Vegan Blueberry Spelt Scones

Ingredients

• 2 cups whole grain spelt flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/3 cup coconut oil (plus more for brushing (can sub canola oil or extra-light olive oil))
• 1/3 cup honey or agave (plus more for brushing)
• 1 tablespoon vanilla extract
• 1/4 cup hot water
• 3/4 cup fresh blueberries*

Instructions

1. 1

   Preheat your oven to 350ºF and line a baking sheet with parchment paper or a silpat.

2. 2

   In a medium bowl, whisk together the flour, baking powder, and salt.

3. 3

   Add the oil, sweetener, and vanilla and stir together until a thick, slightly dry batter is formed. Pour the hot water into the batter and mix. Gently fold in the berries just until they are marbled throughout the batter.

4. 4

   For each scone, scoop 1⁄3 cup batter onto the prepared baking sheet (or twelve even lumps). Space the scoops 1 inch apart to allow them to spread.

5. 5

   Lightly brush the tops with the oil.

6. 6

   Bake the scones on the center rack for 14 minutes, rotating the sheet 180 degrees after 7 minutes.

7. 7

   The finished scones will be golden and slightly firm. Remove from the oven and brush with honey or agave nectar.

8. 8

   Let the scones stand on the sheet for 15 minutes, then transfer them to a wire rack to cool completely.

9. 9

   Store the scones in an airtight container at room temperature for up to 2 days.