Luckily, the perfect inspiration came from a cozy little coffee shop on the Oregon Coast called Sea Level that serves up a savory rosemary blueberry scone that’s a total game changer. It was love at first bite, and I immediately knew I wanted to try and recreate it at home. So, I got to work. This recipe is simple, requiring just 30 minutes and 10 ingredients to prepare. After some testing, I settled on a mix of spelt flour and unbleached all purpose flour for the base. I did attempt a gluten free version, but it didn’t work out (update: gluten-free success!). I also think you could use all spelt for a heartier scone, or all unbleached all-purpose for a lighter, bakery-style scone. The choice is totally up to you. I used organic cane sugar to sweeten – but just a little. I didn’t want the end result to be too sweet or too savory – rather, somewhere right in the middle. And in place of vegan butter, I used coconut oil, which worked beautifully! This is a swap I’ve been making in my baking recipes lately (like the Coconut Oil Pie Crust!) and loving the results. Wild blueberries add a burst of color and natural sweetness to the scones, while rosemary complements the fruit beautifully while adding an earthy flavor that’s not overwhelming. Who knew rosemary and blueberry could be such good friends? These scones bake up beautifully. I think you’re going to love them. They’re: Perfectly flakyTender on the insideCrisp on the outsideNot too sweetSlightly savoryStudded with berries + herbs& Positively delicious! These would make the perfect snack to share with a friend over coffee or tea. It doesn’t get much better. They would also be great as a light breakfast, snack, or healthier dessert. If you try this recipe, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @minimalistbaker on Instagram! We’d love to see how your scones turn out. Cheers and happy baking, friends!
