Best 3 Blueberry Oat Scones Recipes

Indulge in the delectable Blueberry Oat Scones, a perfect blend of sweet and tangy flavors with a delightful crunch. These scones are not only a treat for your taste buds but also a wholesome and nutritious snack. They're bursting with fresh blueberries and hearty oats, providing a satisfying combination of textures. Each bite offers a symphony of flavors, from the juicy blueberries to the nutty oats and a hint of sweetness from the maple syrup. This recipe provides two variations: a classic blueberry oat scone and a delightful lemon blueberry oat scone. Both variations are easy to make and promise a delightful homemade pastry experience.

Let's cook with our recipes!

OAT BLUEBERRY SCONES

Oat Blueberry Scones image

This is a slight variation on a Company's Coming recipe. I've substituted frozen blueberries for currants.

Provided by Glitterhoof

Categories Scones

Time 25m

Yield 16 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 cups all-purpose flour
2 cups rolled oats
1/4 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup frozen blueberries
1 egg, beaten
1/2 cup butter, melted
1/3 cup milk
1 tablespoon sugar, to sprinkle on top

Steps:

Mix 1st 5 ingredients in a large bowl and make a well in the center.
In another bowl beat egg, mix in butter and milk. Pour into well in dry ingredients, add blueberries and stir to make a soft dough. Form either into 16 individual rolls or two 6-7 inch circles scored on top into 8 pie-shaped wedges. Transfer to baking sheet & sprinkle with sugar.
Bake in 425 degree oven for 15 minutes until risen and browned.
Makes 16 scones.

BLUEBERRY OAT SCONES

Blueberry Oat Scones image

Provided by Molly Wizenberg

Categories Breakfast Brunch Bake Blueberry Summer Butter Oatmeal Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 11 to 12 servings

Number Of Ingredients 11

Ingredients

3 cups all purpose flour
1/3 cup (packed) golden brown sugar
1 tablespoon plus 1 teaspoon baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon coarse kosher salt
11 tablespoons (1 stick plus 3 tablespoons) chilled unsalted butter, cut into 1/2-inch cubes
1 cup plus 3 tablespoons old-fashioned oats
1 cup fresh or frozen blueberries (about 5 1/2 ounces)
1 3/4 cups chilled half and half
1 teaspoon vanilla extract
5 teaspoons raw sugar*

Steps:

Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 350°F. Line 2 rimmed baking sheets with parchment paper.
Combine flour, brown sugar, baking powder, baking soda, and coarse salt in processor; blend 5 seconds. Add butter. Using on/off turns, blend until mixture resembles coarse meal. Transfer mixture to large bowl. Add 1 cup oats and blueberries; stir to blend evenly.
Stir half and half and vanilla in small bowl. Gradually add to flour mixture, tossing until dough just comes together (dough will be very moist).
Using 1/2-cup measuring cup for each scone, drop dough in mounds onto prepared baking sheets, spacing 3 inches apart. Sprinkle tops with remaining 3 tablespoons oats, then raw sugar.
Bake 15 minutes. Reverse sheets and continue baking until scones are golden and tester inserted into center from side comes out clean, about 12 minutes longer. Transfer scones to rack and cool slightly. Serve warm or at room temperature.
*Also called turbinado or demerara sugar; available at most supermarkets and at natural foods stores.

BLUEBERRY OAT SCONES

Blueberry Oat Scones image

Make and share this Blueberry Oat Scones recipe from Food.com.

Provided by OceanIvy

Categories Scones

Time 40m

Yield 10 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 cups flour
3/4 cup quick oats
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/3 cup butter
1 egg
1/2 cup orange juice
1/2 teaspoon orange zest
1/2 cup frozen blueberries, thawed
1 tablespoon butter, melted
2 tablespoons sugar

Steps:

Preheat oven 375.
Grease cookie sheet.
Combine the flour,oats,sugar,baking powder salt& nutmeg.
mixing well.
Cut in the butter until mixture is crumbly.
In a small mixing bowl,beat the egg slightly,beat in orange juice& peel.
Add the egg mixture to the flour mixture,and stir just enough to blend.
Stir in berries.
Knead into a small ball.
Put onto a cookie sheet,& with floured hands,& press into a 8 inch circle.
Cut into 10 wedges.
Do not separate,then brush the top of the dough with melted butter.
Sprinkle with sugar.
Bake 20-25 minutes or until golden.

Tips:

Use fresh or frozen blueberries. If using frozen blueberries, thaw them before using and pat them dry to remove excess moisture.
Don't overmix the dough. Overmixing will make the scones tough. Mix just until the ingredients are combined.
Chill the dough before baking. This will help the scones rise and prevent them from spreading too much.
Bake the scones until they are golden brown. The scones are done when a toothpick inserted into the center comes out clean.
Serve the scones warm. Scones are best served warm from the oven, but they can also be stored at room temperature for a few days.

Conclusion:

These blueberry oat scones are a delicious and easy-to-make breakfast or snack. They are perfect for a busy morning or a lazy weekend brunch. With their sweet and tangy blueberries and hearty oats, these scones are sure to be a hit with everyone who tries them.