Imagine biting into a scone so divine, it transports you to a sun-drenched bakery with just one magical mouthful. These Coconut Oil Blueberry Scones with Rosemary are not just another breakfast pastry – they're a culinary adventure that combines the rustic charm of traditional scones with an unexpected, sophisticated herb twist. Whether you're a seasoned baker or a weekend kitchen warrior, this recipe promises to elevate your baking game and impress even the most discerning taste buds.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 8 scones
Ingredients
- 2 cups all-purpose flour
- 1/2 cup coconut oil
- 1/2 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup blueberries
- 1 tbsp fresh rosemary, chopped
- 1/2 cup almond milk
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This will prevent the scones from sticking and make cleanup easier.
- In a large mixing bowl, combine 2 cups of all-purpose flour, 1/2 cup of sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Whisk these dry ingredients together until they are well mixed and free of lumps.
- Next, add 1/2 cup of coconut oil to the dry mixture. If your coconut oil is solid, you can soften it slightly in the microwave for about 10-15 seconds. Use a pastry cutter or your fingers to incorporate the coconut oil into the flour mixture until it resembles coarse crumbs.
- Gently fold in 1/2 cup of blueberries and 1 tablespoon of chopped fresh rosemary into the mixture. Be careful not to overmix, as you want to keep the blueberries intact and evenly distributed.
- In a separate bowl, combine 1/2 cup of almond milk with the dry mixture. Stir until just combined, ensuring not to overwork the dough. The mixture should be slightly sticky but manageable.
- Turn the dough out onto a lightly floured surface. With floured hands, gently knead the dough a few times to bring it together. Pat the dough into a circle about 1-inch thick.
- Using a sharp knife or a bench scraper, cut the dough into 8 equal wedges. Carefully transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart.
- Optional: For a golden finish, you can brush the tops of the scones with a little almond milk before baking.
- Bake the scones in the preheated oven for 15-20 minutes, or until they are lightly golden on top and a toothpick inserted into the center comes out clean.
- Once baked, remove the scones from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- Enjoy your Coconut Oil Blueberry Scones with Rosemary warm or at room temperature. They are perfect for breakfast, brunch, or as a delightful snack!
Tips
- Keep your ingredients cold: Cold coconut oil is key to achieving that perfect, flaky texture.
- Don't overwork the dough: Mix just until ingredients are combined to ensure tender scones.
- Use fresh blueberries for the best burst of flavor, and make sure they're dry to prevent color bleeding.
- For an extra touch of elegance, try brushing the tops with a light egg wash for a golden, glossy finish.
- If you want to make ahead, you can prepare the dough, cut into wedges, and freeze them unbaked. Just add a few extra minutes to the baking time when cooking from frozen.
- Experiment with herb quantities – the rosemary should complement, not overpower, the blueberry flavor.
- Let the scones cool slightly before serving to allow them to set and develop their full flavor profile.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 4g
Fat: 19g
Saturated Fat: 16g
Cholesterol: 0mg
