Coconut Oil Blueberry Scones with Rosemary

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Parchment-lined baking sheet with Rosemary Blueberry Scones for a delicious vegan breakfast

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.

Mixing bowl with dry ingredients for Vegan Blueberry Scones with Spelt Flour and Rosemary

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. 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.
Stirring together batter for healthy vegan blueberry scones

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?

Freshly cut Vegan Blueberry Scones on a wood cutting board

These scones bake up beautifully. I think you’re going to love them. They’re:

Perfectly flaky
Tender on the inside
Crisp on the outside
Not too sweet
Slightly savory
Studded with berries + herbs
& Positively delicious

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!

Parchment-lined baking sheet filled with Rosemary Blueberry SconesDelicious 30-Minute Rosemary Blueberry Scones made with spelt flour, coconut oil, and fresh rosemary

Coconut Oil Blueberry Scones with Rosemary

30-minute vegan blueberry scones made with coconut oil and infused with fresh rosemary. Savory, sweet, and perfectly tender.
Author Minimalist Baker
Print
Parchment-lined baking sheet with homemade Rosemary Blueberry Scones and fresh rosemary sprigs
4.91 from 231 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8 (scones)
Course Breakfast, Snack
Cuisine Vegan
Freezer Friendly 1 month
Does it keep? 3 Days

Ingredients

  • 1 batch flax egg (1 Tbsp (7 g) flaxseed meal + 2 ½ Tbsp (37 ml) water as original recipe is written)
  • 3/4 cup unsweetened plain almond milk
  • 3/4 cup spelt flour (or sub more all-purpose)
  • 1 1/4 cups unbleached all-purpose flour
  • 1 Tbsp baking powder
  • 1/4 cup organic cane sugar plus more for topping
  • 1/2 tsp sea salt
  • 1 Tbsp fresh rosemary (stems removed // roughly chopped // organic when possible)
  • 6 Tbsp room temperature coconut oil (scoopable, not liquid or frozen* | or vegan butter)
  • 1/3 cup frozen wild blueberries (organic when possible)

Instructions

  • 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 // amount as original recipe is written // adjust if altering batch size). 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. Freeze for longer term storage. These are delicious plain, but they would also be delicious heated with a bit of vegan butter.

Notes

*Make sure your coconut oil is scoopable (in the state it typically is when you buy it at the store), not liquid. If it's too liquidy and pourable, this will negatively affect the scones. To fix, set jar in refrigerator to firm up for 30 minutes, then stir and let rest another 30 minutes at room temperature. The oil should be consistently solid, not partially solid and partially liquid. Repeat this process (of chilling, stirring, resting), until the right texture is achieved. This is key to ensuring the scones' texture is just right and dough is easy to work with. (For best and most consistent results, be sure to store your coconut oil in a cool, dark place to keep it at the right texture/consistency.)
*Recipe loosely adapted from Alton Brown. Inspired by the rosemary blueberry scones at Sea Level in Cannon Beach, OR.
*Nutrition information is a rough estimate.

Nutrition (1 of 8 servings)

Serving: 1 scones Calories: 236 Carbohydrates: 30.5 g Protein: 4 g Fat: 11.3 g Saturated Fat: 8.5 g Polyunsaturated Fat: 5.74 g Monounsaturated Fat: 7.55 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 347 mg Potassium: 85 mg Fiber: 2.2 g Sugar: 7.3 g Vitamin A: 50 IU Vitamin C: 1.16 mg Calcium: 160 mg Iron: 1.8 mg

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  1. Nicole Merriman says

    I just finished making mulled cranberry sauce for Thanksgiving and had left over cranberries that I wanted to use up. So I tweaked the recipe to be cranberry and candied ginger scones and they are amazing! I didn’t have ground flax, only seeds, so I used the boxed egg replacer. Also only had unsweetened soy milk and both changes worked fine. I added an extra 1/8C of sugar to compensate for the tart of the fresh cranberries. YUM!!!!

  2. Trish says

    Thank you for this gorgeous recipe! These came out so perfect. Hubby calls them “the best scones I’ve ever had.” :)

    Used a mix of unbleached all-purpose + 1/2 cup whole wheat. Had only unsweetened vanilla almond milk on hand. Cut into 8 wedges, baked for 20 minutes.

    Lovely texture: lightly crisp outside, soft and light inside. The fresh rosemary elevates the coconut to something complex and heady and ….*insane*!(Because blueberries and coconut each Iove lemon, next time I may add lemon zest ;)

  3. Carly says

    I have found my forever scone. Love this recipe! I’ve made many vegan scone recipes and I think the flax egg makes all the difference. I’ve also subbed the spelt flour with all sorts of things (cassava sorgham almond chickpea etc). Always turns out great with each flour giving its own character. I’ve also subbed raisins and chocolate chips. Great versatile base recipe. Thank you!

  4. SpinnjngB says

    I’ve made this a number of times, and it always comes out great. I do change up my flavors but the basic recipe is a slam dunk. Thank you!

  5. Gerry says

    Wonderful recipe! I woke up desiring scones and since my new favorite coffee shop doesn’t have vegan options, I made some this morning. Instead of spelt flour, I used wheat and instead of cane sugar I used coconut sugar. Thank you for the recipe.

  6. Mel says

    I wasn’t a fan of scones until today! This recipe is fantastic, wonderful taste, texture and so fulfilling. The only thing I changed was replacing rosemary by vanilla. Thank you Dana! =)

  7. Milan Lawrence says

    This is the best scone recipe I have ever made! I used 3/4 cups of almond flour instead of spelt and I just used 1 1/2 cups all purpose flour. I followed the recipe all the way and they came out great!! The dough was much easier to work with. I attempted the first time using all purpose only and the dough was a little sticky. Otherwise, great recipe!! I will definitely be making these in the future!

  8. Claudia says

    These scones are soooooo good! I have made them with blueberries and rosemary or with peaches/vanilla instead and they were great! They’re a family favorite in our home. Thank you for creating such easy and good recipes!! For a long time I thought baking was too complicated, but following your recipes makes everything easy and tasty! Thank you so much!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thanks so much for your kind words and lovely review, Claudia! Peach + vanilla sounds amazing. We’re so glad you enjoy them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  9. Chaya says

    My first attempt at scones and all I can say is WOW

    these are really easy to make and perfect with your morning cup of coffee :)

    I didn’t have rosemary but still delicious without!

  10. sharon czarnecki says

    My family loves these. The first time I made them, they came out perfectly. But that was a one time event for me. Sadly. Anyway, the problem is…I get to the point where I put them out on a floured board and shape them. But then, they won’t move off the cutting board and when I try to cut them, the knife comes out all gooey. Rather than end up adding a lot more flour, I finally just gave up and moved the disc to a piece of parchment paper, shaped it on that and cooked it like a big cookie and then cut it. BUT that is not right. Not as satisfying. I don’t have spelt flour so I am using all white. Help !

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sharon, the flour swap is likely what’s causing the issue. If the batter is gooey, that means they need more flour. You could try adding more or what about maybe adding some oat flour if you don’t have spelt?

  11. Lisa says

    This is my favorite birthday gift to give. They are spectacularly delicious! I add vanilla and use 1/4 C almond flour, wheat flour, and oat flour in place of the spelt because the first time I made them I didn’t have spelt flour. Made these for my neighbor today, and she asked for the recipe so I texted her the link. Thanks for all your hard work creating such great recipes.

  12. Rachael says

    These were fantastic! I didn’t have flax, so I used this substitute for the flax egg:

    Combine 1 1/2 tablespoons oil, 1 1/2 tablespoons water, and 1 teaspoon baking powder.

