Blueberry and Rosemary Scones

Prep time: 15 minutes

Cook time: 20 - 25 minutes

Servings: 8



  • 1 tsp. finely chopped rosemary
  • 1 tsp. cane sugar
  • 10 oz Nature’s Touch Frozen Blueberries
  • 16 oz of flour
  • 2 oz of cane sugar
  • 1 tsp finely chopped rosemary
  • 4 oz of softened butter, cut into small cubes
  • 3 tsp baking powder
  • ½ tsp salt
  • 2 tsp lemon juice
  • 6 oz of milk
  • 1 egg


  • 1 tsp. finely chopped rosemary
  • 1 tsp cane sugar


  1. Mix rosemary and dry ingredients together, add butter, and combine with a fork or pastry blender until large lumps form.
  2. Mix together lemon juice, egg, and milk. Add more milk to obtain 1 cup of mixture.
  3. Make a well in centre of dry ingredients, add liquid, and gently combine with a fork.
  4. Add frozen blueberries and gently stir.
  5. Refrigerate for 30 minutes.
  6. Shape into balls or triangles and bake on an ungreased baking sheet at 425˚F (220˚C) for 20 to 25 minutes.
  7. Combine chopped rosemary with sugar and set aside to garnish scones.
Add flavor to your scones by garnishing them with butter mixed with a few blueberries, fresh rosemary, and cane sugar crystals.


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