Coconut Oil Scones

Bursting with sweet juicy blueberries, these dreamy coconut oil scones will be your new favorite breakfast or brunch treat! Soft on the inside with perfectly crisp edges, they’re easy to make and fantastic paired with a steaming mug of coffee or tea. Dairy free, soy free and freezer friendly.

Coconut Oil Scones drizzled with glaze on a cooling rack.

Grab those mixing bowls because today we talk about your new favorite breakfast time treat. 

These incredible dairy free coconut oil scones.

Soft, tender and delightfully moist on the inside, they’re packed to the brim with sweet juicy berries and just the right amount of sweetness. 

They also feature perfectly crisp and slightly crumbly edges that make them the ideal pairing for a warm mug of coffee or tea. 

And when enjoyed fresh out of the oven finished off with a simple glaze for an extra sweet touch?

They are downright impossible to resist. 

Scone ingredients and then batter in a mixing bowl.

How To Make Coconut Oil Scones

So, let’s chat about how these scones go down:

Combine dry ingredients. First up, we’ll whisk together flour, sugar, baking powder and a smidge of cinnamon + nutmeg. 

Cut in coconut oil. Next, we’ll cut in some coconut oil, continuing until it resembles even-sized crumbs.

Add wet ingredients. Some coconut milk, an egg, vanilla and plenty of fresh blueberries get added to the mix, and we’ll give it all a good stir just until the dough comes together. 

Cut into wedges. We’ll pat the dough into a circle and then use a sharp knife to slice into 8 equal pieces. 

Bake until golden. Finally, the scones get popped in the oven for about 24 minutes, until lightly golden brown in color. 

You can enjoy them plain as is or drizzle with a simple confectioners’ sugar glaze for extra sweetness.

Scone dough patted into a circle.

Tips & Tricks

  1. When measuring out your flour, fluff it in the bag then scoop into your measuring cup with a spoon and level off. If you dunk the cup directly into the bag you’ll likely use too much.
  2. I tried these once with oat milk and the dough was very weird to work with – almost gummy in texture. So I would definitely recommend sticking with canned coconut milk or Silk’s dairy free heavy cream alternative. Along those lines, don’t try to use coconut milk from the carton – it’s too thin for this recipe.
  3. Remember to plan ahead and give yourself time for the coconut milk to chill in the fridge. The cold liquid helps to create scones that are soft on the inside and slightly crisp on the outside. Which is especially important here as we are using coconut oil instead of cold butter.
  4. Try not to overwork the dough. You want to add just enough milk to get it to come together (it should be slightly sticky but not overly wet), then bring the dough together as best you can with your hands and gently pat into a circle – i.e. touch as little as possible.


Want to shake things up? Here’s a few suggestions:

Mix-ins: Try dairy free chocolate chips, fresh raspberries or even a combination of dried fruit and nuts instead of the fresh blueberries. Frozen berries will also work, just do not thaw them first. 

You can also add some fresh lemon zest or orange zest to the batter (think blueberry + lemon or orange + chocolate).

Glaze: Try lemon juice instead of water. Or orange juice. Or maybe add a touch of vanilla or almond extract.

Several Coconut Oil Blueberry Scones on a cooling rack.

How To Store

Counter: The scones will keep in an airtight container for about 2 days at room temperature. For best texture, re-warm briefly in the oven before enjoying. 

Freezer: You can also freeze the scone dough to bake off at a later time. To do this, place the dough wedges on a parchment lined baking sheet or plate then pop in the freezer until hard. Transfer to a container or freezer-safe baggie then store in the freezer for up to 3 months.

When ready to enjoy, bake straight from the freezer, adding an extra minute or two to the bake time as needed. 

Dairy Free Scones on a cooling rack with blueberries to the side.

Additional Dairy Free Breakfasts You Might Enjoy:

Did you make this recipe? Rate and review it down below! I’d love to hear from you.

Coconut Oil Scones drizzled with glaze on a cooling rack.

Coconut Oil Scones

Yield: 8 scones
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Bursting with sweet juicy blueberries, these dreamy coconut oil scones will be your new favorite breakfast or brunch treat! Soft on the inside with perfectly crisp edges, they’re easy to make and fantastic paired with a steaming mug of coffee or tea.


For the scones:

  • 2 cups all-purpose flour
  • ½ cup pure cane sugar or granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon fine sea salt
  • ½ teaspoon ground cinnamon
  • pinch of ground nutmeg
  • ⅓ cup solid-state coconut oil*
  • ⅓ cup canned light coconut milk, shaken well and chilled**
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 cup fresh blueberries

For topping (optional):

  • additional canned light coconut milk, for brushing
  • coarse or sparkling sugar, for sprinkling
  • 1 cup confectioners’ sugar
  • about 1 tablespoon water


  1. Preheat the oven to 400ºF. Line a large baking sheet with parchment paper and set aside.
  2. In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon and nutmeg. Add in the coconut oil and use a pastry cutter to cut the oil into the flour, continuing until it resembles even-sized crumbs (and there are no large chunks). 
  3. In a small measuring cup or bowl, whisk together the coconut milk, egg and vanilla. 
  4. Drizzle into the bowl with the flour, add in the blueberries, then mix until just about combined - if the dough is too dry to come together, add in additional milk one tablespoon at a time (I usually need to add about 2 to 3 tablespoons).
  5. Dump the dough onto a well-floured surface. With well-floured hands, bring the dough together and then pat into a circle that is about 1-inch thick. Cut into 8 equal wedges and place on the prepared baking sheet about 2 to 3 inches apart (I find it helps to use a floured knife or spatula to transfer).
  6. Brush the tops of the scones lightly with additional coconut milk then sprinkle with some coarse sugar. 
  7. Bake for about 20 to 24 minutes, until light golden brown. Remove from the oven and let cool for about 10 minutes.
  8. In a small bowl whisk together the confectioners’ sugar and water. Add additional water to thin out the glaze or additional sugar to thicken it up. 
  9. Drizzle the glaze over the scones as desired. {You can also let the scones cool completely before topping with the icing, if preferred.}


*It is super important that your coconut oil is solid for this recipe - you do not want it to be liquidy / runny at all. If your house is warm and your coconut oil is a bit runny, pop it in the refrigerator to harden before using. You also don’t want it so rock solid / cold that you can’t scoop it - just completely solid with no liquid in the jar.

**Please note that you must use chilled coconut milk - so be sure to plan ahead! I like to shake up a can of light coconut milk really well and then transfer the contents to a ball jar before popping in the fridge until well chilled.

Alternatively, I also tested these scones a few times with Silk’s Dairy Free Heavy Whipping Cream - which worked really well (not sponsored, just something I tried). So you can absolutely use that in place of the canned coconut milk. 

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 326Total Fat: 11gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 23mgSodium: 326mgCarbohydrates: 54gFiber: 1gSugar: 28gProtein: 4g

Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.