Snacks, Summer, Sweets, Vegan, Vegetarian
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Sour Cherry & Blackberry Breakfast Scones

My basic breakfast scone recipe has been my go-to for a quick weekend breakfast treat. It uses oats, whole-grain flour, and coconut oil instead of butter – so you can really justify it as a healthier alternative to the traditional (and delicious) cheddar and chive. You can also substitute out the milk for oil and water, making this a scrumptious and easy vegan treat! 

There’s no time spent waiting for the dough to rise, no heavy mixing, and a short bake time, so these are the perfect weekend morning project for yourself or for the family!

Enjoy your Sunday, and read on for the recipe 🙂


Yield: 8 mini-scones


  • Basic Breakfast Scones
  • Handful blackberries, cut in halves
  • Handful fresh cherries, or preserved sour cherries
  • Glaze:
    • 3 tbsp icing sugar
    • 1/2 tbsp sour cherry glaze (I just used the jelly portion of the preserved cherries – if you’re using fresh cherries, boil a handful with 1-2tbsp sugar and 1-2tbsp water. Use the liquid portion as glaze)
    • 1 tbsp water


  1. Preheat oven to 375F.
  2. Prepare scones.
  3. Fold in preserved cherries and blackberries.Turn dough onto floured counter surface, and form into 2 discs 1/2 inch thick. Cut discs into 4 scones.
  4. Place scones on greased cookie sheet. Don’t worry about spacing, scones remain roughly the same size throughout baking.
  5. Bake scones for 23 minutes and set onto wire rack to cool.
  6. Prepare glaze by whisking together all ingredients. Spoon over cooled scones and serve. Enjoy!

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