½ cup cold coconut oil (if melted put in fridge until solidified)
½ cup + 2 tablespoons almond milk
¾ cup blueberries
Directions
Preheat oven to 200 degrees Celsius or 400 degrees Fahrenheit
Add flour, salt, sugar, baking powder and cinnamon to mixing bowl
Add solidified (cold) coconut oil gradually until you have a crumbly mixture
Add milk gradually until combined
Fold in blueberries
Flour your counter top and place dough mixture on counter top. Sprinkle a little flour over the top and shape into a rectangle about ½ inch thick
Cut into 8 pieces and place on a baking paper lined tray
Using a pastry brush, paint over the top of the scones with almond milk. Sprinkle each scone with a little extra coconut sugar to give it colour and crunch when cooked
Bake for 20 minutes or until golden
Leave to cool and then remove from tray
Recipe by at https://www.caseyjade.com/blueberry-spelt-scones/