Coconut Oil Blueberry Scones with Rosemary

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!!

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 :)

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

These scones are delicious!

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!!!

Just made these! They turned out perrrrrfect! Thank you!

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!

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.

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.

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!

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.

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.

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.

I just made these and they are SO good!! I used all purpose flour instead of spelt flour and they are so fluffy and delicious. I also made a glaze out of confectionary sugar and lemon juice! So perfect!! Thank you for sharing!

Perfection!! I made them this morning and they are even more delicious then expected! A new favorite! A go to breakfast treat for our family from now on!

They taste great even without the blueberries. Thank you.

Thank you so much for your recipe I love it. I make it regularly, about 1-2 times per month. It took me 1-2 times to get it tuned just so for mey over, but I found your recipe easy to follow. A little patience and experience has proved it to be a wonderful treat. Thank you for the work and attention you put into it. It is a winner!

oh my gosh these are SO. GOOD. especially when they’re fresh and warm.
i didn’t have spelt flour so i used all all-purpose flour. also used half a tablespoon of dried rosemary leaves instead of a tablespoon of the fresh rosemary.

These are really, really good! I did not use the rosemary.

So I am currently making these for the third or fourth time- they are delicious!! Between my fiancé and I, a batch barely lasts Two days and if it does, there’s maybe one scone left.

I made these with Bob’s Red Mill 1 For 1 gluten free flour and the BRM egg replacer, and they turned out great! I make scones for a local coffee vendor, but my daughter is vegan now so I wanted to try to make her some. I made a simpler version with just dried mixed berries and some vanilla bean paste. I think the next time I make them I will add some extra flavor extract to offset the almond milk so it isn’t so “earthy” tasting.

But overall, I’m so happy with how they turned out. Thanks!

Great recipe. My dough was very sticky so the end result was more biscuity. It was my fault though,it should be manageable and when cutting, and it shouldnt stick much to the knife. Ill add more flour next time. Still really tasty, I just need to adjust my baking skills to perfect it.

I haven’t done much baking since going vegan almost a year ago, just because baking recipes all seem to become a bit more difficult once you “veganize” them. That is absolutely NOT the case with this recipe! These came together so quickly and easily. I added extra rosemary and just LOVED the combo of the rosemary with the blueberries. I brought one in to work for my boss and she absolutely raved about it. This is going to be a regular recipe for me–these are a hit with vegans and non-vegans alike!

O…M…G. I had to tweak a little (used vanilla soy milk instead and dried rosemary cause that’s what I had in the house…) OMG. They were delicious. I didn’t use the spelt flour either and opted for all purpose flour. So light…so crumbly…the taste was so delicate. my mom the “I need animal products” loved them. ACHIEVEMENT UNLOCKED: OMNIVORE APPROVED!!!

Mmmmm mmmm!!!! I just made these for breakfast and they are so dang good.
Used coconut milk instead of almond milk because I ran out. I was worried they were going to have too strong of a coconut flavor but they don’t- they are amazing!
I went vegan about a month ago and this blog has been my go to for recipes, seriously everything is so good. Thank you!!!

Just made these this morning and they are seriously so good!! I subbed coconut milk for almond, so they’re a little sweeter. SO GOOD.

I never would’ve thought blueberries and rosemary would so taste good together but me and my husband absolutely LOVED these! I used a 1/4cup of almond flour, 1/4 cup whole wheat flour, and the remaining cup all purpose flour. I also accidentally bought vanilla almond milk instead of the plain kind but it turned out awesome with the slight vanilla taste. Thanks for the recipe! My vegan mom and sister are going to love them!

I just made these and I am speechless. I have never had a better scone in my LIFE. Gave them to my friends and family and they couldn’t believe they were vegan. The rosemary in my backyard has never been put to better use!

I used buckwheat instead of spelt but otherwise stuck to the recipe 100%. This is a fantastic recipe! Great texture and the perfect amount of sweetness for someone who is very conservative with sugar. The rosemary and blueberry combo is delicate and elegant. Very smart. This scone allows for the filling/topping/garnishes to play a role on the palette. I made a lightly sweetened vanilla and lemon zest cashew cream (vegan) to accompany it. I also had very sweet summer fruits and berries on the plate so that ended up in between bites of scone. All the flavors worked so well together and didn’t overwhelm each other. What a luxurious breakfast. Thank you for sharing!

These are the bomb diggity!!! i used lemon and mixed berries. I also used organic unbleached mp flour (no spelt flour in the house) went in search of a vegan scone recipe after our local baker laughed and said ” you can’t make scones without butter”. i’m excited to use this as a great base recipe and try all kinds of mixed flavors. Love your site – thank you for posting delicious recipes that are follow-able for non-professionals.

Thank you very much for all the recipes you share. I am vegan since birth and I was very happy when my sis in law Alina Strain told me about your blog. I have made tons of your recipes and I love everyone of them including this one. Love love love what you do and come up with. Thank you.

These were so tasty! And so easy to make, too! I used lavender instead of rosemary simply bc I had a craving for a lavender/blueberry combo and they turned out perfectly, though I am curious to try with rosemary next time. Thanks for another great recipe!

These are the most beautiful scones I have ever made! I used Vegan Butter because my coconut oil was warm and not scoop-able, but they turned out better than any non-vegan scones I have made in the past, and they didn’t dry out even after 5~ days they were still fresh and moist! I’m going to try different herb combinations like basil or mint!

Thank you!

These are in the top five best things I’ve ever eaten. I went blueberry picking this morning and came home and made these. They were so easy to throw together which was a lovely surprise because I always thought scones would be difficult to make. I ended up using all-purpose flour in place of spelt because I didn’t have any on hand. I also used 3 TBS earth balance and 3 TBS coconut oil (because I couldn’t make up my mind. These came out perfectly crisp and flaky on top and bottom with a softer center (and obviously I slathered vegan butter all over the top) and my husband couldn’t stop laughing at me because I just rejoiced with every bite. The moral of the story is you need to make these scones immediately.

