These Blueberry Oatmeal Scones are tender with crispy edges & are a real weekend brunch treat, especially with a pat of melting butter or with thick cream.
Blueberry Oatmeal Scones
2025 update.
Originally published October 2007 in our very first month online.
Here’s one from the archives that deserved an update.
Blueberry Oatmeal Scones, original photos from 2007
Blueberry Oatmeal Scones. 2007 photo.
I was making these scones just a couple of days ago because my Dad gave me yet another gallon of fresh picked blueberries from the hills around my childhood home.
Wild Newfoundland Blueberries as picked by my 86 year old dad.
I was visiting for his 86th birthday lunch, by the way!
He is still in remarkably good nick, for an old fella! Truth be told ,he’s in far better shape than people half his age…and he can prove it!
Do not face him in a weekly Fitbit step challenge. He has crushed folks half his age and younger in those contests.
He has walked several kms practically every day since his retirement 31 years ago! So, you’ve been warned.
Don’t overwork the finished dough.
The berry picking legend.
Dad is very well known for this very prolific wild berry picking; blueberries in particular.
He still picks gallons of berries in the late summer and early fall; enough to fill most of a chest freezer for the year ahead.
You’d have to be from the area to appreciate the challenge that presents.
Blueberry Oatmeal Scones.
Wild blueberries grow in the roughest of terrains around here, from uneven brush covered barrens to boulder bordered bogs. It ain’t easy…at any age!
Yet, well past the mid point of his 9th decade on the planet, he braves it all with absolute relish. It’s his favourite activity in his favourite place to be every single year. He literally lives for it!
Blueberry Oatmeal Scones
I digress, back to the recipe photos.
When accessing the recipe, it was GLARINGLY obvious that I had not ever updated the photos, despite the many time I’ve made these delicious scones.
With that in mind, I took a little extra care to pretty them up for new photos. As you can see, the photos have improved considerbly over the last 18 years!
Blueberry Oatmeal Scones
On to the post.
Here’s a delicious weekend brunch idea with the wholesome goodness of blueberries and oatmeal in a tender, crispy edged scone.
Fresh blueberries and cream were a real annual treat for me as a child. It’s a favourite early memory for me.
It made me think of serving these with some thick cream (canned) or clotted cream. It made these particularly delicious and just a little nostalgic.
Homemade Clotted Cream
If you like you can make your own clotted cream for these. The method is very simple.
All you need is some whipping cream, an oven, time and lots of patience.
Blueberry Oatmeal Scones, leftovers and frozen.
Any leftovers should be frozen and then reheated, wrapped in a couple of layers of aluminum foil in a 300 degree oven for about 15-20 minutes.
That’s a great way to enjoy a batch of these outstanding scones over several weekends or as an early morning treat before work.
Blueberry Oatmeal Scones
These are wonderful with a steaming pot of tea. If you don’t have the cream to top them, add a little pat of butter to melt into one while they are still warm.
Just heavenly.
Can’t get enough blueberry recipes?
You’ll love browsing through this collection of our Best Blueberry Recipes from the past 18 years on Rock Recipes.
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Blueberry Oatmeal Scones
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Blueberry Oatmeal Scones
Blueberry Oatmeal Scones Here's a delicious weekend brunch idea with the wholesome goodness of blueberries and oatmeal in a tender crispy edged scone.
Ingredients
- 2 ½ cups flour
- ¾ cup sugar
- 3 tsp baking powder
- ½ tsp salt
- ¾ cup butter
- ½ cup oatmeal
- 1 ½ cups blueberries
- Zest of ½ lemon optional
- 2 tbsp lemon juice
- 2 tsp vanilla extract
- 1 cup undiluted evaporated milk
For the egg wash
- 1 egg
- 1 tbsp water
- A few tbsp coarse sugar (optional)
Instructions
- I start these in my food processor because it is so fast but they can be made just as easily in a large bowl by cutting the butter in with a pastry blender or just rubbing it into the dry ingredients using your hands like Nan did.
- In a food processor, combine the flour, sugar, baking powder and salt.( and lemon zest of you are using it)
- Pulse in the butter until the mixture resembles a coarse meal.
- Remove to a large bowl and stir in the oatmeal and blueberries. If the blueberries are frozen, they are best left until the end and added in the after a few turns of folding in the milk.
- Make a well in the center of this mixture.
- Mix together the milk and lemon juice.
- Pour into the well and mix only enough to form a dough ball.
- Transfer the dough to a well floured counter top and roll to 1 inch thickness.
- Cut out scones in triangles or with a biscuit cutter and place on parchment lined baking sheet.
- Brush an egg wash made by whisking together 1 egg and 1 tbsp water over the tops (don't use all of it, just a thin layer will do)
- Sprinkle surfaces of the egg washed scones with sugar. I like coarse sugar like turbinado if you have it but plain sugar is fine (the sugar is optional)
- Bake at 375 degrees F for 25- 35 minutes or until golden brown. Baking time will vary depending on the size of your scones.
Notes
I start these in my food processor because it is so fast but they can be made just as easily in a large bowl by cutting the butter in with a pastry blender or just rubbing it into the dry ingredients using your hands like Nan did.
In a food processor, combine the flour, sugar, baking powder and salt.( and lemon zest of you are using it)
Pulse in the butter until the mixture resembles a coarse meal.
Remove to a large bowl and stir in the oatmeal and blueberries. If the blueberries are frozen, they are best left until the end and added in the after a few turns of folding in the milk.
Make a well in the center of this mixture. Mix together the milk and lemon juice.
Pour into the well and mix only enough to form a dough ball.
Transfer the dough to a well floured counter top and roll to 1 inch thickness and cut out scones in triangles or with a biscuit cutter and place on parchment lined baking sheet.
Brush an egg wash made by whisking together 1 egg and 2 tbsp water over the tops (don't use all of it, just a thin layer will do) and sprinkle surfaces with sugar. I like coarse sugar like turbinado if you have it but plain sugar is fine
Bake at 375 degrees F for 25- 35 minutes or until golden brown. Baking time will vary depending on the size of your scones.
Nutrition Information
Yield
12Serving Size
1 sconeAmount Per Serving Calories 305Total Fat 14gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 4gCholesterol 52mgSodium 340mgCarbohydrates 40gFiber 1gSugar 18gProtein 5g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.