Blueberry Lemon Chia Cookie Dough SCones
Serves: 8 scones
Time: 40 minutes (20 minutes active, 20 minutes bake)
1 flax egg (1 Tbsp flaxseed meal + 3 Tbsp water)
3/4 cup non-dairy milk (I used So Delicious Unsweetened Coconut Milk)
2 cups spelt flour
1 Tbsp baking powder
1/4 cup organic coconut sugar
1/2 tsp sea salt
6 Tbsp softened vegan butter (I used Miyoko's) or scoopable, semi-solid coconut oil
1/3 cup frozen wild blueberries
4 Tbsp Because Cookie Dough Lemon Chia Cookie Dough*
2-4 Tbsp melted coconut butter
Preheat the oven to 400. Line a baking sheet with parchment paper.
Mix the flax and water in a small bowl and set aside.
Mix flour, salt, baking powder, and coconut sugar in a large mixing bowl.
Use a pastry cutter, metal spatula, or for to cut in the butter or oil so that there are only little chunks mixed throughout.
Add the flax egg and milk. Mix with a spoon or spatular until it has been thoroughly combined. Then stir in the blueberries. Mix in small chucks of cookie dough. It is best to scoop the cookie dough frozen and add the chunks in frozen as well.
Flour the parchment lined baking sheet and transfer the dough. Then for a 1 inch thick disc. You can place more cookie dough on the top at this point if you'd like. Then slice the disc into fourths, then eighths so that you end up with 8 scones. Or 6 if you prefer larger scones.
Spread out the pieces on the baking sheet, making sure the whole sheet is floured.
Bake for 20-25 minutes. They should be fluffy and look golden brown on the edges.
Put the coconut butter in a small oven-safe bowl in the oven to melt it. Then drizzle onto the scones after they have cooled slightly.
These are best served fresh. You can also freeze any left overs!
Adapted from Minimalist Baker's Coconut Oil Blueberry Scones with Rosemary