    I also didn’t have coconut oil, so I used sunflower oil. I used fresh peaches instead of blueberries and added some cinnamon instead of the rosemary.

    They turned out perfectly! I’ll definitely be making these again.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Love the modifications, Rachael! Cinnamon and peaches sound like an amazing combo. Thanks so much for sharing!

  13. Phoebe says

    This recipe is a 15/10. This is my second time making it (two days in a row) because they go fast at my house. They aren’t too sweet, just perfect. But I did use vegan butter. I had to add at least 1/2 cup more flour and a little more butter because the dough was too liquidy to form. But they came out AMAZING. I would put six stars if I could.

  14. Amber says

    I happened to print the recipe to make it easier to use with my kids and I noticed that the baking times are different on the printer version (18-22min) than the web version (22-27 min). Just wanted to let you know! these just came out of the oven and look amazing! Can’t wait to try!

  15. Katillo says

    Really delicious! It reminds me of a biscuit on the inside and pie crust on the outside. I felt very proud of myself when I tasted them, and grateful to you! I accidentally omitted the blueberries, and loved it!

  16. Jo says

    It was a late summer night when I tried this recipe. Wow, my scones turned out beautifully and the process was very simple. I used fresh lavender instead of the rosemary. This one goes into my “favorite recipe file”. Thanks!

  17. Jordan says

    These are the best scones!
    I used all AP flour and chopped strawberries instead of blueberries cuz I had those on hand.
    My dough turned out basically liquid, so I refrigerated it for an hour in plastic wrap and used a LOT of flour on my floured surface when shaping it. I think that helped a lot. Gave these to a coworker for her birthday, but considered keeping them all to myself. Thank you for a great recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We wonder if the flour swap made the difference in batter consistency? We’re so glad they still turned out well! Thanks for sharing!

  18. Stephanie says

    These are so yummy! Please see my modifications, I am so excited to make these again!
    I didn’t have all the ingredients so I made a couple swaps
    I used a real egg instead of flax
    I used AP flour instead of spelt
    I had fresh blueberries, but i lightly coated them in flour before stirring them in
    I didn’t have fresh rosemary, but thought a swap for fresh fennel sprigs might work (or fail). It wasn’t savoury, but also wasn’t too sweet
    Thank you for the tip about hardening coconut oil, mine was all liquid since its summer right now

    I topped with brown sugar and made a lemon icing sugar glaze
    YUM

  19. Jessica says

    I’ve made these before and loved them, but I don’t have any sugar right now. I do have maple syrup. Could I sub for sugar and then decrease the almond milk? Thank you!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So lovely! I haven’t tried that but it should work? I’d suggest adding more dry ingredients as needed to compensate for the added liquid ingredients?

  20. Mandy says

    I love this.
    I haven’t had spelt flour, so i have just used AP, and it does work out fine.
    I have used dried dried rosemary (about 1/3).
    I tried lemon greek yogurt (Zoi brand) instead of the oil and it was cakier, and kind of lemony but not as strong as I thought it would be. This is easy and so tasty. Thank you!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad they turned out well! Thanks so much for the lovely review and for sharing your modifications, Mandy!

  21. Pamela Swift says

    these are really tasty. I didn’t have coconut oil so used olive oil as a replacement – worked out just fine. I doubled the blueberries and added some candied ginger – super good!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications, Pamela. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  22. Abby says

    These were fantastic even though I definitely added too much milk! The rosemary was a lovely addition to them. Thanks for the recipe!

  23. Amanda says

    This was so yummy!! I used fresh blueberries, vegan butter and all AP flour and they came out perfectly! Love the rosemary – might add some orange zest next time.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed them, Amanda! Orange zest sounds like a delicious addition =) Thanks so much for sharing!

  24. Molly says

    This is hands down my all time favorite scone recipe~ and so easy! I love the blueberry, but you can’t go wrong with chocolate chip as well. I use 1/2 cup oat flour, 1/2 cup almond flour, and 1 cup whole wheat flour. I also use vegan stick butter and coconut sugar and it turns out great. Thanks for the recipe!

  25. Christina says

    I used lemon zest because I didn’t have rosemary but desperately needed to use up some blueberries and a friend made these and they were incredible. I also added 1 cup of berries (since I had so many) and did the 1/4 Each of pulsed oats, almond meal, wheat flour Sub noted in another comment since I also lacked spelt flour. Came out great and not overstuffed with berries!

  26. Katherine Straus says

    I just ate two of these right out of the oven. They’re so good. I substituted 1 egg for the flax egg, Bob’s Red Mill 1:1 GF flour for the spelt and all purpose flours, and added almost 1 cup of fresh blueberries.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy them, Katherine =) Thanks so much for the lovely review!

  27. Erik says

    Great recipe, thank you!

    This was simple to follow and they came out perfect! My family didn’t even realize they were eating vegan. I can’t wait to make them again.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you and your family enjoyed them! Thanks so much for the lovely review, Erik!

  28. Mayb says

    Hi Dana!
    Amazing recipe! I actually used your dough base and added spiced dates instead of blueberries and rosemary! Quick question… would you bake and then freeze or freeze unbaked if you wanted them to last a while longer? Any tips for freezing/baking these would be appreciated! Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Mayb, thanks for sharing! We’d suggest freezing unbaked for best results. They may dry out otherwise.

      • May says

        Thank you! Your recipes always turn out so well! You have been one of my go-to ‘s for a few years! So grateful for all you do ❤️

  29. Emily says

    Have made these about a dozen times now! I split the spelt and the whole wheat baking flour (1 C. Each) and find that the consistency and nuttier flavor is a bit better. I also triple the berries, folding them all in at the very end. That way every bite has fruit!! It took a few tries to get that many berries to work and there’s always a few that go over the edge. LOVE these!!!! Husband and friends approved!

  30. Kathleen says

    Good scones, but just one question about the “room temperature” coconut oil. In my kitchen, the coconut oil is liquid in the summer, and so hard in the winter, that I have to chip it with a knife. I just made your recipe, and this being summer, the coconut oil was very thin. The scone batter was as runny as pancake batter, and I had to add 3 more heaping tablespoons of flour to get it stiff enough to make drop scones. Maybe you could be more specific on the temp. of the oil? Thanks.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kathleen, we’re glad you enjoyed them! Please see the tips in the “notes” section for how to make the coconut oil the right consistency if it’s summer/hot inside.

  31. Lisa says

    Fantastic! I paired to them with your lemon curd recipe (which is delicious) because I was craving the Hotel Monteleone’s (non-vegan) blueberry scones and lemon curd! You can’t beat the combo. Thanks for all your great recipes!

  32. Lisa says

    Another amazing recipe! I made these as a gift for a friend and my husband asked me to make them for us. I subbed 1/4 C of ground oats, wheat flour and almond meal for the spelt and they came out great. I did increase the baking powder a tablespoon. My friend loved the subtle rosemary. She said she’d only every thought of it for savory dishes (I had too). All of us loved these scones! Thank you.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you all enjoyed them, Lisa! Thank you so much for the lovely review! xo

  33. Joanne Huber says

    I made these scones and they were delicious! I skipped the rosemary and added walnuts. They needed to cook for closer to 30 minutes. I hadn’t read the note at the bottom about the consistency of the coconut oil and mine was partially melted, but it didn’t seem to matter (although maybe they’d be even better if I did that right). I’ll definitely make these again!

