Coconut Oil Blueberry Scones with Rosemary

I love Rosemary and coconut and blueberries and all three together makes the taste fantastic, I tried the recipe yesterday, they are so good, thank you for sharing :)
love your website, will try the matcha smoothie soon too! :)

These look delicious! I just tried one at sea level a few weekends ago on a short vacation and had to find a duplicate recipe for them as I don’t reside in Oregon! Unfortunately, I have had to go gluten free due to health issues since then. Is there anyway to adapt this recipe and make it gluten free? Thanks so much!

I made these and they turned out perfectly!!!! Best scone recipe ever, vegan or not! The blueberry rosemary combo is soooo yummy. Thank you :)

This is my first attempt at making scones. I used coconut flour instead of spelt and all purpose flour. To make up for the change, I added a bit more oil and soy milk (and probably should’ve added another flax egg). My dough was still pretty dry and I ended up forming the scones like patties… which worked pretty well. I need to adjust my proportions more next time, but the flavors were there (great recipe!)

my question for experienced scone makers though: what should the consistency of the dough be like? my guess is much drier than cookies… i’m excited to try this again, i love scones, but never find premade vegan varieties!

Ohhhhh I’ve just tried these. Wow. They are amazing. Rosemary, blueberries and the coconut oil all come together nicely. Miam.

I just turned vegan, and I’m so glad I found this recipe and this website.
These scones were subtle, and complex and had a fantastic, soft, fluffy texture that I wasn’t expecting. I’m going to add extra blueberries next time. My neighbors loved them too.

I must try these!! They look so yummy. We have a humongous rosemary bush in our courtyard that is begging to be used in some recipes. You would not believe how big this bush is! I would estimate about 3 feet across.
And then blueberries…yum! ?
I will be trying these tomorrow if possible…or maybe today…

Just made this tonight and they are so deliciousness! I am really tempted to eat more than 1.

I subbed in whole wheat flour (1 1/2 cups) and white rice flour (1/2 cup) and they came out okay. I wish I had been a bit more careful about not overworking the dough, because they didn’t quite rise as much as I had wished, but the flavor is fantastic!

Does anyone have any thoughts on subbing fresh strawberries for the blueberries? I know that strawberries release a lot of liquid but I’m not sure if it’s any more than blueberries.

These were beyond amazing. I couldn’t believe they came out my oven, since I’m not a very good baker. I used 3/4 cup spent grain flour (I made this from leftover grains from brewing beer) and 1 1/4 A/P flour. Kept everything the same. I think the addition of spelt flour in this recipe makes it taste better and more hearty, my friend made this with 100% A/P four and the ones with spelt (or in my case, spent) tasted better.

These are amazing! Perfect recipe, thanks so much.

These are AMAZING! So tender, savory, and perfectly sweet. I added lemon zest to the batter, and made a glaze with fresh lemon juice and confectioners sugar, after they were done baking. Thanks for the recipe!

These are awesome! I omitted the blueberries to lower the cost, and the texture was still perfect. I can’t believe this is vegan. The coconut oil in these scones is way easier to work with than chilled butter in recipes I’ve tried previously.

Hi Dana-love your site-I am a new vegan and I am so grateful for all the recipes you have shared-thank you very much. I have a problem- my coconut oil is very hard and I normally put it in hot water and then use it liquid-is using liquid coconut oil a problem please? thanks so much and all the best to you
love
Bhairavi

Just made these – they turned out soooo good! Thank you!

Peace.
My family really enjoyed this recipe. I did tweak it a bit using coconut nectar sugar in place of the cane sugar and swapping out the glutinous flour with tigernut flour and Bob’s Red Mill gluten free all purpose flour.
I experiment with the ratios between the tigernut and all purpose but usually combine 1 1/4 cup of tigernut with 3/4 cup all purpose. I have even tried it with all tigernut and it is great.
Thanks

Finally. FINALLY! I made real scones! Thank you Dana.
I made my first ever flaxseed egg (woo hoo!), skipped the rosemary, found spelt flour in the bottom bin of my freezer (thanks to sneaky vegan husband) and had to sub brown sugar for the cane sugar. These baked up PERFECTLY. While coffee shops and bakeries more often then not leave me disappointed, I’ve never been able to successfully make my own. These are just about the best I’ve ever had! And I made them! (Thanks to the brilliance of Dana).

