Blueberry Rosemary Scones

Blueberry Rosemary Scones from Anecdotes and Apple Cores

What lies ahead for us this week? Dinner with friends…two much-needed coffee dates…La Leche League…a night out with Ryan…memoir writing…bread baking…curtains (yes, I’m going to attempt to make curtains yet again). The list goes on, but I’ll spare you the more arduous tasks. Without a doubt, a full week.

To make an already busy week feel even more daunting, we’re exhausted. It’s Sunday evening, and our sweet daughter DID NOT get the memo about the time change. For the first time, Ryan and I did not receive that much-coveted extra hour of sleep. And from what I’ve been told, we probably won’t for a very long time.

Blueberry Rosemary Scones from Anecdotes and Apple Cores

Thankfully, we had these blueberry rosemary scones to make our early Sunday morning feel a bit brighter. As much as I love blueberries during the summer, there’s nothing like that bright burst of blue to whisk away the chill of a fall morning. These scones are subtlety sweet and made all the more flavorful with fresh rosemary. Our kitchen smelled heavenly as they rose and baked in our oven. And who doesn’t like seeing plump berries and sprigs of herbs on their counter?

Blueberry Rosemary Scones from Anecdotes and Apple Cores

A few pointers if you’re making scones for the first time: don’t overwork the dough, use a very sharp biscuit cutter, and be sure that your oven is thoroughly preheated. If you follow these steps, your scones will rise wonderfully (and who doesn’t prefer a well-risen scone?)

I’m entering these blueberry rosemary scones in a contest put on by the US Highbush Blueberry Council. Visit their website for more great recipes!

Blueberry Rosemary Scones from Anecdotes and Apple Cores

Blueberry Rosemary Scones

8 ounces all-purpose flour

3 teaspoons baking powder

1/2 teaspoon salt

1/2 stick (4 TBSP) butter, cubed

1/4 cup granulated sugar

1 tablespoon fresh rosemary, chopped

1/2 cup half-and-half (or heavy whipping cream)

1/2 cup winter fresh blueberries

1 egg yolk and a little milk, beaten together (for glaze)

Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.

In a large bowl, sift together flour, baking powder, and salt. Using your fingers, rub in butter until the mixture resembles small peas. Add in the sugar, chopped rosemary, and blueberries.

Make a deep well in the flour and pour in milk to make a soft, spongy dough. Knead the dough on a floured surface until just smooth. Press into a square or circle, about 1 inch thick, and use a well floured biscuit cutter to stamp out rounds (alternatively, you can use a knife to cut your scones into those classic wedges).

Brush the top of the scones with the lightly beaten egg and milk mixture. Sprinkle with additional sugar, if desired. Bake in preheated oven for 15 minutes or until well-risen and lightly browned. Cool on a wire rack or serve warm.


Anecdotes and Apple Cores

38 thoughts on “Blueberry Rosemary Scones

  1. Orchidea

    I like scones! I never tried the combination blueberry/rosemary and I cannot imagine how it would test… I definitely have to try these.

  2. Ashley

    We have a full week ahead too – it’s going to be crazy but I’m just trying to power through! These scones look absolutely wonderful. We had to get rid of all the herbs we were growing except for our rosemary – that seems to still be doing just fine in the cold. I need to use some to make these scones!

  3. Jamie@Milk 'n' Cookies

    Monet, these blueberry rosemary scones look absolutely wonderful. I have some blueberries that I froze over the summer and I’m sure this would be the perfect use for them. I can’t wait to try these!

    Good luck in the contest!

  4. Angela @ My Golden Pear

    These scones look so fresh and wholesome and I love the idea of adding fresh rosemary for something a bit different. Hope you manage to catch up on your sleep soon – I remember those days so well :-)

  5. SallyBR

    Beautiful scones, that’s something I am afraid of baking. I only made scones once and they turned into hockey pucks. That pretty much ended my love affair with baking them at home 😉

    I should face my demons and go for it!

  6. Jessie

    Wow, your week is packed! Best of luck with everything :) It sounds like it might take a few years for Lucy to learn about daylight savings – I sympathize with you and Ryan! I’m glad you had a few minutes to make these gorgeous scones, though. Rosemary is one my favorite herbs of all time, and blueberry is just the perfect fruit to wake up these shorter fall days.

    Have a great week, Monet!

  7. Consuelo @ Honey & Figs

    Sorry to hear about your exhausting weekend, I hope that next week’s more relaxed for you all! At least you had these lovely scones to make up for it. They look delicious!
    Have a great week, dear! x

  8. Megan

    I would not think to pair blueberries and rosemary. What an interesting combo! Hope you get to catch up on at least a little bit of sleep very soon!

  9. Kate

    There is no such thing as a time change with children! But Lucy may adapt quicker than you think. My guy was up at his usual (still too early) time this morning.

  10. Eileen

    Daylight savings is painful at the best of times–I can’t imagine what it must be like with a tiny baby! But these scones look like a great comfort in the face of sleeplessness. :)

  11. Becky

    My dog, Bailey, did not get the sleep memo either. Dogs and babies have the same schedules sometimes:) I have one of these beautiful Blueberry Rosemary Scones with my afternoon coffee to wake up.

  12. TheKitchenLioness

    Monet, these scones would be absolutely perfect wth my morning cup of coffee – they look very pretty and delicious! The combination of rosemary and blueberry sounds intriguing and wonderful and I am most certainly keeping my fingers crossed for the contest!
    Try to get some slepp (maybe)…I can certainly relate dear friend!
    Have a good week and give a big fat hug to darling Lucy for me!

  13. Kelly

    These scones look awesome! I love the combination of blueberries and rosemary in here, that’s so creative! Sorry to hear about the busy week ahead and lack of sleep, hopefully everything works itself out and Lucy adjusts to the time change over the next few days. Hope you have a great week Monet and good luck in the contest :)

  14. Lizzy (Good Things)

    Dearest Monet, thank you kindly for stopping by my blog…. lovely to ‘meet you’ and how nice it is to see your beautiful blog! I love blueberries… your scones look quite delicious! Keep in touch. Lizzy (Good Things), Australia.

  15. Katina

    Blueberry and rosemary, never tried the combo but I’ve got both frozen blueberries from last season and dried rosemary from the garden – will have to try soon! Hope you enjoy a less exhausting week :)

  16. Annie

    I bet I would love the blueberry and rosemary together-they just sound perfect together. I can smell the scones now or I wish anyway. I can’t wait for your memoir! Have a great yet busy week!

  17. Liren

    Ah, there are those gorgeous scones! I can’t wait to share it with my aunt in law :) She’s been on the hunt for a good scone recipe, and I am sure she will agree that blueberries and rosemary together is irresistible.

    Hope you are able to catch a breath soon – you sure have been busy! I’m looking forward to some good rest this weekend…soon after, there will be none of that with travel and family visiting and Thanksgiving!

  18. Nicole@HeatOvenTo350

    It was really the saddest thing when I realized being a mom meant that extra hour of sleep at the time change was no longer a given. I love blueberries and rosemary and they sound wonderful together in these scones!

  19. Jenny @ BAKE

    Good luck with your competition Monet! these scones look incredible! I just can’t get the idea of blueberry and rosemary out of my head, it sounds so intriguing but delicious!

  20. Pingback: Blueberry Rosemary Scones - Married With Food

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