Vegan Blueberry Spelt Scones
Prep time
Cook time
Total time
Adapted from BabyCakes.
Recipe type: Dessert
Cuisine: American
Serves: 12 scones
  • 2 cups whole grain spelt flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ⅓ cup coconut oil, plus more for brushing (can sub canola oil or extra-light olive oil)
  • ⅓ cup honey or agave, plus more for brushing
  • 1 tablespoon vanilla extract
  • ¼ cup hot water
  • ¾ cup fresh blueberries*
  1. Preheat your oven to 350ºF and line a baking sheet with parchment paper or a silpat.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. Add the oil, sweetener, and vanilla and stir together until a thick, slightly dry batter is formed. Pour the hot water into the batter and mix. Gently fold in the berries just until they are marbled throughout the batter.
  4. For each scone, scoop 1⁄3 cup batter onto the prepared baking sheet (or twelve even lumps). Space the scoops 1 inch apart to allow them to spread.
  5. Lightly brush the tops with the oil.
  6. Bake the scones on the center rack for 14 minutes, rotating the sheet 180 degrees after 7 minutes.
  7. The finished scones will be golden and slightly firm. Remove from the oven and brush with honey or agave nectar.
  8. Let the scones stand on the sheet for 15 minutes, then transfer them to a wire rack to cool completely.
  9. Store the scones in an airtight container at room temperature for up to 2 days.
I made the mistake of using frozen blueberries without defrosting them. Usually this would be the thing to do, but I forgot that I was working with coconut oil. Coconut oil solidifies when chilled. The frozen blueberries caused the batter to get so thick that I couldn’t work all of the blueberries into the batter! So if you are using frozen berries, either defrost them or use a more liquid oil like canola or olive.
Recipe by Go Dairy Free at