LOVE these!!! i have been reminiscing about European breakfasts when I was vegetarian and not yet vegan…craving scones after! I adapted the recipe a bit and they turned out MARVELOUS!!! here are my adaptations: ( I followed mixing and baking times)
1 flax egg (1 tb flaxseed meal and 2 ½ tb water)
¾ cup coconut milk (trader joe’s coconut creme in a can)
2 cups unbleached all purpose flour
1 tb baking powder
¼ cup coconut flour
½ tsp sea salt
¼ cup coconut flakes
3 tb coconut oil
3 tb earth balance vegan butter
1 cup frozen mixed berries
1-2 extra tb. Water or coconut milk if too crumbly
Made them this morning and they were delicious! The one remaining won’t last until lunch!

Thank you so much for this recipe. This is hands off the best scones recipe I have ever had.
Justyna

Did this without spelt, just flour. Also had no blueberries. I used Salted Preserved Meyer Lemons from our tree here in South Texas, with fresh Rosemary. It came out perfect!

I also attempted apple cinnamon scones, but found thar it added too much moisture ro get the texture right. It would have been better with dried apples rather than fresh.

I used this recipe as a base for my scones and it turned out great. I subbed chia for the flax, coconut milk for almond milk and lemon zest for the blueberries and topped the scones with a lemon glaze. They ended up being tropical, yet savory and goes perfect with my morning coffee. The only downside was my own doing in that I was in a hurry and pulled them out of the oven before they were completely golden on the top. Thank you for the inspiration, I am looking forward to trying more of your recipes now that I stumbled upon your blog.

I’ve made these twice and the dough is so wet! They bake up ok, but sort of spread a bit. Has anyone else had this issue? I did use all AP flour, but that is the only change I made. I am used to scone dough being a bit stiffer.

I’m a sucker for rosemary, and I finally remembered to grab some at the store this morning to make these. They are SO delicious. I’ll be making them again for sure!

I had never made scones and to be honest was never a huge fan because they usually lacked flavor and were extremely dry. But then I came across this recipe and it’s like it was screaming at me to make them. I decided to tweak it slightly and added fresh orange zest and a squeeze of juice along with the blueberries and only one tablespoon of chopped (dried) rosemary. Oh and reduced the amount of coconut sugar I used which I thought worked out fine. They smelled heavenly in the oven. They came out amazing! A nice crust with a soft inside. My only question is how can I possibly keep them from losing the crust? The next day when I went to eat one they weren’t soggy but they just were one texture.

I’m so glad I came across you on ig or when searching the web for a certain recipe, can’t remember how it actually happened. You’re one of my go-to people for inspiration when I’m feeling blocked and your recipes have yet to let me down. Thank you!

Wow! That came very close to being a huge disaster!
Maybe my flour was different (I’m still getting used to German flour equivalences), but I needed way less milk. I ended up with a wet dough and decided to add the blueberries before trying to make the batter more dry. Big mistake.
The blueberries started to defrost and I was unable to get a ball that would hold its shape. I managed to form a disc and baked it in a pie plate without cutting it.
They still turned out amazing! I’ll definitely make them again, I’ll just make sure the batter has the right consistency before adding any frozen berries!

Thank you for sharing this wonderful recipe! I never would have guess (like everyone else) that blueberries and rosemary could create such a great flavor!
I’ve never made scones before, I’m not much of a baker, but I thought I’d give it a shot!
I used an egg instead of a flax egg because I didn’t have flax on hand. I also didn’t have spelt flour as well, but they turned out perfect!
Thank ou for sharing!

Yoo these are money!!! I made them for friends who aren’t vegan and they were fighting to take them home. This recipe is a perfect crowd pleaser, especially for people who don’t have a taste yet for minimal baking.

I used a combo of raspberries, bosenberries, and blueberries and they still came out wonderful rosemary and all. I also used rosemary dried cause I couldn’t be bothered buying fresh ones. Still amazing.

Thank You!

Dana these are seriously SO incredible!! I have made them every weekend for like the past three weeks. :) I just wanted to leave a comment to let you know that I love everything about your blog, and I so appreciate the work that you do on it. Life feels so busy, and when I come home it’s great to have delicious recipes that I can flip to and know that no matter what I try on this blog it’ll turn out great. It means that I can open the pantry, find a recipe on here, and have a happy little place in my kitchen where I can cook for my family, relax, and just reconnect with myself. Can’t wait for your cookbook to come out!! Thanks again for all you do. :)

Just took these out of the oven… I’ve made your pumpkin scones before and they were INCREDIBLE, and these didn’t fail to amaze me either! thank you! xx

I JUST made these and omg/ are they delicious. I’ve made a few of your recipes and I haven’t been disappointed yet. Thanks so much for sharing your talent and making my belly happy :)

I made them today. They are SO good!!

