Coconut Oil Blueberry Scones with Rosemary

These are my absolute favorite. Definitely a crowd pleaser! I’m dairy-free die to allergies and recipes like this make it so much easier to avoid making bad decisions. They’re quick, delicious, and are soooo good leftover when you get them in a toaster oven with some “butter.” Thanks for this! I should have left a review years ago because I still make this at least once a month!

These are the best scones I’ve ever made. Normally I don’t like coconut flavor, but it’s subtle and works so well with the blueberry and rosemary. I used AP flour instead of spelt and it turned out really great!

Yum! I made these this morning and they were the perfect wholesome breakfast. I used whole wheat flour instead of spelt and ended up only needing to bake them for about 15-18 minutes in the convection oven.

I normally love rosemary but personally wasn’t feeling it in this recipe at all. I used less than half a tablespoon and it was still way too much for my taste. The scones themselves were otherwise delicious though. Perfect amount of sweetness and tender without being too dry.

Thank you for another delicious and easy recipe!

I love this recipe and have made it numerous times for family and friends! I also used the base of this recipe to make a lemon poppyseed scone and it was delicious! My sister and I want to start making vegan recipe videos to post on YouTube and we’re wondering if we could reference this recipe in a video and provide the credit to you in the video/description. No worries if not, we love your recipes!

I’ve made these so many times, I can’t believe I’ve never left a review. Scones used to intimidate me but this recipe makes it so easy to whip up delicious scones.

I’ve made them with and without the rosemary, and even though I love rosemary and I love a savory scone, I definitely prefer these without it for a classic blueberry scone. I add extra sugar on top for a little crunchy sugar topping.

I also sub out the spelt flour for more AP flour and don’t find I need to add any additional liquid or make any other changes.

Also, these are def best when fresh, but a quick pop in the oven for a few minutes brings them right back to life the next day.

These are very yummy. We have made them several times. Sometimes I substitute the spelt flour with oat flour instead, sometimes I just use oats. I’ve only used rosemary ones and we loved it. The last time we ate these for breakfast next to a small teacup filled with chia seed pudding and some fruit. Lovely!!!

The most wonderful scones! I used whole wheat instead of spelt flour since it was all I had on hand and they were fantastic! 22 minutes in the other and they had that perfect crispy outside, will definitely be making again!

I was skeptical but I’m a believer now! :) Wonderful recipe and I can finally use my flax seeds that I didn’t know what to do with. I didn’t have spelt so used all purpose only
I loved it as is very much and I am thinking of making this recipe more savory without blueberries, with less sugar and more salt, and with roasted walnuts.
Thank you! I just found your website and I adore it!

I make these at least once a month. I make it with eggs always (since Im intolerant to flax) and its amazing.

Thank you so much

Delicious! I used (liquid) olive oil instead and it still turned out incredible. Do try!

These were amazing! I used equal parts honey instead of the cane sugar, and just added it in when I added the flax egg and almond milk. They are absolutely delicious!!!! Thank you!

Well, these are pretty delicious; however, to me and my wife’s palate, these are 100% savory and not at all sweet. The only modification we made was using vegan butter (Smart Balance brand) instead of coconut oil. We are wondering if the salt content in the butter threw off the sweetness.
These remind me of Thanksgiving stuffing. I’d totally dip them in some gravy. But with morning coffee? Not so much.

I make these at the coffee shop I work at regularly now and we sell out of these every day. For anyone who needs to know you can prep and freeze these and bake right from frozen. I double the original recipe, use all AP flour and get 12 scones for foodservice size. I am so addicted to these.

I’m not a skeptical eater, so was intrigued when I saw the combination of blueberries and rosemary. Wow! The delicate hint of the herb with the berries is a match made in heaven. I did overbake mine because they were quite thick, but still amazing. Next time I’ll cut into 8 and reduce baking time.

My favourite recipe to make and eat!! Such a delicious baked good made from easy instructions and ingredients. I sub the spelt flour for whole wheat flour, use a chia egg instead of flax and use dried rosemary instead of fresh and it turns out every time!

Made these today and they turned out amazing. Made one batch with spelt flour only and one batch per recipe. If doing spelt only, will need a little more flour. Fantastic recipe!!!!

