Rosemary & Blueberry Scones (Minimalist Baker)

These scones are absolutely delicious!!! I’d never made scones before, and they seemed a little scary… but I couldn’t have been more wrong. These scones are incredibly easy to make and taste unbelievable. I’ve never tried it, but I bet that you could replace the rosemary & blueberries for any flavours you could think of! The consistency of these guys are perfect. My friends ask me to make them every time we go to the cottage :)

The recipe is by Minimalist Baker and can be found below, or on their website here.

My notes are italicized.


US Customary - Metric

  • 1 batch flax egg (1 Tbsp flaxseed meal + 2 ½ Tbsp water)

  • 3/4 cup unsweetened plain almond milk

  • 3/4 cup spelt flour (or sub more all-purpose) (you can buy this at Bulk Barn)

  • 1 1/4 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) (my stepdad doesn’t like savoury flavours in his scones, so I’ve left this out before, and they still taste great as blueberry scones!)

  • 6 Tbsp room temperature coconut oil (scoopable, not liquid or frozen)

  • 1/3 cup frozen wild blueberries (organic when possible) (I use any kind of blueberries, but the smaller the better)


  1. Preheat oven to 400 degrees F (204 degrees C) and line a baking sheet with parchment paper (or leave bare).

  2. Prepare flax egg in a small mixing bowl, then add almond milk.

  3. In a separate mixing bowl, combine spelt flour, all purpose flour, baking powder, organic cane sugar, salt, and rosemary. Whisk to combine.

  4. Add room temperature coconut oil and use a pastry cutter (or fork) to cut it into the mixture until only small bits remain.

  5. 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.

  6. 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.

  7. Bake for 22-27 min or until fluffy and light golden brown on the edges. Let cool slightly before enjoying.

  8. Best when fresh. Once completely cooled, store leftovers at room temperature in a well-sealed container for up to 3 days. Freezer for longer term storage. These are delicious plain, but they would also be delicious heated with a bit of vegan butter.