- 12
- 20 mins
- 50 mins
Ingredients
- Lemon Glaze:
- 1/2 cup Nutiva shortening
- 3 cups spelt flour
- 1/4 cup Nutiva coconut palm sugar
- 1 tablespoon + 3/4 teaspoon of baking powder
- 1/4 teaspoon salt
- 2 tablespoons lemon zest
- 1/2 cup frozen blueberries
- 1 egg
- 1/2 cup + 2 tablespoons coconut milk, divided
- 1/4 cup coconut palm nectar
- 1 teaspoon lemon juice
Preparation
Step 1
Instructions
Preheat your oven to 350 degrees.
In a small bowl place the shortening in the freezer for 10-15 minutes.
In a separate bowl mix together the flour, sugar, baking powder and salt.
Cut in the shortening with the back of a fork or pastry cutter until the size of a pea.
Add the lemon zest and blueberries and mix gently to combine.
In a small bowl mix the egg and the coconut milk together. Add to the dry ingredients and mix only until combined.
Roll the dough out on a floured cutting board until it is 1” thick. Cut the scones into your desired shape and put on a baking sheet. Brush with the 2 tablespoons of coconut milk and place in the oven.
Bake for 25-30 minutes.
While baking make the lemon glaze by combining the coconut palm nectar with the lemon juice.
Drizzle on top of each scone when they first come out of the oven.