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.
Servings 8 (scones)
Ingredients
- 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)
Instructions
- 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.
Notes
*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.
*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