Coconut Oil Blueberry Scones with Rosemary

Jump to Recipe
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 287 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

Did You Make This Recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!

If you love this recipe...

Get Our Fan Favorites eBook Here!

Reader Interactions

Leave a Comment & Rating!

Have a question? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Need help? Check out this tutorial!

My Rating:

  1. KZ says

    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!

  2. Adri says

    Hi I’ve made these twice before, the first time was incredible!! The second time I just have messed something up because they were way less sweet and very chalky…?
    I was wondering if I can sub pastry flour instead and what that might do?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Adri, sorry to hear the second time didn’t go as well! Is it possible you left out the sugar? We haven’t tried it with pastry flour, but some other readers have reported success with whole wheat pastry flour. If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words in the post and comments. Hope that helps!

  3. Astha says

    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!

  4. Kristen says

    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!

  5. Erica says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woah, YUM – love that modification, Erica! Thank you for the lovely review! You can find our sharing guidelines here. Hope that helps!

  6. Linsey says

    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.

  7. April says

    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!!!

  8. Naomi says

    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!

  9. Dinara says

    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!

  10. Ceci says

    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

  11. Claire says

    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!

  12. Adrienne P says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Adrienne, we haven’t tried it with Smart Balance, but do think that could be the issue. Or feel free to add an additional tablespoon of sugar to these.

      • Karen Pearson says

        These scones were exactly as advertised! I didn’t have rosemary, used only all-purpose flour, and used vegan butter because I made them for someone whose kryptonite is coconut. :-) It doesn’t matter how little there is, they can taste it. I also used regular blueberries because twice the quantity was the same price as wild. When I opened the bag I realized that I should have splurged on wild because the ones I bought were gigantic. The scones turned out perfectly in spite of that. And thanks to Holli for her tip! I was making them for Easter Sunday brunch and prepping as much in advance as possible and wondered if I could make the scones ahead of time. I checked the comments and voila! My question was answered. I found I did have to cook them longer than recommended because they were frozen, or maybe they were a little thicker than they were supposed to be. I will definitely make these again and freeze some before baking so that I can easily pop them in the oven when I want some.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Thanks so much for sharing your experience, Karen! We’re so glad you enjoyed them!

  13. Holli says

    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.

  14. Lynda says

    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.

  15. Blair says

    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!

  16. Olya says

    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!!!!

  17. Nicole says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy them, Nicole! Thanks so much for the lovely review! xo

  18. Dane says

    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.

  19. Loren Gebo says

    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!)

  20. K says

    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.

  21. Sarah says

    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.

  22. Yoided says

    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. ☺️

  23. Holli says

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

    • Astrid says

      I’ve made these for my toddlers lunchbox every week for more than half a year now. He loves them and asks for them if I haven’t made them. I also bring them for my own lunch. I make them without the flax egg and rosemary, with coconut sugar and a teaspoon of vanilla sugar. The best scones ever, I love their crispy outside and soft inside!

  24. Wai Wai says

    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.

  25. Morgan says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed them, Morgan! A lemon glaze sounds delicious. Thanks so much for sharing! xo

  26. Aeris says

    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 :)

  27. Nicole Merriman says

    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!!!!

  28. Trish says

    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 ;)

  29. Carly says

    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!

  30. SpinnjngB says

    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!

  31. Gerry says

    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.

  32. Mel says

    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! =)

  33. Milan Lawrence says

    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!

  34. Claudia says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thanks so much for your kind words and lovely review, Claudia! Peach + vanilla sounds amazing. We’re so glad you enjoy 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

  35. Chaya says

    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!

  36. sharon czarnecki says

    My family loves these. The first time I made them, they came out perfectly. But that was a one time event for me. Sadly. Anyway, the problem is…I get to the point where I put them out on a floured board and shape them. But then, they won’t move off the cutting board and when I try to cut them, the knife comes out all gooey. Rather than end up adding a lot more flour, I finally just gave up and moved the disc to a piece of parchment paper, shaped it on that and cooked it like a big cookie and then cut it. BUT that is not right. Not as satisfying. I don’t have spelt flour so I am using all white. Help !

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sharon, the flour swap is likely what’s causing the issue. If the batter is gooey, that means they need more flour. You could try adding more or what about maybe adding some oat flour if you don’t have spelt?

  37. Lisa says

    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.

  38. Rachael says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Love the modifications, Rachael! Cinnamon and peaches sound like an amazing combo. Thanks so much for sharing!

