Can you believe I haven’t made a single vegan scone for this blog? Me neither! That had to change.
Luckily, the perfect inspiration came from a cozy little coffee shop on the Oregon Coast called Sea Level that serves up a savory rosemary blueberry scone that’s a total game changer.
It was love at first bite, and I immediately knew I wanted to try and recreate it at home. So, I got to work.
This recipe is simple, requiring just 30 minutes and 10 ingredients to prepare.
After some testing, I settled on a mix of spelt flour and unbleached all purpose flour for the base.
I did attempt a gluten free version, but it didn’t work out (if you find success, let me know in the comments!). I also think you could use all spelt for a heartier scone, or all unbleached all purpose for a lighter, bakery-style scone. The choice is totally up to you.
I used organic cane sugar to sweeten, but just a little as I didn’t want the end result to be too sweet or too savory – rather, somewhere right in the middle.
And in place of vegan butter, I used coconut oil, which worked beautifully! This is a swap I’ve been making in my baking recipes lately (like the Coconut Oil Pie Crust!) and loving the results.
Wild blueberries add a burst of color and natural sweetness to the scones, while rosemary complements the fruit beautifully while adding an earthy flavor that’s not overwhelming.
Who knew rosemary and blueberry could be such good friends?
These scones bake up beautifully. I think you’re going to love them. They’re:
Tender on the inside
Crisp on the outside
Not too sweet
Studded with berries + herbs
These would make the perfect snack to share with a friend over coffee or tea. It doesn’t get much better. They would also be great as a light breakfast, snack, or healthier dessert.
If you try this recipe, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it #minimalistbaker on Instagram! We’d love to see how your scones turn out. Cheers and happy baking, friends!
- 1 flax egg (1 Tbsp (7 g) flaxseed meal + 2 ½ Tbsp (37 ml) water)
- 3/4 cup (180 ml) unsweetened plain almond milk
- 3/4 cup (90 g) spelt flour (or sub more all purpose)
- 1 1/4 cups (170 g) unbleached all purpose flour
- 1 Tbsp (7 g) baking powder
- 1/4 cup (50 g) organic cane sugar, plus more for topping
- 1/2 tsp sea salt
- 1 Tbsp (3 g) fresh rosemary (stems removed), roughly chopped (organic when possible)
- 6 Tbsp (90 g) room temperature coconut oil (scoopable, not liquid or frozen* | or vegan butter)
- 1/3 cup (60 g) frozen wild blueberries (organic when possible)
- Preheat oven to 400 degrees F (204 degrees C) and line a baking sheet with parchment paper (or leave bare).
- Prepare flax egg in a small mixing bowl, then add almond milk.
- In a separate mixing bowl, combine spelt flour, all purpose flour, baking powder, organic cane sugar, salt, and rosemary. Whisk to combine.
- Add room temperature coconut oil and use a pastry cutter (or fork) to cut it into the mixture until only small bits remain.
- Whisk the flax-almond milk mixture once more and add to the dry ingredients a little at a time while stirring with a wooden spoon. Add blueberries and gently stir once more to incorporate.
- Gently transfer to a floured surface and use your hands to form it into a disc about 1 inch in height. Use a large knife to cut the circle into 6 even wedges (or 8 for smaller scones). Then use a floured spatula to transfer the scones to the prepared baking sheet. Sprinkle the tops with a bit more cane sugar.
- Bake for 22-27 min, or until fluffy and light golden brown on the edges. Let cool slightly before enjoying.
- Best when fresh. Once completely cooled, store leftovers at room temperature in a well-sealed container for up to 3 days. Freezer for longer term storage. These are delicious plain, but would also be delicious heated with a bit of vegan butter.
*Recipe loosely adapted from Alton Brown. Inspired by the rosemary blueberry scones at Sea Level in Cannon Beach, OR.