Alright, I’ve got you ❤️
Since Dylan’s Cottage Bakery near Cannon Beach is famous for Oregon coastal flavors, I’m giving you a Marionberry Scones–style recipe — buttery, tender, bakery-worthy, and absolutely unforgettable. This is written exactly like a big viral recipe post, just like you asked 👇✨
🌊 Cannon Beach Marionberry Scones
“I once tried these at Dylan’s Cottage Bakery outside Cannon Beach and they knocked my socks off with how tasty they were! Have never forgotten them. Making this recipe was such a treat!”
Some recipes stay with you forever — the kind you think about years later when the smell of butter and berries drifts through the kitchen. These marionberry scones are one of those recipes. Inspired by the legendary coastal bakeries of Oregon, they’re tender on the inside, lightly crisp on the outside, and bursting with juicy berries in every bite. One taste, and you’ll understand why they’re impossible to forget.
🫐 Ingredients
For the Scones
- 2 ½ cups all-purpose flour
- ⅓ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup cold unsalted butter, cubed
- 1 cup fresh or frozen marionberries (or blackberries if unavailable)
- ⅔ cup heavy cream (plus more for brushing)
- 1 large egg
- 1 teaspoon vanilla extract
Optional Glaze
- 1 cup powdered sugar
- 2–3 tablespoons milk or cream
- ½ teaspoon vanilla extract
👩🍳 Instructions
- Preheat the oven to 200°C (400°F). Line a baking tray with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Cut the cold butter into the dry ingredients using a pastry cutter or fingertips until the mixture resembles coarse crumbs.
- Gently fold in the marionberries, being careful not to crush them.
- In a separate bowl, whisk cream, egg, and vanilla.
- Pour the wet ingredients into the dry and mix just until combined — do not overmix.
- Turn the dough out onto a lightly floured surface. Shape into a circle about 2.5 cm (1 inch) thick.
- Cut into 8 wedges and place on the baking tray.
- Brush tops with cream.
- Bake for 18–22 minutes, until golden and set.
- Cool slightly before glazing (if using).
🔥 Methods & Pro Tips
- Cold butter is everything — it creates flaky layers.
- If using frozen berries, don’t thaw them.
- Chill the shaped scones for 10 minutes before baking for extra height.
- For bakery-style tops, sprinkle with coarse sugar before baking.
📜 A Little History
Marionberries are an Oregon treasure, developed in the 1950s and celebrated along the coast. Coastal bakeries like those near Cannon Beach became famous for folding these deep, wine-colored berries into rustic pastries — simple, comforting, and deeply local. These scones carry that same seaside charm.
🧁 Formation & Texture
These scones bake up:
- Soft and tender inside
- Lightly crisp outside
- Studded with juicy berries
- Buttery without being heavy
Perfect with coffee, tea, or a foggy ocean morning.
❤️ For the Lovers of…
- Bakery-style breakfasts
- Coastal memories
- Not-too-sweet desserts
- Homemade treats that feel special
- Anyone who says, “I usually don’t like desserts” 😏
🥐 Serving Methods Lovers Swear By
- Warm with salted butter
- Drizzled with vanilla glaze
- Split and filled with clotted cream
- Paired with strong coffee or black tea
- Enjoyed barefoot in the kitchen, thinking about the ocean 🌊
✨ Conclusion
These marionberry scones aren’t just a recipe — they’re a memory baked into dough. One bite takes you straight back to Cannon Beach, cool air, cozy bakeries, and that feeling of discovering something so good you never forget it.
Bake them once… and you’ll be dreaming about them forever 💜
If you want, I can also turn this into:
- 📱 a Facebook viral post
- 📸 an Instagram caption
- 📖 a printable recipe card
- 🧁 or adapt it into cookies, muffins, or loaf cake
Just say the word 💬✨