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.
Here’s a delicious weekend brunch idea with the wholesome goodness of blueberries and oatmeal in a tender crispy edged scone. These are wonderful with a steaming pot of tea and a little pat of butter melting into them while they are still warm.
Fresh blueberries and cream were a real annual treat for me as a child though, so some thick or clotted cream on these is particularly delicious and just a little nostalgic. 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.
Like this Blueberry Oatmeal Scones recipe?
To keep up with the latest home style cooking & baking ideas from Rock Recipes plus daily recipe suggestions from decadent desserts to quick delicious weekday meals, be sure to follow Rock Recipes Facebook Page and follow us on Instagram.
You might also like:
- 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
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. This recipe makes 12 -16 large scones
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.