I have made these scones twice and absolutely love them, so does my husband! Very easy recipe to follow. I replace spelt flour with King Arthurs whole wheat flour, tastes great. Thanks for the recipes!

Is there a way to make these Gluten Free?

The flavor combination of rosemary, coconut and blueberry was amazing and original. These were a huge hit, and made the house smell wonderful! My subs based on what I had on hand were: a real egg, and soy milk instead of almond. Next time I will reduce the sea salt, which tasted a bit strong. And will cut into 10 small rather then 6 large scones. A tip my mother taught me: coat the frozen blueberries in a little flour before mixing in and the color won’t bleed.

Made these this weekend and they turned out great! Thanks for the awesome recipe.

Hello Dana! Can I substitute an egg with the flax egg? I seriously have to make this this weekend but I’m afraid I don’t have any flaxseed meal in my pantry! Help!

I’ve made TWO batches of these scones. Let me just say, AH-MAZ-ING! For the second batch I cut the dough to make ‘mini’ scones and topped them with a powder sugar glaze. I didn’t regret a thing.
Thanks Dana for this recipe!!

Just made these and totally regret it because I cannot stop eating them! They are amazing and so easy to make. Thanks for the awesome recipe.

Could coconut sugar have the same effect or outcome possibly as cane sugar?

I am officially in love with you, Dana, and this recipe! I tried the scones for the first time today, having never made anything like this before, and they came out perfectly! My husband and I had the pleasure of visiting Oregon for the first time this past fall and also fell in love with the coast and Sea Level Bakery. We drove from Portland to the beach once a week for the entire time we were there, and always stopped at Sea Level. Thank you so much, Dana, for developing this recipe based on their scones. I found it easy to make and even doubled the recipe to get a larger batch. Please don’t ever stop what you and John are doing. I enjoy following your doings in the kitchen as well as how your life’s journey is unfolding. I look forward to seeing what you’ll offer us in 2016. All the best.

Made these today on a rainy morning and they were awesome. I love rosemary and have never added it to a baked good, but it was perfect! Thanks for sharing so many great recipes, I love your site!

I made these with all white whole wheat flour (1 1/2cups + a heaping tablespoon when it was too wet). They did not have the outer texture that the pictures of the original recipe show but were very smooth and had a nice outer crust. The inside was nice and soft and tasty! I also used a regular egg and regular milk + coconut oil.

All in all, they came out pretty good for my first ever attempt at scones. I might add some oats next time, and I’m interested in trying the pumpkin molasses recipe for comparison and then playing around with the 2 recipes.

Thanks for the inspiration to give homemade scones a try! Your blog always gives me the nudge to try new recipes since your recipes are almost always solidly good. Happy New Year!

I made these gluten free and they turned out wonderfully! I used 2 cups of Bob’s Red Mill All Purpose Gluten Free Flour and added 1.5 teaspoons of xanthan gum. Other than that I followed the recipe and the scones were absolutely delicious. You could hardly tell they were gluten free!

I just made these scones and they are delicious! I substituted the sugar with erythrol sweetener and cut the scone dough disc into 10 pieces instead of 8. they still are big enough and the sea salt taste makes them divine! Thank you so much for this recipe! :)))

I made these on Christmas Day for my family and my mom couldn’t believe they were vegan! The family loved these so much, they were all gone in moments, so I strongly suggest making a double batch side by side on an oversized cookie sheet. Also we had no blueberries, so I substituted blackberries cut into small pieces and it worked great!

I LOVED these. I actually used whole wheat pastry flour instead of all purpose, and subbed coconut sugar instead of the cane. They turned out perfect. Just beware, they get way bigger in the open so space them out and make sure they are evenly cut (1’d reccomend doing 8 peices) or else they will look like blobs.

Dana! Dana! Dana! These scones were AMAZING. I am not a baker by any means and was scared to death that I was going to fail at this recipe but your directions and measurements are SPOT ON! My family loved this Saturday breakfast treat. I’m thinking about venturing out and changing the Rosemary to lavender and adding a little lemon zest. Your website is AMAZING and thank you for taking time out to share your talents. I am only 6 months into my vegan transition and this has given me hope that there is life beyond salads :)

Love & Light From Atlanta!

Made these yesterday! So delicious! Thank you for continuously creating simple, vegan recipes that also please the masses! I can’t wait to purchase your book in 2016!

