These are super simple and incredibly allergen friendly. I used water, though you can use whatever milk (almond, soy, dairy, coconut, etc) you have on hand if you prefer. If you are not sugar sensitive, you can also make a glaze of lemon juice and sugar for the tops.
lemon blueberry + rosemary oat scone
2 cups gluten free oat flour
1 tblsp baking powder
1/4 cup cane sugar (plus extra to sprinkle on top)
1-2 tblsp fresh rosemary (chopped)
1 tblsp lemon zest
1/2 tsp salt
6 tblsps coconut oil (Solid! Do not melt)
1 flax egg (1 tblsp ground flax mixed with 2 tblsp water)
3/4 cup water (OR any milk of your choice)
1/2 cup frozen blueberries
Preheat oven to 400 degrees
Mix first 5 ingredients. "Slice" in solid coconut oil so you end up with a crumbly mixture. In a separate bowl, make the flax egg and mix with water or milk. Add to dry mixture. Mix to combine. Add blueberries.
Dust a board with more oat flour and turn out the dough onto this. Form into a disk about 1 inch thick. Place on a baking sheet lined with parchment paper. Cut the disk into 6 triangles. Sprinkle with sugar. Bake for 25 minutes until golden brown.
Optional: Make a lemon glaze with the juice of one lemon mixed with a quarter cup of white cane sugar. After scones have baked, brush on glaze and let cool.