  39. Phoebe says

    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.

  40. Amber says

    I happened to print the recipe to make it easier to use with my kids and I noticed that the baking times are different on the printer version (18-22min) than the web version (22-27 min). Just wanted to let you know! these just came out of the oven and look amazing! Can’t wait to try!

  41. Katillo says

    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!

  42. Jo says

    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!

  43. Jordan says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We wonder if the flour swap made the difference in batter consistency? We’re so glad they still turned out well! Thanks for sharing!

  44. Stephanie says

    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

  45. Jessica says

    I’ve made these before and loved them, but I don’t have any sugar right now. I do have maple syrup. Could I sub for sugar and then decrease the almond milk? Thank you!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So lovely! I haven’t tried that but it should work? I’d suggest adding more dry ingredients as needed to compensate for the added liquid ingredients?

  46. Mandy says

    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!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad they turned out well! Thanks so much for the lovely review and for sharing your modifications, Mandy!

  47. Pamela Swift says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications, Pamela. 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

  48. Abby says

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

  49. Amanda says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed them, Amanda! Orange zest sounds like a delicious addition =) Thanks so much for sharing!

  50. Molly says

    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!

  51. Christina says

    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!

  52. Katherine Straus says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy them, Katherine =) Thanks so much for the lovely review!

  53. Erik says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you and your family enjoyed them! Thanks so much for the lovely review, Erik!

  54. Mayb says

    Hi Dana!
    Amazing recipe! I actually used your dough base and added spiced dates instead of blueberries and rosemary! Quick question… would you bake and then freeze or freeze unbaked if you wanted them to last a while longer? Any tips for freezing/baking these would be appreciated! Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Mayb, thanks for sharing! We’d suggest freezing unbaked for best results. They may dry out otherwise.

      • May says

        Thank you! Your recipes always turn out so well! You have been one of my go-to ‘s for a few years! So grateful for all you do ❤️

  55. Emily says

    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!

  56. Kathleen says

    Good scones, but just one question about the “room temperature” coconut oil. In my kitchen, the coconut oil is liquid in the summer, and so hard in the winter, that I have to chip it with a knife. I just made your recipe, and this being summer, the coconut oil was very thin. The scone batter was as runny as pancake batter, and I had to add 3 more heaping tablespoons of flour to get it stiff enough to make drop scones. Maybe you could be more specific on the temp. of the oil? Thanks.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kathleen, we’re glad you enjoyed them! Please see the tips in the “notes” section for how to make the coconut oil the right consistency if it’s summer/hot inside.

  57. Lisa says

    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!

  58. Lisa says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you all enjoyed them, Lisa! Thank you so much for the lovely review! xo

  59. Joanne Huber says

    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!

  60. Christine says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Alana, we haven’t tried it that way, so we’re not certain. But it looks like other readers have done so with success. Let us know if you try it!

  61. Kelly Snyder says

    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.

  62. Carolyn Handley says

    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.

  63. Sharan says

    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.

  64. Sydney says

    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!

  65. Julia says

    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!

  66. Chris says

    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”…

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad you enjoy this recipe, Chris! Thanks so much for sharing!

  67. Krista says

    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!

  68. Arv V says

    I absolutely love the recipe. But the only problem is that they’re very bread like and dry. How do you get the crumbly texture that scones usually have?

      • Susan Gail Wright says

        did you know that on a plant based diet there is no oil and no sugar. I always use apple sauce for the oil and water when I cook

        • Natalie says

          Hi, Sue! I think you’re referring to a nutritarian diet which is plant based, and oil and sugar free. Plant based/ vegan diets do allow non-animal fats and plant based sugars (honey isn’t strictly vegan)..

          • Susan Wright says

            My Name is not Sue and we don’t add oil or sugar OK but you can do what ever you want but don’t call it Plant Based diet instead say vegan

        • Ferment4Life says

          Sugar and coconut oil do not come from animals. Therefore, they are plant based, or vegan if you prefer. Most sweeteners and oils are. Since bees make honey it is not plant based, but I believe most vegetarians use honey. Wow, not sure why you were so “angry” at the other poster. You could have stated your difference of opinion in a nicer way.
          Please be kind….. 🙂

  69. Evan says

    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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Evan, we’re sorry to hear they didn’t turn out! It was likely due to the modifications.

  70. Allison says

    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!!!

