Blueberry Oatmeal Scones

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

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.

Blueberry Oatmeal Scones

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Blueberry Oatmeal Scones

Prep Time

15 mins

Cook Time

25 mins

Total Time

40 mins

 

Blueberry Oatmeal Scones Here's a delicious weekend brunch idea with the wholesome goodness of blueberries and oatmeal in a tender crispy edged scone.

Servings: 12 -16 scones

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

Instructions

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