  34. Christine says

    This is my favourite scone recipe, by far! I’ve made it about 5 times since discovering the recipe last year.
    I use 1 regular egg, and cow milk, as I’m not in a vegan household and don’t often have flax/non-dairy milke (though when I do make this recipe for my dairy-allergic friends, I use Oat milk). I cut them but keep the circle shape, to allow the scones to stay soft and moist on the sides, and crispy on top!
    I did accidentally mess up today though, and my brain went “slowly add the liquid” but my hand went “dump the milk!” so the texture of the dough was much stickier than normal – they’re baking now so I’m not quite sure how they’ll turn out yet, we’ll see!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Alana, we haven’t tried it that way, so we’re not certain. But it looks like other readers have done so with success. Let us know if you try it!

  35. Kelly Snyder says

    This was so good. I realized too late that I was actually out of blueberries, so I subbed raspberries and was surprised how well it goes with rosemary. 10/10 will be making this again for sure.

  36. Carolyn Handley says

    These are amazing!!! My parents and I ate half the scones within 5 minutes lol. Would definitely emphasis that the coconut oil needs to be solid, not liquid. Also (I don’t know if this is the general rule or not) use some of the flour in the recipe to flour the surface you’re shaping the dough on. I didn’t do either of those steps the first time, and my scones weren’t nearly as good.

  37. Sharan says

    Wow! Another hit. I made a few modifications- subbed all flour with GF all purpose flour, subbed cane sugar with coconut sugar, then added a tbsp of maple syrup… and lastly used Bob Mills egg replacement powder for one egg. These turned out perfectly sweet and savory… absolutely love them.

  38. Sydney says

    I’ve never had a scone before, I just wanted to try something new, so I don’t know what the texture is like, but these are amazing! They are like sweet biscuits and I’m all for it! And I make your vegan biscuits/pot pie at least once a week, so thank you again for another amazing recipe! You have never let me down!

  39. Julia says

    I LOVE this recipe! I used left-over orange pulp for my fruit ingredient, and halved the almond milk and sugar. And they’re so delicious!!! I can’t wait to make more!

  40. Chris says

    My 2nd time baking this and they are beautiful…. the mix was wet when I turned it out on the board but I just added more flour and worked quickly to get them on the baking sheet. I swear they’re better than anything you pay for in that big coffee shop that starts with an “S”…

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad you enjoy this recipe, Chris! Thanks so much for sharing!

  41. Krista says

    These are delicious! I used 1 1/2 cups whole wheat pastry flour and 1/2 cup white all purpose flour and regular frozen blubes because that’s what I had on hand. So yummy!

  42. Arv V says

    I absolutely love the recipe. But the only problem is that they’re very bread like and dry. How do you get the crumbly texture that scones usually have?

      • Susan Gail Wright says

        did you know that on a plant based diet there is no oil and no sugar. I always use apple sauce for the oil and water when I cook

        • Natalie says

          Hi, Sue! I think you’re referring to a nutritarian diet which is plant based, and oil and sugar free. Plant based/ vegan diets do allow non-animal fats and plant based sugars (honey isn’t strictly vegan)..

          • Susan Wright says

            My Name is not Sue and we don’t add oil or sugar OK but you can do what ever you want but don’t call it Plant Based diet instead say vegan

        • Ferment4Life says

          Sugar and coconut oil do not come from animals. Therefore, they are plant based, or vegan if you prefer. Most sweeteners and oils are. Since bees make honey it is not plant based, but I believe most vegetarians use honey. Wow, not sure why you were so “angry” at the other poster. You could have stated your difference of opinion in a nicer way.
          Please be kind….. 🙂

  43. Evan says

    Wow these got superrrr messy. I did 2c all purpose flour, and a regular egg. Boy it made a mess on the counter and couldn’t hold shape. Next time much less milk

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Evan, we’re sorry to hear they didn’t turn out! It was likely due to the modifications.

  44. Allison says

    I love scones & am so happy you posted this recipe. Quick to prep & easy to customize. I’ve made them using gluten free flour & oat flour & reducing the sugar by half. Today I was feeling lazy & used a muffin scoop to plop them just on a cookie sheet. Thanks for a great recipe!!!

  45. Dasha says

    I’ve just cooked them, they are absolutely heavenly delicious! Though the dough turned out a bit sticky but the next time I’ll just add less milk – At first I measured 3/4cup of milk but then decided to follow the metric Instructions for the recipe and i had to add more milk to make 180ml. But anyway these scones are gorgeous! Thank you for the recipe! I wonder what can I do with the blueberries so that they don’t ‘colour’ the dough? Thank you

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yay yay! Thanks for sharing, Dasha! To make sure they don’t color the dough, ensure they’re frozen right up until they’re added. And don’t overmix!

    • Ferment4Life says

      In addition to making sure that they’re still frozen before adding them, you can toss them in a tablespoon of AP flour before adding them. They may color the coating, but not the dough. 🙂

  46. Laure says

    I love this recipe! Definitely the perfect blend of sweet and savory. I’ve made these scones twice and doubled the recipe to share with neighbors. I’ve also used it as a base for other add ins: orange zest with cranberries and almond with dark chocolate. All so lovely but the rosemary blueberry combination is my favorite. Cheers!

  47. Giorgia says

    Hello! Thanks you so much for all these wonderful recipes! I love this o e in particular but I do have a question. My mix is not thick enough I think. I cooked it anyway and it’s delicious but it’s completely different for the picture I see here and it’s more like a Cookie. I really think I did measure right but I might be wrong. Any suggestions?

    Thanks so much!!!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      OK, you just needed to add a bit more flour! The other alternative is to add the liquid ingredients little by little to get the right texture. Hope that helps!

  48. Grace says

    These were amazing!! I just made for my family and they loved them. I used 2 cups all-purpose flour and 1tsp dried rosemary because I didn’t have fresh. I also used a regular egg instead of flax egg and it worked just as well!! I am planning on making more for my mom on Mother’s Day morning!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad everyone enjoyed them, Grace! Thanks so much for the lovely review!

  49. Melissa McClelland says

    I absolutely LOVE this recipe. It is a family (and friend favorite). we started making them every Sunday- and all that know me now refer to it as ‘Scone Sunday’ — The blueberry/Rosemary combo is exquisite, however, I make a lot of these with mixed organic frozen berries or chopped dried mission figs with the same success- easy, delicious and highly recommended

  50. Kristel says

    These scones are INCREDIBLE. I made them for a non-vegan crowd and everyone LOVED them and called them restaurant/bakery-level good. They are the perfect combination of moist and flakey and not too sweet (which makes it feel ok to have more than 1…or 2). I’ve made these multiple times and they come out PERFECT every single time. I use oat milk instead of almond or whatever non-dairy milk I have at the time.

    Thank you!

  51. Chris says

    I made these tonight and they were lovely. I used 2 cups of all purpose flour, left out the rosemary because mine wasn’t fresh
    Used vegan butter and my homemade almond milk to mix with the flax egg… I really didn’t anticipate them being so good after watching your video on making flax egg. Will make again soon. Thank you!

  52. Rohini says

    Hello! I’m planning on making these this weekend but only have dried rosemary, do you think it would be ok to use that?

  53. Kat says

    Hi! I was wondering if I can replace the cane sugar with maple syrup. Has anyone done this before with this recipe?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kat, we aren’t sure whether that would work. You may need to increase the amount of flour to compensate. Let us know if you try it!

    • Taylor Pearson says

      I have made these twice with maple syrup and they turned out really well!! I just skip the cane sugar and mix the maple syrup in with the other wet ingredients. I also do slightly scale back so the dough isn’t to moist. Hope your scones turn out well!

