Vegan Blueberry Scones

INGREDIENTS:

For 6-8 scones

1 vegan flax egg (1 Tbsp flaxseed meal + 3 Tbsp water)
3/4 cup unsweetened almond (177ml) (or other plant-based milk)
3/4 cup (96g) spelt flour
1 1/2 cups (192g) all-purpose flour
1 Tbsp baking powder
1/4 cup (50g) organic cane sugar plus more for topping
1/2 tsp sea salt
1 Tbsp fresh rosemary (stems removed and finely chopped)
zest 1 lemon (optional)
6 Tbsp cold vegan butter, roughly cut up
1/2 cup (95g) frozen blueberries

NOTE: Flaxseed meal is just blended.grounded flax seed - so you are left with a flour like consistency

DIRECTIONS:

Preheat oven to 200 degrees (C) and line a baking tray with baking paper.
Prepare flax egg in a small mixing bowl, let sit for 5 minutes before adding the almond milk.
Meanwhile, in a separate mixing bowl, combine spelt flour, all purpose flour, baking powder, organic cane sugar, salt, lemon zest and rosemary. Whisk to combine.
Add the cold butter and using your fingers crumble the butter through the flour, making sure to remove any large lumps of butter. It is important to be gentle with the mixture while doing this to keep it nice and light.
Whisk the flax egg / almond milk mixture once more and add to the dry ingredients a little at a time while stirring with a wooden spoon. If the mixture seems to dry add more milk and if it seems too wet add some more flour. It should be quite wet but not too sticky that you cant shape and cut it. Add blueberries and gently stir once more to incorporate.
Gently transfer the dough to a floured surface and use your hands to form it into a circle about 2.5cm in height. You may need to sprinkle a little bit of flour on your hands and on the top of the dough if its too sticky. Use a large knife to cut the circle into 6 even wedges (or 8 for smaller scones). 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 approx. 25 min or until fluffy and light golden brown on the edges. Let cool slightly before enjoying.
Best eaten fresh with vegan butter or I like natural vegan yoghurt. Once completely cooled, store leftovers at room temperature in a well-sealed container for up to 3 days. Freeze for longer term storage.