Blueberry Walnut Scones

Based on a recipe by Thug Kitchen’s Eat Like You Give a F@^k

2 3/4 cup whole wheat pastry flour

1 T. baking powder

5 T. coconut sugar or date sugar

1/4 t. salt

1/4 cup coconut oil (room temperature)

1 1/4 cup almond milk (I used unsweetened.)

1 1/2 t. vanilla

3/4 cup frozen blueberries (I used organic, because I’m kinda funny that way.)

1/2 cup chopped walnuts

Preheat oven to 425 degrees. Line baking sheet with parchment paper, or lightly spray with coconut oil. In large bowl, mix together flour, baking powder, sugar and salt. Mix in coconut oil with hands. Make a well and add milk and vanilla. Stir until just combined. Carefully stir in blueberries and walnuts.

Lightly sprinkle a little flour on countertop. Scoop dough onto flour and flatten into a circle, about 1 1/2 ” – 2″ thick. Then cut like a pizza into 8 even pieces. Place scones onto cookie sheet. Sprinkle with a little more sugar if so desired. I usually so desire. Bake for 15 minutes, or until the bottoms start to lightly brown.