  54. Aubrey says

    Hi Dana! I was planning on making these this weekend, and I was just wondering if I can use all spelt flour? And, if so, will the measurements remain the same? Thank you! I tried looking through the comments to see if people have made the same adjustments, however I have only come across adjustments involving all all-purpose flour.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Aubrey, we haven’t tried that, but we think it would work! They will just be more hearty. We would say try the same amount and adjust the batter as needed, adding more almond milk if it is too dry or flour if it is too wet. Let us know how it goes!

  55. Rebecca says

    Made these this past weekend and it was INCREDIBLE. One of the best scones I’ve ever had – no joke. I used Earth Balance vegan buttery sticks instead of coconut oil and I thought it worked out really well. I could really taste the rosemary and blueberries with that swap. I also didn’t have spelt flour, but used about 1/4 cup of coconut flour and the rest all-purpose. Came out so moist and flavorful, will be making these time and time again.

    Highly recommend!!

  56. Stephanie says

    I made these today and they were amazing! I put an egg as I didn’t need them to be vegan, I put a cup and a quarter of all purpose flour and a quarter cup of almond flour and I used raspberries instead of blueberries. I would highly recommend these – they were exceptionally wonderful!

  57. Rae Lou says

    Hi there, just had to leave a comment to say thanks so much for this recipe. We make it with variations pretty much every week. Today is fig, walnut and thyme. Usually it’s frozen raspberries, sometimes blueberries and rosemary. Sometimes we make it vegan, othertimes we mix up the coconut oil and butter, often we use the fkax egg but somtimes a regular egg. We generally cut the sugar in half or more, since these are also for our 1.5 year old to snack on. Anyway we do this, it always works out well! Even when I’ve accidentally used the wrong flours (ground rye, ooops.) One change which I always make though, out of sheer laziness, is that after we add in the fruit, I drop the scone mix straight onto the baking parchment. They look more like rock cakes but hey, they still taste great, and saves some time and cleaning. Thanks again for continuous inspiration Dana! :)

    • Jaymee says

      These are amazing and addicting. I love this recipe. This is my second time and I’m getting better at mixing the blueberries into the batter without mashing them. The best scone recipe ever, really.

  58. Emily says

    I previously commented that I made these perfect scones substituting cherries and sliced almonds (yum!), but the original recipe with blueberries and rosemary is even better. I have made the blueberry/rosemary version twice so far and they disappeared quickly both times. I love that they are a sweet treat, but not too sweet. My young son loves them. I will continue to have fun dreaming up new variations of this amazing scone recipe. Delicious! Thanks!

  59. Alyson says

    I usually don’t bake vegan (made these for a friend) and they were some of the best vegan treats I’ve ever had!
    I made a few minor modifications, the most significant being I used 340ml sweetened almond milk + 200ml canned coconut milk for the liquid to increase the richness/fat content… I ended up using about a third less sugar (100g) because of this, and found it successful!

    I’m curious about the reason for keeping the coconut oil at room temp… Most scone recipes
    I’ve used (albeit with butter and other animal products et. al) recommend chilled or frozen fat. So my question is, what is the advantage of not keeping the coconut oil cold?

    Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed them, Alyson! Thanks for sharing! We find the coconut oil is more difficult to mix that way.

  60. Merrymepenelope says

    I’m not a baker and these were so easy, even for me! I used cup of oats to make oat flour in the blender instead of spelt and a cup of all purpose flour. Amazing! I’ll definitely be making these again!

      • Merrymepenelope says

        I made them again and remembered something I forgot to mention in my first comment. Once I got them shaped into a big disk, I chilled it in the freezer for a few minutes to make cutting and transferring to the parchment-lined baking sheet much easier. I think I’m gonna try these with frozen peaches, pulsed in the food processor. Pretty sure we’re addicted to these, too!

  61. Robin says

    Amazing Dana! I made these with a chia egg and frozen apples pieces. I also added cinnamon, walnuts and ate them with the leftover ginger syrup from your candied ginger recipe. Foolproof and so easy to adapt.

  62. Bekah says

    I just finished eating my first scone, and it was perfect! I’m not vegan, so I used an egg and all-purpose flour only, and am so happy with the result! These are lightly sweetened, and the rosemary stands out, but is not overwhelming. So good!!!

      • JJ says

        Dana I’ve made SO many of your recipes over the years but I never think to leave a comment or rating (I’ll get on that!) but this recipe was so easy and delicious I had to spread the word.
        I used a real egg and all purpose gf flour and they turned our perfectly.. and it was my first time making scones! Great way to brighten up a grey Sunday. Thank you!

  63. Lynda says

    I made this awesome recipe today and it was so easy to make and delicious! I didn’t have fresh rosemary so I used lavender. I used goat milk instead of almond milk because that’s the milk I had available. I enjoy your recipes that use flax eggs instead of real eggs. The only flour I used was Spelt. This is the easiest scone recipe I have ever used!
    This will be a treasured recipe. I even sent it to my son who lives in the South.

    Thanks Lynda?

  64. Vlatka says

    I’ve substituted the spelt flour with tiger nut flour and I’ve used a real egg. The dough was very sticky and I had to spoon it to the pan. Do you think I should have added more flour? Thanks!

  65. Kristen Jennings says

    These are amazing! I have never tried my hand at scones before but this recipe seems foolproof. They came out perfectly and I will be adding them to my list of favorite recipes.

  66. Sabrina says

    I have made these at least over a dozen times and several people have asked me what recipe I used.

    It’s really simple to make, I use regular flour and one large egg (just because I normally dont have flax seed on me) and it works out every time!

    So delicious! :)

  67. Aitza says

    These are such a delight! I made them with blackberries but would love to make them again with raspberries. I also made them with a regular egg and all purpose flour all the way. I had never made anything with rosemary and now I want all rosemary things! Very happy with this recipe! Thanks for sharing!

  68. Gail says

    Excellent scone recipe! Deliciously crispy on the outside, flaky and tender on the inside. Doubled the recipe based on previous comments, so glad I did!
    I did not use rosemary, may try when I have fresh on hand.
    Frozen blueberries worked very well.
    This will now be my “go to” scone recipe.
    Thanks!

  69. Cat says

    Yesterday I was craving a buttery orange cranberry scone that I used to make for Easter before my family changed to a plant-based diet. Decided to try making these today without substituting anything, and I can confidently say they are better than the ones I used to make! I am definitely making these a regular brunch staple from now on.

  70. Caroline says

    I made this for Easter morning brunch and it turned out amazing! It was a fun recipe to make. Substituted the spelt flour with oat flour and used hemp milk instead of almond milk. Will definitely make again.

  71. Wendy D says

    This recipe was perfect! I’ve been vegan for almost two years and missed having scones. I followed the recipe without any modifications. My daughter wanted more rosemary. My husband enjoyed them also. The only thing I’ll do next time is double the recipe. Thanks!

  72. Sonia says

    Loved this combo! I did mine GF and for a bit more biscuit-like texture I used equal parts GF All Purpose Flour (Bob’s Red Mill) and cassava flour… Perfect balance of soft and crisp

  73. Deni Gordon-Jackson says

    Baked a batch of these today Dana. Boy o boy are they greeaaattt! Use an egg instead of flax seed. The combo of flavours are amazing.
    I’m stuck at home by myself due to Caronavirus and truly sad I can’t share these with others! I’ll be making these again.
    Thank you

    • Deni Gordon-Jackson says

      Further to previous review

      Oppsy- I forgot the rating. It’s a 5 star thing. 10 if the option was there.

