1 ½ cup plus 2 tablespoons spelt flour or whole wheat pastry flour

¼ cup plus 1 teaspoon xylitol

1 tsp. baking powder

½ tsp. baking soda

4 tbsp. cold coconut oil (should be hardened, but able to cut)

½ cup plain soy yogurt

1 ½ tsp. finely grated lemon zest

1/3 cup unsweetened applesauce

2/3 cup frozen blueberries

¼ cup finely chopped pecans

Thoroughly combine flour, xylitol, baking powder, and baking soda. Cut in cold coconut oil until mixture resembles fine crumbs. Stir in pecans, lemon zest, and blueberries. Combine applesauce and soy yogurt and stir into flour mixture until dry ingredients are evenly moistened.

Line a baking sheet with parchment paper, and lightly oil the top of the paper. Transfer the dough to the paper. Lightly flour hands and shape the dough into a 7” diameter round. Using a sharp knife that has been floured, cut the round into 8 wedges.

Bake scones in a preheated oven at 350 for 25 minutes or until lightly browned. These scones are best when served immediately after baking. Yield: 8 servings