Blueberry Vanilla Scones

I have been experimenting more with breakfast options since working from home most of the time now. Using my traditional biscuit recipe, I modified it to create these deliciously sweet Blueberry Vanilla Scones for breakfast. Eat them up, freeze them for later, or share with friends and family!

Blueberry Vanilla Scones

Recipe by Mary WallinCourse: Breakfast, SnackDifficulty: Easy
Prep time


Cooking time



Eat now, and freeze the rest for later! Soft and yummy, these are sure to be a crowd pleaser for the family.


  • 1 cup white flour

  • 1 cup whole wheat flour

  • 1/2 tsp salt

  • 4 tsp baking powder

  • 1/2 cup white sugar

  • 4 Tablespoons solid coconut oil

  • 1 cup unsweetened applesauce

  • 2 Tablespoons vanilla extract

  • 1 1/2 cup blueberries, fresh or frozen

  • Penzey’s Vanilla Sugar


  • Preheat oven to 400 degrees F.
  • Combine flour, salt, sugar, and baking powder in a large bowl and stir together.
  • Add in coconut oil and press into flour with a fork until you get a crumbly consistency, add more if necessary.
  • Mix vanilla extract into applesauce.
  • Stir applesauce into dry mixture until all combined. Use your hands!
  • Add blueberries to dough.
  • Use your hands to form the dough into the size and shape desired, and place on a greased pan.
  • Sprinkle Vanilla Sugar on top of your scones.
  • Bake in oven for 20-25 minutes.


  • Vanilla Sugar can be substituted with white sugar or omitted.

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