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Blueberry Oatmeal Scones

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.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 -16 scones


  • 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


  1. 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.
  2. In a food processor, combine the flour, sugar, baking powder and salt.( and lemon zest of you are using it)
  3. Pulse in the butter until the mixture resembles a coarse meal.
  4. 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.
  5. Make a well in the center of this mixture. Mix together the milk and lemon juice.
  6. Pour into the well and mix only enough to form a dough ball.
  7. 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.
  8. 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
  9. 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