Roasted Blueberry Scones


Let’s talk blogs. We all have our favorites. In fact, I have a whole list of them.

For beautiful photography, I turn to Heather and Taylor’s blogs.

For blogging tips and inspiration, to Katy’s blog I go.

For new ideas in crafting and DIYness, I can’t get enough of How About Orange.

And for food and recipe inspiration… well, that’s a whole list that I won’t get into right now. But one blog I never ever miss? My friend Jessica’s blog.

When she posted about baking with roasted blueberries a few weeks ago, I was immediately intrigued. Juicy bursting berries? Yes, please. But of course, instead of cupcakes, I made scones. Shocker.

These made 12 unbelievably large scones. If you aren’t into as-big-as-your-hand pastries, you could make this into 24 regularly sized scones instead.


Roasted Blueberry Scones

Makes 12 very large scones or 24 regular-sized scones

3 1/2 cups whole wheat pastry flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
12 tablespoons cold unsalted butter (1 1/2 sticks)
3/4 cup low-fat milk
1 teaspoon vanilla extract
1 teaspoon lemon juice
2 cups blueberries

Preheat the oven to 400F. Spread the blueberries out on a baking sheet and roast at 400F for 9-11 minutes, or until the berries begin to burst.

Whisk together the flour, sugar, baking powder and salt. In a food processor fitted with a dough blade (or using a pastry cutter or two knives), cut the butter into the flour. In the end, the butter should be in pea-sized pieces.

Transfer the flour to a large mixing bowl, and create a well in the center. Add the milk, vanilla and lemon juice, and stir until you create a soft, slightly-shaggy dough. Fold in the blueberries.

Divide the dough into 12 equal (and LARGE) pieces or 24 equal pieces. Space the scones on a greased baking sheet spaced 2 inches apart. If you are making 24 scones instead of 12, you will need two baking sheets. Refrigerate for 30 minutes to an hour.

Bake the scones for 13-16 minutes at 400F, or until the tops begin to feel somewhat firm and the bottoms begin to brown. Allow to cool for at least 10 minutes before serving.

Here’s how to store your scones!

Which blogs do you find inspirational? I’m always looking for new links!


  1. says

    I love the colour of these! Purple is my favourite colour ๐Ÿ™‚

    I read so many blogs, it’s crazy. My favourites are Carrots ‘n’ Cake, Clean Eating Chelsey, Runner ‘n’ Spice, Oh She Glows, The Lunchbox Diaries, Chocolate Covered Katie…

  2. says

    I too was intrigued by that recipe of Jessica’s. I would’ve never thought to roast blueberries.
    Oh She glows is a go to of mine for healthy recipe inspiration. Hungry Runner Girl for workout motivation and I love Young House Love for home stuff. But, my reader is sooo full I could go on forever!