Coconut Oil Blueberry Scones with Rosemary

I’ve made these many times, usually without rosemary or frozen blueberries and instead using whatever dried fruit I have on hand, and they’re fantastic. This last time, I made them into thumbprint scones by pressing large divots into each unbaked scone and filling with jam. I baked at 375 degrees for about 35 minutes (until the edges were browned). Turned out great, although I wish I had added a little vanilla or ginger for some extra flavor.

These scones are absolutely delicious on their own, but our favorite way to eat them is flattened like biscuits and made into a sausage and cheese breakfast sandwich.
I always have to double the recipe and they’re always gone way too soon.

Soo delicious!!! I ate three scones in just one day and would have eaten more if I didn’t bring it to a friend’s to share!!! So good!!

Wow! This was a good one. I did not use rosemary & made with all purpose flour (no spelt flour) and added a little bit of cake flour after running out of all purpose. I also swapped the flax egg for a real egg. Turned out so delicious and cakey! Perfect afternoon treat.

These scones are amazing! I love the savory sweet combination, the crunch of sugar on top, and how soft and fluffy they are. Love them!

I used one egg instead of flaxseed meal and baked it for 20 minutes in my air fryer. The balance of low sugar with salt and rosemary give these scones a perfect sweet/savory flavor. This recipe will be my go to breakfast treat from now on. May even try other fruit/ herb combinations. Thank you! For sharing your magic!

This is a fabulous scone recipe! I loved using the coconut oil because I think it made them more tender, instead of butter or margarine. I did a sugar sprinkle on top to add crunch. Thanks for a great recipe!

Oh Boy!
These were great. I used 1 1/4 gluten-free flour blend and 3/4 combo of almond flour, rice flour and all purpose. Worked like a charm.
Gracias Amiga!

I’ve made these multiple times now, and they are easy and incredibly tasty! People ask which bakery I got them from. Would never guess they’re vegan!

I needed something quick for a get-together, so I made several substitutions, but they still turned out great! I used only AP flour, used Earth Balance instead of coconut oil, and I added lemon zest instead of rosemary. The blueberries I had were the regular sized ones and not the small wild ones. But everyone loved them even so! I am looking forward to trying them again with the written ingredients, but it’s also a very versatile recipe so I can try other flavors too.

I have made many of your recipes and tried these scones recently. They are by far the very best I have ever made. I made them using frozen mixed berries and they were delicious! Thank you!

I have made this so many times and always get people asking for the recipe. I have also used the recipe as a base and experimented with other fruit and flavorings!

These were amazing especially warm with homemade vegan butter. The recipe was easy to follow, I switched the sugar for coconut sugar. Even my picky teenager gave them a 10! Definitely making these often.

These are so so good and have a tender crumb. I doubled the recipe and did half with just blueberry and the other half with fresh raspberries + white choc chips and i will definitely be making both varieties of these again and again. Thank you for the recipe!!

These were SO good!! Followed the recipe as written. But I did make a mistake and it turned out just fine. I forgot to cut in my coconut oil before pouring the wet ingredients into the dry. I realized as I was pouring the liquid in to the dry ingredient bowl. So I ended up adding the coconut oil before actually mixing in the wet ingredients and broke up the coconut oil chunks as best I could without over mixing.
Still some somewhat large chunks remained but the scones still turned out great!! I’m making them again tonight!! Hopefully I’ll remember to add the coconut oil at the right time this go-round!

Very good. I used 1/2 tbsp dried rosemary and the flavor was a bit stronger than expected. I will make an icing to see if it helps tone it down a bit. I also switched the spelt flour for whole wheat flour. I ran out of coconut oil so I used cold margarine. I really like rosemary so I was glad to fond this recipie!

These are SO good!! I used only AP flour and vegan butter instead of coconut oil and they turned out great. So flaky, so flavorful.

Always reliable, always amazing! Thank you!

I made these with what I had on hand – real egg, regular milk and all purpose flour plus some fresh rosemary from my garden – WOW! So good! So fluffy! Never would’ve thought to pair rosemary with blueberries. Will definitely make these again. Thank you!

I looooove this recipe!! I make it for my mamma for Mother’s Day every year. I replace alllll of the flour (both all-purpose and spelt) with equal parts oat flour and they turn out perfect every time! Super scrumptious with some butter and honey on top.

I have made this recipe a ton of times and it is great. But for the first few times I added 1tsp of baking powder instead of 1tbsp. They turned out great but when I re read the recipe I realized it said to add 1tbsp of baking powder. When I started doing this it became really liquify and spready with a strange taste. I went back to 1tsp of baking powder and it is turning out again. Why is that is there a typo in the recipe? So basically use 1tsp of baking powder instead of 1tbsp

I made this substituting all the flour with Bob’s Red Mill gluten free flour mix. They came out beautifully. No left-overs.

Thanks for a great recipe! I have made these several times now and find that measuring ingredients using metric results in a more consistent and less wet batter. I followed the recipe as is but prefer the results using Earth Balance over coconut oil. I also tried unsweetened almond vs soy milk and found no difference. For the most recent batches I added about 30g of chopped walnuts. Cook time is exactly 25 minutes. They are also best the day baked because after that they lose that nice crunch on the outside but still delicious, heated or not. I wondered how they would turn out with a bit of cornmeal in the mix. I know this is not traditional but could be a nice experiment. Thoughts anyone?

Such tasty scones and so easy to modify! I make this with both fresh/frozen fruit and different herbs (like thyme or sage) depending on what I have on hand. Also like to add some nuts to the batter for a bit of crunch!

We LOVE these scones! I’ve made them many times. The first time I made them I didn’t have ap flour so I used a gluten-free ap flour and instead of spelt, I used coconut flour. It was so good I haven’t tried it any other way! I did have to increase the amount of milk (used oat milk) a bit because the coconut flour is “thirstier” but just with splashes as I mixed to get the right consistency.
One other adaptation that we loved: subbing lavender for the rosemary. Sooo good! The rosemary is wonderful too, but if you like the lavender-blueberry combo, it works really well with this recipe.