- Big mixing bowl
- Baking sheet
- Parchment paper
- Measuring cups (liquid + dry)
- Measuring spoons
Preheat your oven to 350 degrees.
Start by steeping your lavender flowers in the coconut milk on extremely low heat. Cover and let simmer for 5-10 minutes and remove from heat. Let steep until ready to use.
Meanwhile while your lavender is steeping, combine all the dry ingredients in your mixing bowl. Then stir in your wet (except your lavender milk) ingredients.
After you’ve combined the two parts, you should be left with a fairly dry batter. Drain your lavender flowers through a fine sieve over your measuring cup. Be sure to squeeze any liquid out of the lavender, they will retain coconut milk.
Pour your steeped milk into the batter as well as your fresh blueberries (tossed in spelt flour to help adhere) and remaining lavender, combine. If too wet, sprinkle in more spelt flour until you get a malleable ball of dough.
Sprinkle flour onto your counter and throw your ball of dough on top. Flatten out with your hand or rolling pin to about an inch thick and cut into six triangles. Place on a lined baking sheet and brush on some extra coconut oil to help brown a bit and throw it in the oven for about 15 minutes. Rotate tray 180 degrees, put back in the oven for another 5 minutes.
PS. You can absolutely sub out/in any fruit or herb you want. I have a feeling I will have a lot of scone recipes popping up on here, i’m obsessed!