Preparation time: 40 minutes
- 1 flax seed egg (1 tablespoon ground flax seeds + 3 tablespoons water)
- ¾ cup plant mylk (almond, oat, …)
- 2 cups spelt flour
- 1 teaspoon baking powder
- ¼ cup coconut sugar
- a pinch of salt
- zest from 1 lemon
- 6 tablespoons coconut oil (at room temperature, not melted)
- a handful of fresh or frozen blueberries
Mix the flax seeds and water in a small bowl to obtain a smooth sticky mixture. Add milk and stir well. Mix all the dry ingredients in a mid-sized bowl. Pour the wet mixture into the dry ingredients and add coconut oil to the latter. Mix everything well.
Add the blueberries and shape a circle from the mixture, approximately 1 cm high. Place it on a parchment paper and gently cut into it to make cake-like slices.
Bake in an oven at 180 degrees for about 25 minutes. Take the scones out, let them cool down and break them off to the previously cut slices.