How to Make Blueberry Oatmeal Scones - A Step-by-Step Guide

Who doesn't love a warm, flaky scone with a cup of freshly brewed coffee in the morning? And when you add juicy, plump blueberries and hearty oatmeal to the mix, you have a winning combination that will have everyone coming back for more. These Blueberry Oatmeal Scones are the perfect way to start your day, and they're so easy to make that you'll want to whip up a batch every week. Whether you're enjoying them with a leisurely weekend brunch or packing them for an on-the-go breakfast, these s...

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Ingredients

  • 1 ½ cups rolled oats
  • ½ cup whole wheat flour
  • ½ cup all-purpose flour
  • ⅓ cup white sugar
  • ¾ teaspoon baking soda
  • ¾ teaspoon baking powder
  • 6 tablespoons butter, cubed
  • ¾ cup milk
  • 1 cup fresh blueberries or frozen blueberries, thawed
  • ½ cup pecans
  • 2 tablespoons milk

Information

  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Additional Time: 5 mins
  • Total Time: 40 mins
  • Servings: 8
  • Yield: 8 servings

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
  • Stir the oatmeal, flours, sugar, baking soda, and baking powder together in a mixing bowl. Use a pastry cutter or two forks and cut in the butter with the flour mixture until crumbly and well blended. Stir the milk into the flour mixture until just combined. Lightly stir in the pecans and blueberries. Collect the dough into a ball and pat into a large circle about 1 inch high. Cut into 8 wedges, and place on prepared baking sheet. Brush tops with 2 tablespoons milk.
  • Bake in preheated oven until lightly browned, 20 to 25 minutes.
  • Nutrition

    295 cal.

    • Total Fat: 16g
    • Saturated Fat: 7g
    • Cholesterol: 25mg
    • Sodium: 238mg
    • Total Carbohydrate: 35g
    • Dietary Fiber: 4g
    • Total Sugars: 12g
    • Protein: 6g
    • Vitamin C: 2mg
    • Calcium: 77mg
    • Iron: 2mg
    • Potassium: 181mg