Wow! The flavors in these are great, and the texture is fluffy and light. I did all whole-wheat pastry flour, and I don’t think it resulted in a dense texture at all. My one question is about the dough. My dough was very sticky and wet, and when I tried to shape them into triangles, it was very hard to transfer them to the baking sheet. The dough stuck to the counter and spatula and they went from pretty triangles to blobs. (This is why I give only 4 stars) Any advice?

I’m in love with your blog, everything is delicious and simple to do!!
I must admit I wasn’t sure about this recipe (rosemary, what??), I’m newly vegan and still struggling with the art of dessert, but I wanted to make scones as a present for my mother.
THEY ARE DELICIOUS!!! wooow fluffy, flavorful, funky, just perfect!!
Thanks :)

These are amazing! My hubby was in love with them too- Thank you so much. This recipe is a keeper, for sure!

Tried & tested and simply delicious! I substituted with the flour I had available which was whole wheat and buckwheat. The end result was moist and flavorful. Thanks for sharing x

This was such a lovely way to start our day. I’d been looking forward to baking these all week. My husband said they’re the first scone he’s ever really enjoyed: light, fluffy, crisp outer crust but soft inside. I added a bit more rosmary because I’ve never regretted adding more herbs to baked goods but have been sorry when I felt I haven’t added enough. Thanks for this fabulous recipe!

I just made this with a couple minor nonvegan variations. My husband took a bite and said “tell me these aren’t in the top 10 things you ever made.” Thanks!

These are absolutely fantastic. Made them with my non vegan friend and even she loved them! Flavor and texture are perfect, especially with almond butter or blueberry jam spread on top. Thank you!!!!!

Just made these – delicious!!!! Making them for Christmas Eve brunch with the family!

I have been making many of your recipes since I fell for your photography and since I am a seasoned/ mature cook I love the simplicity and healthful recipes.
I get your recipes in my e-mailbox and look forward to more!
I made the scones this morning and they smell in my kitchen lingers still, it’s almost noon PST.
I used dried cranberries (reconstituted) love the color and a good match with the rosemary.
I’m not such a techie so trust the edges were just as you described so no picture and very fluffy, light and yummy. I put a little marmalade on mine.
Mountain View, CA

Can we sub an actual egg for flax egg? Will it affect the recipe?

What a great recipe! Worked fabulously swapping coconut milk for the almond and coconut sugar for the cane sugar. Thank you!

Hi Dana!! These look amaaaaazing!! I admire this site so much. I am new to blogging and I am wondering how you do the setup on you home page where the picture and description are side by side. I have managed by making that first photo smaller, but then it looks weird when the recipe is clicked. I know this is confusing, so it may be easier to see my site to understand what I’m trying to say. Please let me know what you think, i would really appreciate it. Thank you!! Take care:)

I just made these and they’re incredible! I used whole wheat pastry flour in place of the spelt flour. I’m planning to give them out as holiday treats (along with your yummy quinoa brittle which I also just made), but selfishly I want to keep them all for myself! Thanks for another great recipe!

This tasted amazing! I found that I had to add a lot more flour than the 1 cup to get the dough to not be super runny, and it made the scones a little denser than they look in the pictures. How wet should the dough be? I would love to try these again!

Tried this recipe out in a fit of final exam studying procrastination. AMAZING. Saving my sanity this next week. Simply some of the best scones I have ever made.

Made these this morning…my first time making scones! They are great! I used 1 tsp of dried rosemary as it was what I had on hand and just for fun I used a vegan holiday nog in place of almond milk. Yum! Yum! Yum! :)

Dana, you are a genius baker!!! I was never a big fan of rosemary until I had a lemon rosemary shortbread cookie once.oh, yum…so I was super excited about this combo and it was delicious! I subbed gluten free flour mix for the all purpose and part of the spelt flour. I subbed 1/2 cup of oatmeal flour for the rest of the spelt so these were probably a bit denser than yours but I thought they were fabulous!!!

I just made these with some alterations to make them gluten-free. They are AMAZING!!! Everyone else loves them too! Thank you sooooo much. Nice and fluffy, with lots of flavor. I think I just found a new favorite treat :)

Hey, what is wordpress theme that your blog is based on?