  74. Amy J says

    I made these for my family this past week and they turned out exactly as I’d hoped – so delicious. The texture was perfect. Keeping the coconut oil at room temp and chopping it up well but not too well, seemed key. I kept out the rosemary and used frozen organic blueberries. Nom nom nom. Will make again.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Amy. We are so glad you and your family enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

    • Amanda says

      Quite possibly the yummiest thing I have baked… Such a good flavor combination and perfect texture. Thanks, it will be my new go to scone recipe :)

  75. Natalie says

    I used a regular egg instead of flax egg, added 1/2 tsp of vanilla, and left out the rosemary (which others did as well with success). Otherwise, I followed it to a T. They are crusty on the outside, nice crumb, and picture worthy. But they taste really bland! Any ideas? I’m thinking I might sub in some almond meal for some of the regular flour next time. I was so encouraged by all the positive ratings but these missed the mark for me.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Natalie, maybe the egg sub overpowered the other flavors? Let us know if you give it another try!

  76. Emily says

    These scones came out amazing! I believe this is the perfect vegan scone base to which you can add any variety of flavorings. I didn’t have blueberries on hand, but I did have frozen cherries and sliced almonds. I left out the rosemary too and added 1/2 cup of frozen cherries (microwaved for a minute or two then broken up into pieces) plus 1/4 cup of sliced almonds. Baked for 20 min exactly, and they were PERFECTION! This is recipe going into the treat rotation for sure. Next time I will try with blueberries. Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Emily. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  77. Angie says

    These turned out so delicious! I did not have cane sugar so I subbed in 1/8 cup coconut sugar w/ the dry ingredients and 1/8 cup honey whisked w/ the wet ingredients. I also used fresh blueberries instead of frozen. I LOVE the texture created from the spelt and all purpose flour!

  78. Tracie says

    Fluffy,texture, I love rosemary and adding a hint to the blueberries is unexpected and pleasing. Served with leftover cinnamon roll topping from Dana’s. World’s Easiest Cinnamon rolls and blueberry chia jam.thanks again #minimalistbaker for another well balanced recipe.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Tracie. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  79. Avery says

    Hi Dana! Thank you for this tasty scone recipe! The reason I am giving it three stars is that the dough was very wet (like a thick muffin batter) and wasn’t able to be shaped . I followed the recipe exactly as stated, except I used whole wheat instead of spelt flour and soy instead of almond milk, but to my knowledge that shouldn’t make a difference….also rechecked all the steps, and my measuring equipment. But I added an extra 1/2 cup of all-purpose flour and they turned out great! Would you consider posting the weight of the flour in your future recipes? We may be using different measurement methods…

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Avery, our best guess is that the flour made a difference. You can find weight measurements by clicking “metric” beneath the ingredients heading. Hope that helps!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm, we think it would be more dense, but let us know if you try it! It might work better to replace just the spelt flour with oat flour.

  80. Katy says

    Fantastic!! I made these as written (with frozen berries as we’re in quarantine) and they were perfect. My 1yr old is a rosemary and blueberry fan and couldn’t get enough! Thanks for this perfect spring breakfast. I have already shared the recipe with 4 friends :)

  81. Corinn says

    Probably the best scones I’ve ever made!! (And trust me I’ve made a lot!!) We’re in quarantine and I’ve been trying a bunch of recipes. This one came out so perfect and I did it gluten free! I used Bob Mills 1-1 GF flour, soy milk instead of almond (bc it was on hand) and 1/4 maple syrup instead of coconut sugar. Will be making these for years to come!!

  82. Jillian says

    These were so easy to make and tasted great! I used buckwheat flour instead of the spelt so they were a little darker in color but still a perfect blend of crunchy on the outside and soft on the inside. I also used a regular egg, swapped in oat milk for the almond milk and used coconut sugar to sweeten. Will definitely make again!

  83. Jaymee says

    I made these tonight GF. They came out amazing. I used 3/4 Cup Tiger Nut flour and 1 1/2 Cups of a GF chapati flour mix. It is soy, corn, quinoa, sorghum flour from India so No GMO. No wheat. I get it from the local Indian store. I used an egg, as I was out of flax meal and too lazy to grind some more, and had fresh organic blueberries. They came out beautifully. I ate two instead of dinner. Can’t wait for breakfast. I’ll tag you in Instagram with pics. Thanks I love this, my new fav scone recipe.

  84. Felicia says

    This is my favourite scone recipe. Thank you so much for sharing this with us.
    Sometimes, I add lemon zest to the mix instead of rosemary – equally devoured in the same amount of time.
    Felicia

  85. Grace Cook says

    I just made these and they didn’t work at all. Super disappointing because they seem like a fave on the comments. Are you sure it calls for a tablespoon of baking powder? I used baking soda and it mainly tastes like that. The dough was wet and they all merged into one and burned on the bottom. What am I doing wrong??

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Grace, the baking soda is likely the issue as it is different from baking powder. We would recommend using baking powder next time.

    • Jen says

      Muy muy delicioso!!! Great crunch on the outside soft on the inside. Doubled the blueberries, added choc chips, lemon rind and juice. Used WW instead of spelt, the dough was a bit dry, added a touch more almond milk. So happy with these scones. None of these will make it to the freezer…! Thank you!!

  86. Andrea says

    This is my very first time making scones- I always buy them they’re my favorite. We’re quarantined right now so I came here because I always trust Dana’s recipes. These turned out so good! I subbed blueberries with chocolate chips ;) turned out really well. I used all white flour. The only thing is mine did not get as beautifully brown as I thought they would and I think it made me bake them a little longer than the directions indicated. Still good nonetheless. :)

  87. Kathleen says

    I just made this for the first time, and dear husband and I give them a thumbs up! I used all whole wheat flour. Rice milk instead of almond milk. Tender crumb and nice crust. Normally, I bake with eggs, but I’m trying to make our fresh eggs last longer and not go to the grocery store as often during this time of staying home; the flax substitute worked fine. A Saturday morning treat for us. Thank you.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Kathleen. We are so glad you both enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  88. Silvi says

    Hi,
    If I make these using regular butter what form should it be in – should it be soft and stirrable like the coconut oil? And do I still just use 6tbsp? Thank you!!

  89. Kaleigh says

    First. This website is my go to for all things vegan. These scones came out great!
    I did make a few changes because I didn’t have rosemary. I used 1 tsp of cinnamon and 1/4 tsp cardamom.
    Can’t wait to try them again with the rosemary!

    • Jaymee says

      Oh my cardamom sounds awesome. I love scones any flavor I think. I grew up on scones for tea time every afternoon. Going to try that next. Maybe add currents. Whatcha think?

  90. Ai says

    This is one of my favorite recipes of yours. I have baked this so many times and never get tired of it! I usually use whole wheat flour for spelt flour and sometimes switch blueberries to strawberries which is also very delicious! I often bake this to my friends and every time I get compliments! I really love this scone! Xoxo Ai

  91. Megan says

    These scones are delicious! I’ve made them twice now, subbing in a regular egg and subbing cinnamon for the thyme. They’re my husband’s favorite!
    I do have a question: Both times I’ve made them, my blueberries turned everything purple. How do I keep them nice and firm like yours in the pictures?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm, are you using frozen wild blueberries? Or another variety? We would also recommend making sure to stir only very gently once the blueberries have been added.

  92. Gerda says

    I just made a COVID-19 self isolation version of these (I.e. what to do when you have a craving and can’t get to the coffee shop or grocery store). So used what I had on hand – all all-purpose flour, coconut milk instead of almond milk, no blue berries or rosemary. They are still SO GOOD.

    • Vandana says

      Same! Made them with all unbleached AP flower, flax milk, and subbed the rosemary for cinnamon and ginger. They came out great! I froze the other half of the batch since it’s just me and my partner. Will he slowly enjoying these over the course of the next week or two.