I’ve made this wonderful recipe so many times because it comes out perfect every time and everyone loves it! I do add more blueberries (1/2 cup total) and omit the rosemary but otherwise it’s 8 slices of heaven on a weekend morning. Thank you Dana for bringing scones back into our lives.

I made these with raspberries and earth balance and they were so good! Thanks for the recipe :)

To make them gluten free, I used oat flour in place of the all purpose and gluten free all purpose flour in place of the spelt and they held their shape just like the regular scones!

DELICIOUS!! This recipe was perfect for a Mother’s Day tea party with my daughter that is allergic to dairy. I didn’t include the rosemary because I wasn’t sure if she’d like it but I’ll try it next time.

I was craving chocolate chip scones, so I made these, omitting the rosemary and blueberries and tossing in probably 3/4 cup of chocolate chips. (I used only all-purpose flour, too.) So delicious–thank you! I’d been scared of even trying scones because I thought they were fiddly, but these were easy and great!

I tried to follow as closely as I could. The only (major) thing I did differently was add one drop of doterra rosemary essential oil. Oh so good! I had them with some hot tea oh and my children loved them. Thank you for sharing your recipes!

I used this recipe as the base for a vegan scone but adapted it slightly. I didn’t have spelt flower on hand so did all unbleached flour and did brown sugar cinnamon instead of blueberry rosemary but I just wanted to let y’all know the recipe works beautifully to create any vegan scone under the sun. Thanks Dana !!!

This is an excellent recipe! My family and I cherished each and every bite of these scones. The combination of blueberry, rosemary and a hint of coconut were delicious. The texture was moist. The muffins were full of flavor. I would love to see more scones recipes. This is truly a master recipe that I will continue to replicate in the future.

Minimalist Baker always has my back if I need an easy last minute recipe to make. I usually have most of the ingredients on hand because of their simplicity. Didn’t even have to go to the store to make these. What I love about this blog is that I can always count on the food coming out delicious because I’ve tried many recipes from this blog and they always come out amazing. Great scone recipe, these are sooooo good. Perfect texture and the right balance of flavors. Great if you don’t like baked goods that are too sweet. I added extra blueberries though.

Thanks Dana for providing me with genius fool proof recipes so that I can do what I love most which is to share great food with the people I love

I love this recipe! Today was my third time making it, but I had a gluten free friend over this time. I can confirm that using 2 cups gluten free flour (Trader Joe’s blend) plus 1.5 tsp xanthan gum works like a charm :)
Thank you so much for the previous recommendations!

Just made this – so delicious! A few notes: I made the recipe by weight – and noticed that it was probably only 2 tsp of baking powder. I didn’t want open my almond milk, so substituted about 1/3 part canned coconut milk and 2/3 part water. Didn’t have spelt flour so substituted white whole wheat. Since I was already using coconut milk, when I added the coconut oil, I used 1 part extra virgin and 2 parts refined. I didn’t have wild blueberries on hand, but had frozen organic blueberries and frozen raspberries. I used equal parts each. (Wild blueberries are tiny, and my raspberries were a bit broken up, so the distribution was better this way than if I had just replaced with regular blueberries.) Last note – I cooked on parchment on my pizza stone, since the was well preheated and it seems to help with oven spring.
Seriously love the way the frozen berries aided in extra chilling the coconut oil in the final mixing step. Really flaky and awesome. The rosemary adds a floral/woody depth that is just amazing. Really great recipe.

I made these with gluten free flour and buckwheat flour instead of spelt to make them GF. Added a teaspoon of Xantham gum and they turned out perfectly! Will definitely be making these again, they were a perfect treat for my guests at morning tea :)

I made these with all purpose flour, rosemary from our garden, and frozen raspberries instead of blueberries. These were so good! We have so much rosemary in our garden, I loved using it in baked goods. Thanks for another wonderful recipe!

I just tried these for the first time and they were absolutely delicious! I only had AP flour and I used an egg egg instead of a flax egg but they turned out divine! The blueberry and rosemary combination works really well.

I can already see the money I will be saving at my coffee shops :)

This is a spectacular recipe! I’ve made it three or four times now and I’m going to make it again this afternoon! I used Coconut Dream coconut milk from a carton as the milk and it really ups the coconut flavour — so delicious! I also make sure to use raw/unrefined coconut oil for the same reason. I made it with mini chocolate chips once instead of blueberry and rosemary and it was so tasty! This is an amazing recipe! Gonna try it with chocolate chips and lavender, next!

Just made these this week. I didn’t have blueberries but I had some fresh cranberries so threw them in instead! I put some lemon juice too and they were super good!

I just made these beautiful scones. It was my first time ever making scones. They turned out wonderful!!! Crispy on the outside, tender and moist on the inside, not too sweet; perfect! Thank you for another great recipe!

These were perfect for our Christmas breakfast. Thank you, for a fabulous recipe!

These are perfect! I wouldn’t change a thing.

Just made these, love them!! Perfect scones, thanks for the awesome recipe!

I’ve never commented here but I had to for this one. These things are amazing! I followed the recipe exactly and they came out so perfect, I wouldn’t want to change a thing.

I just made these and they are SO good. Was was successfully able to make them gluten free, too! I used an all purpose gluten free mix (4c brown rice flour, 1 2/3 c arrowroot starch, 2/3 c tapioca starch) in place of the all purpose flour, and freshly ground buckwheat flour (untoasted). They hold together beautifully. Yum yum yum!