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.

Stirring together batter for healthy vegan blueberry scones

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?

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 Scones
Delicious 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
4.92 from 278 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 Tbsp flaxseed meal (to make flax egg)
  • 2 ½ Tbsp water (to make flax egg)
  • 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 by mixing flaxseed meal and water and let rest for 5 minutes. 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. Gail says

    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.

  2. Shannon says

    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!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sounds delicious! We’re so glad you enjoyed them, Shannon. Thanks so much for the lovely review! xo

  3. Kim says

    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!

  4. Nicole says

    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!

  5. Hanna says

    Hi Dana,

    Long-time follower, first time commenter!

    Just wanted to let you know I tried this recipe and they came out absolutely GREAT! I am so pleased! I actually tweaked the recipe a bit and made some plain scones (as I forgot to buy some blueberries and rosemary the other day). Used a little less sugar (added brown sugar into the mix but sprinkled cane sugar on top) and omitted the flax egg. I also used some fresh homemade walnut milk I had made that morning and the scones came out so light and delicious!

    However I really did want to make these blueberry rosemary scones though so those are definitely next on my list! xx

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! Thanks so much for the lovely review and for sharing your modifications, Hanna!

  6. Rebecca Hartley says

    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.

  7. Courtney says

    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!

  8. Brooklyn Bird says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Love it! Thanks so much for the great review and sharing your modifications, Brooklyn!

  9. Chloe says

    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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for sharing, Chloe! 1 Tbsp is the correct measurement, but the brand of baking powder can impact the flavor. We always use aluminum-free baking powder to avoid a metallic taste. Glad 1 tsp has been working for you!

  10. Jaymee says

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

  11. Beverly says

    Hi! I’m wondering if I can make these Lemon-Blueberry, instead of Rosemary? I didn’t see a lemon scone recipe on the website :-) Thanks!

  12. Jeanne Bruno-Joyce says

    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?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! So glad you enjoy this recipe, Jeanne. We haven’t tried adding cornmeal, but it could be a nice addition. Let us know if you do any experimenting!

      • Jeanne Bruno-Joyce says

        I continue to make these now preferring Silk organic unsweetened soy milk. I ran out of fresh rosemary but had some organic rosemary spice I’m trying. Would you mind verifying the US measurement of AP flour in your recipe? You list 1 and 1/4 cups, but the metric quantity lists 190 grams. My King Arthur organic AP flour lists 30grams per 1/4 cup, so 1 and 1/4 cups would only be 150grams. Your 170grams is closer to almost 1 and 1/2 cups. As I’ve stated before these turn out better using the metric quantities and this may be why.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Jeanne, there must be slight variability in weight from brand to brand. We used Bob’s Red Mill, which is 34 grams per 1/4 cup.

  13. jenna says

    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!

  14. Valerie Long says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sounds delish! Thanks so much for sharing your modifications, Valerie. So glad you enjoy this recipe!

  15. Sophie says

    These scones are fantastic!! I subbed the all purpose and spelt flour for gf flour blend (store bought) and the cane sugar for coconut sugar. I also substituted the flax egg for a chia egg as my brother is highly allergic to flax. This recipe was super easy and the only thing that was difficult was baking it as I had to bake two batches.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed them, Sophie! Thank you for the lovely review and for sharing your modifications! xo