  93. Hallie says

    This recipe is amazing! I made these this morning for my partner and I and they were perfect. We subbed coconut milk for the almond milk and a chia egg for the flax seed egg, and everything worked perfectly. They are so fluffy! We also made a blood orange glaze to go over the top. Minimalist Baker kills it again!

  94. Jenny says

    These scones are magnificent! I’ve made them as a special treat for guests many times and every one always loves them! I’m going to try them tomorrow with dried rosemary for the first time.
    Thank you Dana!!!

  95. Sophia says

    This didn’t work out for me. The dough was as wet and shapeless as cake batter. I added 1/4 c. more of flour to try and salvage the ingredients, and they were drop biscuits that burned on the bottom in half the time specified. Now that I’ve checked ratios of other recipes online, this one calls for the most liquid. Such a bummer when another recipe doesn’t work.

    I agree with everyone else that the dough isn’t too sweet.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Sophia! Sorry you had trouble here. These are definitely a bit more tender than other scones, but they should hold their shape. Did you modify anything or change any ingredients?

  96. Kell says

    These are unbelievable. wow. I used a bit of whole wheat flour as well and more sugar (brown or maple syrup works) + a sprinkle of cane sugar on top. REALLY pleased and will share :) thanks!

  97. Pilar says

    Absolutely the best scones I’ve ever had!!! And it’s vegan??? I am exploring different plant based recipes and I love my pastries this recipe was the first one I tried and OMG it’s divine! I did substitute the blueberries with cranberries and instead of sugar o used coconut sugar! Thank you so much for sharing this piece of art!

  98. M says

    I have made this both exactly as written and also most recently with some substitutions and it was great every time! I tried today with 1 chicken egg and butter (no restrictions and didn’t have the other ingredients on hand) plus added some lemon zest into the recipe. Dough was a bit wetter with the egg, but still came out nicely! Super easy recipe, will be seeing how the extras keep in the freezer as well!

  99. christina marie pillitteri says

    This is a wonderful recipe! I modified it by adding a bit of lemon extract, vanilla, and protein powder!
    My husband loves them!

  100. Janice says

    These are fantastic the rosemary really taste awesome, they blueberries didn’t have a lot of flavor. I used a combo of coconut oil and vegan butter. I also added walnuts and cinnamon. They are a bit denser then the ones you get in the store. I used hemp milk cuz that is what was on hand.
    I will make these over and over again. I ate three of them once made. They were so great can’t stop eating them. Thanks for sharing.

  101. Rose says

    I really enjoyed this recipe and made it twice. The first time with rosemary and the second time with cinnamon as my spice. I subbed almond milk for trader joe’s coconut beverage due to allergies and it worked out great. Such a fun relaxing and satisfying recipe, will definitely make again soon.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Rose. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  102. Erika says

    I made this recipe gluten free and vegan with some minor adjustments. This was my first attempt at a vegan pastry and it turned out great. I used Bobs Red Mill gluten free baking flour. I am able to substitute this for most all regular recipes with success. I substituted oat bran for the spelt flour which gave them an oatmeal cookies vibe that was lovely. I did omit the rosemary and substituted lemon zest. I also used can coconut milk instead of almond. I very much enjoyed trying something new and was so glad to have done it successfully. Thank you for sharing your wonderful recipe.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications, Erika. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  103. Natalie says

    Wow! These just might be the best scones I’ve ever eaten!! Subbed flax egg for Bob’s Red Mill egg replacer and flax milk for soy, and it turned out wonderful. I almost ate the entire tray by myself, haha.

  104. Lindsey Glockzin says

    This was my first attempt at making scones and they were amazing! Perfect texture. I used sage instead of rosemary and added 1/2 tsp of cardomom. I also used a bit less sugar. Delicious!

  105. Mani says

    Amazing recipe. Used actual two eggs, all-purpose flour throughout, no rosemary, and the taste and texture are amazing.
    Tried looking for other popular vegan scone recipes, but to no avail. Will this recipe work with other interesting combinations, e.g. raspberry/cranberry and white chocolate, banana and chocolate, etc.?
    Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Mani. We are so glad you enjoyed it! We haven’t tried other flavor variations, but we think they would work. Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  106. Jia says

    Adding another comment here to give my rating and reiterate the success of this recipe. My fiancé isn’t typically a scone person but he took one for work this morning :)

  107. Lynda says

    Thank you Dana, I’ll have to make these! I love the rosemary blueberry mix especially in a scone.

    Grateful me,

    Lynda?

  108. Cachae says

    This recipe is a favorite of our household! I’ve made it probably a dozen times now (using an actual egg) and it’s delicious! Sometimes I swap out the fruit for whatever’s on hand in my kitchen, always tasty! Thanks!

  109. Jia says

    Thanks for this recipe! I’m excited to try it out for a brunch this weekend. Question – I’m planning to make clotted cream and will have leftover whey. Would replacing 1:1 of whey for the almond milk work with this recipe? I don’t have dairy restrictions. Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jia, we haven’t tried that and aren’t sure whether it would work. Let us know if you give it a try!

      • Jia says

        Hello! Following up here to let you know I tried this recipe over the weekend with 2 different variations: 1) using all purpose flour only, regular egg and whey in place of almond milk; and 2) following the original recipe except using all purpose flour only again (I don’t have spelt flour). Both came out beautifully! For the egg and whey batch, I baked for 22 min and it was perfect. For the original recipe, I needed to bake for additional 10 minutes or so. Could be the all purpose flour with flax egg combo with no spelt flour to weigh it down. I hosted a brunch and these were the desserts. I received the most compliments on these out of everything I made for the party. This is probably my 4th or 5th recipe I’ve tried from you and every one of them has turned out splendidly! Thank you for doing what you do, looking forward to trying more of your content.

  110. Jasmine says

    Delicious! I was looking for a dairy-free scone that doesn’t use fake butter and stumbled across this one. I used a regular egg instead of a flax egg, and cardamom instead of rosemary. Absolutely delicious!

  111. Dory says

    These came out delicious and tender. I only had spelt flour so they were a little dense as the recipe predicted but still really good. I made a simple icing with powdered sugar and lemon juice to make them extra special and my 11 yr old son loved them!

  112. Patty Eilers says

    These are so yummy–crispy on the outside and fluffy on the inside. I made them exactly per the recipe but instead of forming the dough into a round, I formed it into a rectangle and criss-cross cut it so that it made 12 smaller triangular scones. Baked them for 22 minutes.

    The combination of spelt flour, flax, and rosemary with the slightly sweet blueberries is amazing.

    Thanks again for such a great vegan recipe!

  113. Megan says

    I’m hoping to make these ahead of time for brunch. Would it work to make the night before and freeze the scones in shape so can just pop them in the oven in the morning?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We think that would work! We would recommend letting them slightly defrost out of the freezer though otherwise they might not rise well. Let us know how it goes!

  114. Brandon says

    I’ve made these scones many times now, with no alterations except to occasionally use soy milk instead of almond to make it nut free (the recipe doesnt need them!). I make them every year for my child’s school potluck as a vegan treat and they are always a hit. The serving sizes can be halved or even cut into thirds and still be a nice portion.

  115. Bridget says

    Just a question on the oven temp… is is for conventional or fan oven? I baked mine at 180 cos I have a fan oven but they don’t get any color (they’re baked but they are looking rather anemic ?)! I prefer when scones have a little golden color ?

  116. Sandy says

    This is my go to scone recipe. I use vegan butter and fresh blueberries. I have made them several times and they are a hit with everyone. One of the things I love is that they are not overly sweet and the rosemary….yum yum yum.

  117. Archana says

    Used powdered sugar instead of cane, all purpose flour instead of spelt, and added a bunch of choc chips. They turned out amazing and will be a brunch staple for me going forward!