Yum! I just made these for a super tasty and relaxing Sunday brunch and they came out AMAZING. My house smells so good right now! :) For those who asked above- I used whole wheat flour and they tasted just fine (although of course darker in color than the photos Dana posted). I used fresh blueberries because I had some to use up, and instead of stirring them in the dough (and having them all explode) I just pushed them in the top once the disc was made). I am definitely adding this to my brunch menu next time I host or bring a dish to share! The only suggestion I have for the recipe is to change the prep time from 5 minutes to more like 15. I’m pretty fast in the kitchen, but there is no way I could measure everything, chop rosemary, mix it, make the disc, etc. etc. in 5 minutes.

All your recipes look so incredible, and every one I’ve tried is better than it looks. Can’t wait to make these, what a weird but yummy flavor combo.

These look so amazing! I love the combination of flavour! Do you think I could use whole wheat pastry flour in place of the all purpose flour?

What about subbing wheat flour for gluten free? The spelt is ok- could all spelt be used?

Blueberries and rosemary is always such a great flavor combo! These look delicious.

I will make these this weekend. Should the blueberries be thawed? I’m concerned that using them frozen may cause the batter to bake unevenly.

Oh wow these look amazing, will make try and make them for my future in-laws when they visit for lunch.

Had to make these tonight. So amazing. Looking forward to breakfasting on them tomorrow too!

I love scones and these look divine, thanks for sharing and I hope to make them soon and let you know how they turn out.

These look delicious! LOVE that they are made with coconut oil :)

Dani

Oh! I am going to make these! They look delicious!!

This looks delicious! I love scones and my mom has been wanting me to try coconut oil. I’m definitely going to have to give these a try.

I love the blueberry and rosemary combo, I would have never even thought of that! These scones are beautiful and perfect in every way!

I was wondering if you could an whole-wheat baking flour instead? As I am trying to cut out refined grains. Secondly, just out of curiosity, is there a reason you use all-purpose most of the time instead of wheat from a “health” standpoint? I know many food blogs I follow stay away from all-purpose. Thanks!!

Oh my goodness! A few weeks ago I was scouring your blog to see if you had any scone recipes and was sad to not find any… Since then, I’ve been searching pintrest, the interwebs, etc. to find a healthy, declicous scone recipe and nothing stood out.
So.
These are like an answer to my prayer!
I’m so excited to try these!! They look amazing. I can’t wait!

I love scones but also can’t seem to come up with a successful gluten free version either! These look delicious, I love the combo of blueberries and rosemary and coconut oil of course! Yum, yum!

Thanks!

These look to die for I just love scones!

These scones looks so delicious, the combination of blueberries and rosemary must be divine!x

Does anyone know if flax eggs and chia eggs are interchangeable? Do they change the flavor or texture of recipes?

Woweeee, these look and sound so good!

Wow these sounds delish!

Wow! I saw this recipe and just had to make them! (Even had TJ’s frozen wild blueberries on hand!) They are amazing. My kids have already helped me eat 3. I wouldn’t have thought blueberries and rosemary could be so good together! I did leave out the spelt flour because I was out. They are so fluffy! It will be an effort for them to last until tomorrow! Great job, Dana! You never steer me wrong. ;)

Blueberry and rosemary scone? Yes please!

Blueberries and rosemary together in a scone? Sounds right up my alley! I’m always eager to try flavor combos that are different or unusual.

These scones look fantastic, and I can’t wait to bake some.

Can you believe I’ve never had a scone? *sigh* That needs to change soon! Rosemary and blueberry is an interesting combo, but I trust your kitchen magic!

Looks just amazing!

Rosemary and blueberries sound amazing together. The combo reminds me of something I would have found in Maine. Blueberries are every where there and rosemary just seems woodsy haha. Either way the combo sounds pretty tasty!

Your site is excellent! I have made a lot of your recipes that turned out great as such I am seriously thinking that I will be vegan some day! Do you think that olive oil would work instead of coconut oil in this recipe? As there is abundant here and coconut oil is not that easy to find! Thanks for the inspiration! You are the best!

I have a good friend who adores making scones. Your recipe is a must-have for her! I love the fragrant rosemary. It’s an herb I don’t think to add to baked goods.

I love unexpected herby additions to things. Rosemary and blueberry are an excellent pair. I’ve been needing to try your coconut oil pie curst and now I need to add this to the list. <3

I love the combination of sweet and savory! These sound wonderful! I think I’ll make these for a treat on Sunday morning. I’ll also be making your white bean pot pies this weekend. Thanks for all your yummy recipes!

Thank you for sharing !

I can believe it! Scones are tough to make vegan! But it certainly looks like you nailed it. Plus, this flavour is awesome.