Coconut Oil Blueberry Scones With Rosemary

The perfect inspiration for this recipe came from a little coffee shop in Oregon called Sea Level. They serve a delicious rosemary blueberry scone.

The first time I tried it, I knew I had to recreate it. I set to work.

This recipe requires only 30 minutes and ten ingredients.

After a few tests, I decided to use a mixture of unbleached flour and spelled for the base.

It didn’t turn out well (update: Gluten-free Success!). You could also use it all for a lighter, more bakery-style scone. You can make your own choice.

I used cane sugar to sweeten it, but only a little. I wanted the final product to be somewhere in the middle, not too sweet nor too savory.

I used coconut oil instead of vegan butter. It worked perfectly! It’s a swap that I have been using in my baking lately (like the Coconut Oil Pie Crust! I’m loving the results.

The scones are bursting with color and sweetness from the wild blueberries, while the rosemary adds a subtle earthy flavor to complement the fruit.

Who knew that blueberry and rosemary could be so good friends?

They would be the perfect snacks to share with friends over tea or coffee. It doesn’t get much better. These would be perfect as a healthy dessert, light snack, or breakfast.


  • 1 Tbsp flaxseed meal (to make flax egg)
  • Use 2 1/2 tbsp of water to make flax eggs.
  • Unsweetened plain almond Milk 3/4 cup
  • 1/4 cup all-purpose flour or 3/4 cup spelt
  • 1 1/4 cups of unbleached, all-purpose flour
  • Baking powder, 1 Tbsp
  • Add more sugar to 1/4 cup of organic cane juice for topping
  • Half a teaspoon of sea salt
  • Fresh rosemary, 1 tbsp (remove stems and chop roughly organic if possible)
  • or vegan butter)
  • Wild blueberries, 1/3 cup (organic if possible).


  • Preheat oven to 400 degrees F. (204 degrees C). Line a baking tray with parchment paper or leave it bare.
  • In a small bowl, mix flaxseed and water. Let it rest for five minutes. Add almond milk.
  • Combine spelled, all-purpose flour, baking soda, organic cane syrup, salt, and rosemary in a separate bowl. Mix well.
  • Use a pastry knife (or fork) to cut the coconut oil into the mixture.
  • Add the dry ingredients to the flax-almond mixture, stirring the wooden spoon as you add. Add the blueberries and gently stir to combine.
  • Transfer the dough gently to a floured work surface. Use your hands to shape it into a disc of about an inch in height. Cut the circle into six wedges with a large knife. (Or eight for smaller scones. Amount as written in original recipe Adjust if changing batch size). Use a floured spoon to transfer the scones onto the baking sheet. Sprinkle a little more sugar on top.
  • The edges should be light golden and fluffy after 22-27 minutes. Let the cake cool down before eating.
  • Fresh is best. Store leftovers in an airtight container at room temperature for up to three days. Freeze for longer-term storage. They are great plain but would be equally delicious with vegan butter.

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