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 (update: gluten-free success!). 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
Parchment-lined baking sheet with homemade Rosemary Blueberry Scones and fresh rosemary sprigs
4.92 from 286 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


  • 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 ¼ 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)


  • 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.


*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 scone 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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My Rating:

  1. 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!

  2. 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.

  3. 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! :)

  4. 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!

  5. 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.

  6. 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.

  7. 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.

  8. 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!

  9. 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

  10. 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.

  11. 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 :)

  12. 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!

  13. 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

  14. 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!

  15. 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

  16. 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.

  17. 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 :)

  18. 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!!

  19. 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!

  20. 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.

  21. 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.

  22. 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!!

  23. 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. :)

  24. 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

  25. Silvi says

    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!!

  26. 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?

  27. 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

  28. 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.

  29. 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.

  30. 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!

  31. 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!!!

  32. 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?

  33. 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!

  34. 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!

  35. 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!

  36. 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!

  37. 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.

  38. 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

  39. 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

  40. 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.

  41. 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!

  42. 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.?

    • 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

  43. 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 :)

  44. Lynda says

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

    Grateful me,


  45. 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!

  46. 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.

  47. 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!

  48. 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!

  49. 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!

  50. 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!

  51. 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.

  52. 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 ?

  53. 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.

  54. 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!

  55. 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!

  56. 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.

  57. 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!

  58. 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!!

  59. 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!

  60. 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!

  61. 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

  62. 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!

  63. 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!

  64. 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

  65. 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!

  66. 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 ;)

  67. 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

  68. 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!

  69. 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!

  70. 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!

  71. 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.

  72. 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?


    • 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

  73. 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.

  74. 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?


    • 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.

  75. 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!

  76. 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?

  77. 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 :)

  78. 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!

  79. 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.

  80. 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!

  81. 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!!

  82. 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 :)

  83. 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!!!

  84. 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.

  85. 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!

  86. 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!

  87. 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!).

  88. 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!!