me at the local coffee shop with scone in hand.

This particular recipe took some tossing and turning and a sink full of dishes to create it, but it is now yours at a less messy cost. These scones are completely vegan and just how scones should be: Flaky, tender on the inside, crispy on the outside and perfectly sweet for dessert or brunch.

Prep time: 10 minutes
Baking time: 25 minutes
Total time: 35 minutes
Makes 8-10 scones
Ingredients:

* 1 flax egg (1 Tbsp flaxseed meal + 2 ½ Tbsp of water)
* 3/4 cup of unsweetened plain almond milk
* 2 cups of unbleached all-purpose flour (sorry this recipe is not gluten free)
* 1 Tbsp baking powder
* 1/8 of coconut sugar, you can do 1/4 if you want your scones extra sweet
* 1/2 tsp sea salt
* 4 sprigs of fresh rosemary (stems removed), chopped
* 6 Tbsp room temperature coconut oil (must be “scoopable”)
* 1 box of fresh blueberries

Instructions:

1. Preheat your oven to 400 degrees F, in the meantime prep the ingredients.
2. In a mixing bowl, mix all purpose flour, baking powder, coconut sugar, salt, and rosemary. Mix ingredients until well combined.
3. Add coconut oil and mix the best you can with a fork or wooden spoon.
4. Prepare the flax egg in a medium size bowl, stir gently. Add almond milk and stir gently again.
5. Add the flax egg-almond milk mixture to the dry ingredients and stir slowly until everything is well combined.
6. Mix in berries very slowly with a wooden spoon (I use my hands!).
7. Gently transfer the mix to a well floured surface and use your hands to form a pizza-like pie (about 1 inch thick). Use a knife or pizza cutter to cut the pie into 8 to 10 scones.
8. Transfer scones to a baking tray with a spatula and bake for 25 minutes or until fluffy or golden brown. Let cool for about 5-8 minutes.
9. As with most pastries, these are best when fresh. Store leftovers at room temperature in a well-sealed glass container for up to 3 days. Freeze them for longer term storage (although you will most likely eat them all in less than 3 days!).
10. You can add your own twist to this recipe. I have used this base for walnut and date scones and they were just as tasty! Please share any variations you make in the comments.

Happy Baking!

There aren’t enough words to clearly express what this amazing woman has done for me both physically and emotionally. I owe my health and rehabilitation to Janise and her expertise. I am forever thankful for her guidance, counseling, and endless support. I know I wouldn’t be where I am today without her and her program…

Randy V

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