|1 egg||3/4 cup unsweetened coconut milk|
|2 C. unbleached all purpose flour||1 Tbsp baking powder|
|1/4 cup coconut sugar, plus more for topping||1/2 tsp sea salt|
|2 Tbsp fresh rosemary (stems removed), roughly chopped||6 Tbsp room temperature SKINNY coconut oil (scoopable, not liquid)|
|1 C. cup frozen wild blueberries|
Preheat oven to 400 degrees F (and line a baking sheet with parchment paper. Mix egg and coconut milk together. In a separate mixing bowl, combine all purpose flour, baking powder, coconut sugar, salt, and rosemary. Whisk to combine. Add room temperature SKINNY coconut oil and use a pastry cutter (or fork) to cut it into the mixture until only small bits remain. Whisk the egg/coconut 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). Then use a floured spatula to transfer the scones to the prepared baking sheet. Sprinkle the tops with a bit more coconut 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. Freezer for longer term storage. These are delicious plain, but would also be delicious heated with a bit of SKINNY coconut oil on top!