Breakfast for 8

Blueberry Rosemary Scones

Name: Blueberry Rosemary Scones
Total time: 30 min
Yield: 8 servings
Cuisine: British and Irish
Ingredients: 1 tbsp flaxseed meal; 2 1/2 tbsp water; 3/4 cup unsweetened plain almond milk; 3/4 cup spelt flour; 1 1/4 cups unbleached all-purpose flour; 1 tbsp baking powder; 1/4 cup organic cane sugar (optional); 1/2 tsp sea salt; 1 tbsp fresh rosemary; 6 tbsp room temperature coconut oil; 1/3 cup frozen wild blueberries

$1.36for 430 minServes 8

These tender scones combine spelt flour, blueberries, rosemary, and coconut oil before baking until lightly golden.

Photo: minimalistbaker.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Nuts and seeds, 0.25 oz$0.70/oz typical	0.25 oz	$0.20Typical price
	Almond, 6.5 oz$0.05/oz typical	6.5 oz	$0.32Typical price
	Mint, a little$1.99 each typical	a little	$0.12Typical price
	Berries, 1.75 oz$0.40/oz typical	1.75 oz	$0.67Typical price
Total for the servings shown		$2.73

Pantry staples you likely have

FlourBaking powder and sodaSugar and brown sugarSalt and pepperCooking spray, shortening, ghee, coconut and sesame oil

Not included in the cost.

30 minstart to table
Easydifficulty
8servings as written
$typical cost tier

British and Irish Vegetarian Dairy-free Budget Breakfasts Back to school Summer

Typical price

$0.34 per serving$1.36 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

1 tbsp flaxseed meal
2 1/2 tbsp water
3/4 cup unsweetened plain almond milk
3/4 cup spelt flour
1 1/4 cups unbleached all-purpose flour
1 tbsp baking powder
1/4 cup organic cane sugar (optional)
1/2 tsp sea salt
1 tbsp fresh rosemary
6 tbsp room temperature coconut oil
1/3 cup frozen wild blueberries

Steps

Heat the oven to 400 F and line a baking sheet.
Stir the flaxseed meal with the water and let it stand for 5 minutes.
Whisk the flours, baking powder, sugar, salt, and rosemary in a large bowl.
Cut in the coconut oil, then stir in the flax mixture and almond milk until a soft dough forms.
Fold in the frozen blueberries, shape the dough into an 8-inch round, and cut it into 8 wedges.
Bake on the baking sheet for 18 to 20 minutes, until golden and firm.