  118. Bianca says

    I realized while in the middle of prepping that I didn’t have flax egg or rosemary, so I used 2Tbs arrowroot starch mixed w 2Tbs water for egg, and herbs de provence instead of rosemary. Also a nice whole grain from a local bakery instead of spelt and they were nice and hearty and on the more savory side. I do think they could use a wee bit more salt or something as they are very mild flavor (personal preference) BUT still super tasty. Just had 2 fresh ones with lemon curd and feeling very satisfied!

  119. Dana says

    Made these this morning with two alterations. I used the coconut oil from the fridge – diced it with a knife and stirred it into the dry ingredients, and I used about 3T less sugar in the mix. My guests raved about them and could not believe they were plant-based. I loved that they were not very sweet and I love rosemary. Thanks for sharing.

  120. Jacqueline says

    I just made these and they turned out AMAZING! I substituted the flax seed egg for applesauce and orange zest for rosemary and they turned out great. Not too sweet, but very delicious!

  121. Yoided says

    I have made these scones several times and they are so wonderful. These two ingredients work so well together! My mother tried them and asked me to make it them again but to add more rosemary.

    There were not enough stars to rate this recipe so here you go : ******************** :O)
    Thank you!!

  122. Marcia says

    Hi! Could you sub blueberries with cranberries, omit the rosemary and add orange juice + orange zest to turn these into orange cranberry instead? Thanks!

  123. Emily Landberg says

    These are so yum! I tried them using bobs red mills gluten free 1:1 blend and they turned out amazing! Also ended up using half coconut oil, half coconut butter because I ran out of oil but I might just keep it that way when I make them again!

    10/10 recommend!

  124. Iris says

    We love these scones and make them regularly! The recipe is easy to follow and the process is simple. There’s not much prep-work needed, either. The scones always taste delicious. Not too sweet. Just perfect.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Iris. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  125. Katie says

    I absolutely LOVE these scones! They are divine. I used two cups of all-purpose flour (skipped the spelt flour), but followed the rest of the recipe. They are not super sweet, but very tasty. Highly recommend and I’ll be making them again. Thanks for a great scone recipe! Just as good as the normal full
    of butter scones!

  126. Emily says

    I made these using all whole-wheat pastry flour (instead of all-purpose and spelt) and just a little over 1/3 cup blueberries. They are amazing!

  127. Kaelyn says

    So delicious! I used 1 and 1/4 cup spelt flour and 3/4 cup of a gluten free flour blend and they turned out amazing. Thank you for such a great recipe, will 100% be making again :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Kaelyn! We are so glad you enjoyed these! xo

  128. Ramela says

    Hello, this looks great to try! Does it matter whether I use frozen or fresh blueberries, and if I used dried instead of fresh rosemary? :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Fresh or dried rosemary is fine, though fresh is more pungent in flavor. And you can use fresh or frozen berries!

  129. Kristyna says

    Wow. As I’m sitting here eating these scones I HAD to give credit to you and your amazing culinary skills! This recipe was so simple and yet SO DAMN INCREDIBLE. So Delicious, crispy on the outside, soft on the inside. I put a little bit of lemon zest instead of rosemary and I am beyond floored with the results! Making another batch tomorrow so I can share ;)

  130. Bex says

    I’ve never made scones before, but I was super excited to try this recipe as I just started growing my own rosemary!

    WOW. INCREDIBLE. I followed the recipe directions to a T, and the only ingredients that were different were frozen blueberries (NOT wild), regular flour instead of the spelt, and my own fresh rosemary. I cut the scones into 8ths, and they were still fairly decent size-wise- bigger than the palm of my hand! I had my mom try it, and she was so surprised by how tasty and MOIST they were!! I kid you not, I SQUEALED with delight the moment the first bite hit my taste buds.

    LITERALLY DREAMING OF THESE SCONES, I can’t wait to make them again!

    Minimalist baker- you never cease to come up with incredible recipes! You are my go-to food blog :) <3 <3 <3

    • Kathryn says

      oops – just did a search through the comments and see that some folks have had good luck with gluten-free! Yay

  131. Junseok says

    Hello! I enjoyed this recipe but I have a question. Can I replace sugar in this recipe with any substitute like maple syrup? Please let me know if you know anything about this. Thanks for sharing your great recipe and reading this question!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Junseok, coconut sugar should work, but it might effect the color. Hope that helps!

  132. Kristinaloha says

    These were fantastic! My husband raved over them, and when I sugggested things to add or change to the recipe next time, he adamently told me not to do anything differently. They were perfect as is! We enjoyed these during a family tea with our daughters. Thanks for another great recipe. Yours tend to be no-fail!

  133. Emma says

    Absolutely delicious and pretty easy to make! I just ate two and I’m holding back on getting another, breakfast carbs are my weakness. Changes I made were 6 tbsp of Earth balance butter instead of oil and I omitted the blueberries and rosemary – instead used one diced up peach. Everything else exactly as written. Will definitely be making these again, thank you!

  134. Licia P. says

    I just made these scones and they are scrumptious! Kept the recipe as shown with the exception I didn’t have wild blueberries on hand so I roughly chopped some frozen blueberries, and they turned out beautifully. Just the right amount of sweet vs. savory.

  135. Paris says

    I have yet to make this recipe, but was wondering if I could alter it for vegan, lemon blueberry scones, instead of rosemary. I have been looking for a lemon blueberry scone recipe, and I trust your vegan recipes. Perhaps I could omit the rosemary and add some lemon zest, and add some lemon juice to the almond milk? I am concerned that this would become a buttermilk, and if so, would it be negative?

    Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried this, but think it would work to add lemon zest and replace some of the almond milk with lemon juice. If you give it a try, we would love to hear how it goes!

    • Deborah Nicole says

      I’ve just made a double batch of these two days in a row. I did not have rosemary but added about 1/4 tsp. lemon extract for a single batch and they were great! All 5 kids loved them too.

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Yum! Thanks so much for sharing, Deborah! We are so glad you enjoyed these! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  136. Gabel says

    In notes section, it says see picture of spoon with oil. I looked up and down this page and see no such picture.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry for the confusion! The photo is no longer available and we have updated the notes accordingly.

  137. Lynda says

    Dana, I am so thankful that you offered a scone recipe. I was searching for one from you and that is an awesome combination of flavors. My husband and I really enjoyed them. My mother wanted me to send her a picture of mine, so I did and I sent her the recipe too. The comments from other cooks was very helpful too. Now I can try other flours. I am wondering if the armaranth that I have would turn into a flour if I processed it?

    Lynda⛄️

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lynda, we haven’t tried it, but think amaranth would process into a flour in a high-speed blender.

  138. Samantha Burns says

    OH MY GOD. These are unreal! And so easy. I can’t believe these came together in less than an hour and I already had everything I needed in the kitchen. I made a few subs that didn’t affect the deliciousness at all:

    I used oat milk instead of almond milk
    I used only all-purpose flour (no spelt flour)
    I used dried rosemary (1/3 of what is called for fresh)
    I used becel vegan margarine instead of coconut oil
    I used truvia instead of regular sugar

    They turned out absolutely awesome, I will definitely make again! Love the combo of blueberry and rosemary. Make these today!

  139. Danielle says

    I have been vegan almost ten years and haven’t had a single scone this whole time! Thank you so much for his recipe. I just got these babies out of the oven (used all all-purpose flour) and they are AMAZING. They are certainly not going to last the three days they’re capable of! YUM!

    • Paris says

      Hi! How did you do this? I want to do the same! Did you just add lemon zest, or juice, or a combination? How much of either did you add?

