1/2CNew Barn Organic Unsweetened Almondmilk(vanilla or original)
1Tapple cider vinegar
3/4Cwhole wheat flour
1/2Cblueberries(frozen or fresh)
Preheat oven to 375 degrees F.
Combine almondmilk and apple cider vinegar in a small bowl; stir and set aside.
Combine both flours, coconut sugar, baking powder, and salt in a large bowl. Mix well.
Using your hands, crumble the coconut oil and break it up into your flour mixture, until you have just tiny pieces of the oil dispersed throughout. Be careful not to overmix; you don't want to warm the oil up and melt it.
Add your almondmilk mixture to the flour mixture and mix only gently.
Carefully fold in your blueberries and mix gently once again. Do not overmix; it's okay if there are still some dry spots!
Bake for 15-20 minutes, remove when you see a golden brown color developing on the top of the scones.