  71. Dasha says

    I’ve just cooked them, they are absolutely heavenly delicious! Though the dough turned out a bit sticky but the next time I’ll just add less milk – At first I measured 3/4cup of milk but then decided to follow the metric Instructions for the recipe and i had to add more milk to make 180ml. But anyway these scones are gorgeous! Thank you for the recipe! I wonder what can I do with the blueberries so that they don’t ‘colour’ the dough? Thank you

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yay yay! Thanks for sharing, Dasha! To make sure they don’t color the dough, ensure they’re frozen right up until they’re added. And don’t overmix!

    • Ferment4Life says

      In addition to making sure that they’re still frozen before adding them, you can toss them in a tablespoon of AP flour before adding them. They may color the coating, but not the dough. 🙂

  72. Laure says

    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!

  73. Giorgia says

    Hello! Thanks you so much for all these wonderful recipes! I love this o e in particular but I do have a question. My mix is not thick enough I think. I cooked it anyway and it’s delicious but it’s completely different for the picture I see here and it’s more like a Cookie. I really think I did measure right but I might be wrong. Any suggestions?

    Thanks so much!!!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      OK, you just needed to add a bit more flour! The other alternative is to add the liquid ingredients little by little to get the right texture. Hope that helps!

  74. Grace says

    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!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad everyone enjoyed them, Grace! Thanks so much for the lovely review!

  75. Melissa McClelland says

    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

  76. Kristel says

    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!

  77. Chris says

    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!

  78. Rohini says

    Hello! I’m planning on making these this weekend but only have dried rosemary, do you think it would be ok to use that?

  79. Kat says

    Hi! I was wondering if I can replace the cane sugar with maple syrup. Has anyone done this before with this recipe?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kat, we aren’t sure whether that would work. You may need to increase the amount of flour to compensate. Let us know if you try it!

    • Taylor Pearson says

      I have made these twice with maple syrup and they turned out really well!! I just skip the cane sugar and mix the maple syrup in with the other wet ingredients. I also do slightly scale back so the dough isn’t to moist. Hope your scones turn out well!

  80. Aubrey says

    Hi Dana! I was planning on making these this weekend, and I was just wondering if I can use all spelt flour? And, if so, will the measurements remain the same? Thank you! I tried looking through the comments to see if people have made the same adjustments, however I have only come across adjustments involving all all-purpose flour.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Aubrey, we haven’t tried that, but we think it would work! They will just be more hearty. We would say try the same amount and adjust the batter as needed, adding more almond milk if it is too dry or flour if it is too wet. Let us know how it goes!

  81. Rebecca says

    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!!

  82. Stephanie says

    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!

  83. Rae Lou says

    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! :)

    • Jaymee says

      These are amazing and addicting. I love this recipe. This is my second time and I’m getting better at mixing the blueberries into the batter without mashing them. The best scone recipe ever, really.

  84. Emily says

    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!

  85. Alyson says

    I usually don’t bake vegan (made these for a friend) and they were some of the best vegan treats I’ve ever had!
    I made a few minor modifications, the most significant being I used 340ml sweetened almond milk + 200ml canned coconut milk for the liquid to increase the richness/fat content… I ended up using about a third less sugar (100g) because of this, and found it successful!

    I’m curious about the reason for keeping the coconut oil at room temp… Most scone recipes
    I’ve used (albeit with butter and other animal products et. al) recommend chilled or frozen fat. So my question is, what is the advantage of not keeping the coconut oil cold?


    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed them, Alyson! Thanks for sharing! We find the coconut oil is more difficult to mix that way.

  86. Merrymepenelope says

    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!

      • Merrymepenelope says

        I made them again and remembered something I forgot to mention in my first comment. Once I got them shaped into a big disk, I chilled it in the freezer for a few minutes to make cutting and transferring to the parchment-lined baking sheet much easier. I think I’m gonna try these with frozen peaches, pulsed in the food processor. Pretty sure we’re addicted to these, too!

  87. Robin says

    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.

  88. Bekah says

    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!!!

      • JJ says

        Dana I’ve made SO many of your recipes over the years but I never think to leave a comment or rating (I’ll get on that!) but this recipe was so easy and delicious I had to spread the word.
        I used a real egg and all purpose gf flour and they turned our perfectly.. and it was my first time making scones! Great way to brighten up a grey Sunday. Thank you!

  89. Lynda says

    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?