  140. Jen Eckert says

    I have made this recipe twice and my family and I love these scones! Both times I used all purpose flour instead of the spelt. The second time I didn’t have any blueberries so I substituted them for dried cranberries and added 1 Tbsp of orange zest and the juice from a quarter of an orange (1-2 Tbsp) and it was delicious! Thank you for sharing such a great recipe :)

  141. Jenna says

    Best scones I’ve ever had…in all of my scone eating. I didn’t have rosemary, and I added in more blueberries than the recipe calls for, used hemp milk instead of almond and brown sugar. Amazingly tasty!

    Thanks for all your great recipes, it seriously makes cooking all that much more enjoyable!

  142. Claudia says

    The dough was pretty sticky (I think because some of my butter was melted), so I added more flour into the mix. I also used chocolate chips and skipped the rosemary and the blueberries. Delicious! Perfect texture.

  143. Derek-Leigh Vocea says

    Made these this morning exactly as recipe except used all purpose flour as did not have spelt flour…tasted amazing! Your recipes never fail! Thank you!

  144. Claudia Crase says

    I made these scones twice in two days. They just don’t stay around!!! They are so yummy! I did not use the spelt flour, but subbed a mixture of rice flour and tapioca and potato flour for the spelt. I used fresh blueberries (2/3 C). They turned out fabulously! We live in the mountains, and we have a convection oven, so we baked them for only 20 minutes. YUM!! Thank you for a very fine treat!!

  145. Vanessa says

    I made these tonight and they were so easy and so delicious! Thank you for another great recipe! Love subtle rosemary mixed with the blueberries :)

  146. Amy says

    These turned out great! Used real egg and only all purpose cloud as I was out of flax and spelt. Turned our great! Also left out the rosemary. Delicious!!!

  147. Sara says

    This recipe is amazing! I am not a baker, and yet the dough turned out absolutely perfectly. I used coconut milk (and made sure to mix the coconut solids well with the liquid before mixing with the chia egg). Using a 1-to-1 ratio of spelt and white flours also worked well. I doubled the recipe and made giant American-bakery-sized scones, and they are absolutely delicious. The texture was perfect, both for forming the scones and also after baking. I am in love with this recipe and will definitely make it again.

  148. Alexis says

    Yummy! Used Whole Wheat Flour instead of spelt bc I had it on hand. Amazing flavor! I think I could go 100% whole wheat and they would be fine. I also did a chia egg and it worked very well! Taking for family holiday weekend and am seriously considering telling everyone that they don’t want to even try them because they are vegan (sadly, that doesn’t work so well anymore)! Thanks for your amazing recipe!

  149. Bridget says

    Sorry another question! Is the recipe with white spelt or whole grain spelt ? Want to make these this weds for an office fundraiser bake-off! Thanks the sound delicious!

  150. Libby Skolnik says

    These are to die for!! I have made them multiple times and they are always a hit. My co workers can’t believe these are vegan (and also somewhat healthy too!).

  151. Elise Hartill says

    I’ve made these countless times, always with regular all purpose flour and vegan butter- today I made it with Bobs Red Mill gluten free baking flour and it worked pretty well. Would try different gluten free flour mixes but they always turn out perfect regardless! Definitely a staple recipe for me!!

  152. Melinda says

    I don’t even know how many times I have made these now, they are absolutely amazing!! They are my go to recipe for potlucks, brunch, Sunday morning breakfast….I have gotten so many compliments for them, everybody loves them! Most people usually say: scones are usually so dry and that’s why I don’t like them, but these are so moist! I have also made them with apples and cinnamon or peaches. I also love how quick they come together. Great recipe!!

  153. T says

    These were so amazing! So easy. And I appreciated that the flour type was adaptable. For the coconut oil, I cheated and use partially liquified coconut oil because I was too impatient to solidify it. Soafter mixing, I scooped out 8 mounds onto my stoneware instead of forming and slicing the round, and it still turned out fine. I’m thrilled to have a scone recipe that’s so full of flavor and healthy at the same time. Thank you :)

  154. persis says

    hello! can I substitute the almond milk with coconut milk instead?
    I’m making for my son who is allergic to dairy and nuts.

    thanks so much… look delicious.

  155. Alyssa A Lefebvre says

    Delicious scones! I’ve come back to this recipie 5 times now and have made them with slight modifications and they still turn out great. I have used no rosemary- still turn out delicious. I have done 3/4 cup almond flour instead of spelt and they turn out a-okay! And I have used 3/4 cup coconut flour to sub the very same spelt flour and once again they turn out great! I’m making them now and will drizzle them with a lemony glaze :P

  156. Loni says

    Thank you for providing such a wonderful, simple vegan scone for me to surprise my family with on a Saturday morning. They were a huge hit. I successfully replaced the all purpose flour with Gluten Free flour and they still turned out great.
    I’m so glad that you are following your passion by creating this website. Every recipe I have tried of yours in absolutely delicious and simple to make. You make being vegan delicious!!!

  157. Kalecorina says

    These are absolutely the yummiest vegan scones around. I made them this morning for hubby and me – there are only 2 left and he’s not vegan! They are light and fluffy yet still quite filling because of the whole ingredients, and full of deliciousness. I followed the recipe exactly using wholemeal spelt flour, organic white all-purpose flour and fresh rosemary from the garden. I topped mine generously with coconut sugar for that smokey, caramel flavour. So happy I can now add scones to my plant-based diet, thank you!

  158. Devon says

    I went vegan not long ago and the only thing I was really going to miss was scones. I know this recipes is about combining savory and sweet, but I didn’t have rosemary and I have a thing for lemon-blueberry scones, so I replaced the rosemary with the zest from 1 lemon. AMAZING. My non vegan husband says they’re the best scones he’s ever had. Thank you so much.

  159. Thea says

    I made these gluten free and they came out great! The flour blend I used was:
    1 c brown rice flour
    1/2 c cornmeal
    1/4 c tapioca starch
    1/4 c potato starch
    I also added 1/2 tsp xanthan gum which really helps hold GF baked goods together, especially when there is no egg.

  160. Leanne says

    I used this recipe to make scones for the kids, but I had blackberries instead of blueberries, and it worked great! I used cinnamon instead of rosemary because I wasn’t sure how the rosemary would work with the blackberries. I used to make scones all the time before going plant-based, so I am so grateful for this recipe. Great taste and texture. Thank you!

  161. Viv says

    I’ve just made these and they are amazing!! So so good. Thanks for the recipe. I used fresh and pushed them in at the disc stage like an earlier poster. Plus I was using a fan oven so they went in at 180c. Also, I weighed the baking powder as 1 tbsp seemed a lot and 7g was only about a little over half a table spoon but maybe that’s different measuring spoons! Thanks again for these. They are a revelation!

  162. A satisfied vegan says

    This is my go-to recipe for scones. I sometimes substitute the rosemary and blueberry for other berries and chopped walnuts. I love that the ingredients are simple, I always have them stocked in my pantry anyway. So delicious, and no need for animal products.

  163. Kim says

    Delish! I would have loved to use fresh rosemary but didn’t have any on hand. I added 1 tsp dried rosemary to the water/flax mixture to hydrate it before baking. Thank you for sharing this lovely recipe.

  164. Rani says

    I’ve been vegan for many years, vegetarian for many decades…gluten free now for a couple of years. I cook from your recipes as often as I can. Thank you for brightening up my parties and meals!

    I subbed Bob’s Red Mill gluten free flour (not the 1:1, the regular kind) for the regular flour, and cornmeal for the spelt, because I had some. I used coconut milk for the almond milk, again just because I had some. They turned out crisp and fluffy and delicious.