First time making scones and I decided tonight to make them after dinner and they were so easy to make and wow so good! Better then bakery bought scones. Can’t wait to eat another one for breakfast tomorrow they won’t last long. The flavor combination is on point and I used all AP flour. Thanks for another amazing recipe!

I made these scones with 1/2 c oat flour and 1/4 cup coconut flour instead of spelt and I used an egg. I didnt have fresh rosemary but i used dried, I hope too have it next time. It was a bit sticky but it worked out well, very fluffy and perfect.

Excellent base recipe, plus you can add more sugar, blueberries, rosemary or anything else for flavor.

Holy smokes! These are amazing! So flavorful. We used almost entirely AP flour except for a 1/4c (subbed tiger nut flour). I think we will try to skip the sugar next time to see how that works. They are so dangerously delicious. I’m putting them in the freezer right now before I have a second (or third!)

This was a delicious recipe! Wouldn’t change a thing :)

These are wonderful! I used 3 tbsp of refined coconut oil and 3 tbsp of earth balance butter, unsweetened oat milk, swapped the rosemary for sage (8 leaves chopped fairly fine), added a full cup of frozen wild blueberries, and replaced 1 tbsp of the cane sugar with vanilla sugar. The berries did stain the batter a bit, but it looks fine to me :-) I used a heart-shaped cut-out, which made 15 medium-sized scones. Since they’re smaller, I just kept an eye on them and took them out once they turned golden (about 17 minutes). My sister, who is understandably skeptical of my vegan baking, said they were delicious. I’m looking forward to using this as a base for different flavor combinations! Thank you for sharing something so lovely.

These scones are INCREDIBLE. They are tender, flaky, and just the right balance of sweet and savory. I’ve made them a half dozen times now and they turn out perfect every time. I use a bit less fresh rosemary than the recipe calls for (1/2 tbsp finely chopped, just a matter of preference), and use all all-purpose flour instead of the 3/4 cup spelt. I also use refined coconut oil to avoid a coconut flavor. If you’re hesitant about the rosemary, don’t be! Try it. It’s a lovely contrast to the sweet wild blueberries. I love these warm out of the oven with some vegan butter. Thank you for this wonderful recipe.

These scones are perfect! The only change I made was instead of 1Tbs of rosemary I added two and it makes a big difference.
My mother said this is by far her favorite scone. ☺️

These scones are exquisite. I used all AP flour. You would have absolutely no idea these are vegan if you didn’t know.

So delicious! Was skeptical at first about the rosemary and blueberry combo but it is delicious!

I was a little hesitate about the combination of rosemary and blueberry, but I decided to give it a try. The result is surprisingly GOOD!! I used oat milk because I forgot to soak almond, and used brown sugar in the mix and cane sugar for the top, all whole wheat flour. The scones came out more brownish and not as sweet as normal cane sugar, but it’s very nice, and even better with a big spoon of vegan yogurt and berry jam.

These were AMAZING but definitely had to trust the process. I used a real egg, just ap flour, no rosemary, and earth balance butter, which left me with a very runny batter. I added about a 1/2 cup more flour and then used an ice cream scoop to put them on the pan. Besides the liquid texture of the better these were perfect! I just followed the rest of the instructions and adjusted the baking time. My advice: do what you feel the batter needs (more or less flour, liquid, etc.), add a lemon glaze and everything will still be absolutely perfect!

these scones are absolutely AMAZING and my mom and i make them nearly every week!
i didn’t even have to reduce the sugar amount on the recipe – which i find myself doing for most baked treats!
i did however replace the flax egg with an actual egg (we didn’t have flax) and omit the rosemary just because of personal preference :)

These. Are. AMAZING!!!!!!!

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

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

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

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

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

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

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

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

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

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

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

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

I didn’t have rosemary but still delicious without!

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

This will be my go to scone recipe from now on, turned out perfectly! Thanks for the great recipes ☺️

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

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

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

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

Oh and I also added more blueberries!

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

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

These were delicious. My 3rd time making them. The rosemary … wow. Thank u!!!!

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

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

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

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

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

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

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

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

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

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

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

Great recipe, thank you!

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Thank you!

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

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

Highly recommend!!

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

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

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

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

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

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

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

Thanks Lynda?