Incredibly delicious and easy to make, these rosemary berry scones are lightly sweet, hearty, and made with simple whole-food, plant-based ingredients. Featuring spelt—an ancient grain—and frozen berries, they’re a favorite for brunch, holidays, or slow mornings.
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Ingredients
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Flax Egg
- Ground flaxseed meal, 1 Tbsp
- Water, 2½ Tbsp
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Scone Dough
- Unsweetened plain almond or soy milk, ¾ cup
- Spelt flour, 1½ cups
- Baking powder, 1 Tbsp
- Brown sugar or coconut sugar (plus more for topping), ¼ cup
- Sea salt, ½ tsp
- Fresh rosemary (stems removed, finely chopped), 1 Tbsp
- Coconut oil, room temperature (scoopable) or vegan butter, 6 Tbsp
- Frozen berries (blueberries, blackberries, raspberries, or cranberries), ⅓ cup
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Whole-Grain Swap (Optional)
- Spelt flour, 1 cup
- Oat flour, ¾–1 cup
- Add additional 1–2 Tbsp plant milk if dough feels dry.
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Make the flax egg by stirring flaxseed meal and water in a small bowl. Let sit for 5 minutes, then stir in the plant milk.
- In a large bowl, whisk together the flours, baking powder, sugar, salt, and chopped rosemary.
- Add the coconut oil and use a fork or your fingers to work it into the dry ingredients until the mixture looks crumbly.
- Pour in the flax mixture and gently stir just until a soft dough forms.
- Fold in the frozen berries.
- Turn the dough out onto a lightly floured surface and gently shape into a round about 1 inch thick. Cut into 6 wedges (or 8 for smaller scones).
- Transfer to the baking sheet and sprinkle the tops with a little extra sugar, if you’d like.
- Bake for 22–25 minutes, until lightly golden around the edges.
- Let cool slightly and enjoy.
What's in this meal?
Whole Grains · Fruit · Nuts + Seeds · Herbs + Spices
Fiber: 4 – 5g per scone
|Protein: 4 – 5g per scone
|Plant variety: 6+
Nutrition info is approximate and based on common whole food ingredients. It depends on your ingredient choices and add-ins, so use it as a general guide—not a strict count. Focus on variety, fiber, and flavor, not perfection.
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Why This Recipe Works
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Balanced flavor: Fresh rosemary adds a savory note that pairs beautifully with sweet, tart berries.
- Ancient grain goodness: Spelt flour is an ancient grain—meaning it’s been cultivated for thousands of years and is less processed than modern wheat, giving these scones a hearty texture and nutty flavor.
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Tender texture: Spelt flour and coconut oil create a soft, lightly crumbly scone without feeling heavy.
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Simple method: No mixer required—just a bowl, a fork, and a little gentle handling.
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Flexible by design: This recipe welcomes swaps, making it easy to use what you already have.
Swap It + Smart Tips
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Flour swap: For a more whole-grain version, use 1 cup spelt flour + ¾–1 cup oat flour. Add a splash more almond milk if the dough feels dry.
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Berry swap: Frozen blueberries, blackberries, raspberries, or cranberries all work well. Chop larger berries before folding in.
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Fat swap: Vegan butter works beautifully in place of coconut oil if that’s what you have on hand.
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Sweetness level: Coconut sugar gives a deeper, caramel-like flavor; brown sugar keeps things classic.
Pro Tip
Handle the dough gently and don’t overwork it. A light touch keeps the scones tender. These are best enjoyed fresh, but leftovers freeze well and reheat beautifully.
Why It Matters
For You:
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Steady energy: Whole-food, plant-based ingredients provide fiber, healthy fats, and lasting satisfaction.
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Ancient grain goodness: Spelt is an ancient grain that’s been grown for thousands of years and offers a hearty texture with a naturally nutty flavor.
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Gentler choice: Ancient grains like spelt are often easier to digest for some people compared to highly refined flours.
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Feel-good baking: A cozy treat that feels indulgent while still supporting your well-being.
For the Planet:
Choosing plant-based baking ingredients lowers the environmental footprint of everyday treats—using fewer resources and producing fewer emissions than traditional dairy-heavy baking. Small swaps like this help build a more sustainable food system, one cozy recipe at a time.
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