Preheat oven to 200 degrees. Line a suitable baking tin with parchment paper.

Soak the flaxseed in water, then add the nut milk (I used rice milk).

In a large bowl combine the flour, rosemary, baking soda, salt and sugar. Add the coconut oil at room temperature. Mix the coconut oil well into the mixture with your hand until you don’t feel any lumps.

Make a well and pour in the wet ingredients, then gradually add the blueberries and stir with a spoon until you form a dough. Dust the work surface that you’ll be using for rolling out your dough with flour. Gently roll the dough without breaking the blueberries.

You should end up with a small pizza-sized circle of dough (around 25 cm in diameter) that’s 2-2,5 thick. Cut into 6 pieces. Transfer the scones into the lined baking tin. Bake for 20-25 minutes or until the scones turn golden.

They’re yummiest when consumed slightly warm... The leftovers should be stored in a tightly concealed food container to keep them fresh.