Blueberry Oat Scones
Bursting with sweetness and hearty texture, these Blueberry Oat Scones are the perfect balance of rustic charm and indulgent flavor. Made with wholesome rolled oats and bursting with juicy fresh blueberries, this recipe combines a buttery, tender crumb with the subtle crunch of a golden turbinado sugar topping. The cold, cubed butter and heavy cream create a rich, flaky dough, while a hint of vanilla adds a touch of warmth. Perfect for breakfast, brunch, or an afternoon treat, these scones bake up beautifully golden in under 20 minutes and pair wonderfully with a dollop of jam or a smear of butter. Whether served warm or at room temperature, these homemade scones are a delightful way to elevate your morning or satisfy your sweet tooth.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Rolled oats
- 1 third cup Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, cold and cubed
- 1 cup Fresh blueberries
- 0.75 cup Heavy cream
- 1 teaspoon Vanilla extract
- 1 large Egg
- 2 tablespoons Turbinado sugar (optional, for topping)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the flour, rolled oats, granulated sugar, baking powder, and salt. Whisk to evenly distribute the dry ingredients.
Add the cold, cubed butter into the dry mixture. Using a pastry cutter or your fingers, work the butter into the dry ingredients until the mixture resembles coarse crumbs.
Gently fold in the blueberries, being careful not to crush them.
In a small bowl, whisk together the heavy cream, vanilla extract, and egg.
Pour the wet ingredients over the dry ingredients and mix with a fork or spatula until the dough just comes together. Do not overmix; the dough should be slightly sticky.
Turn the dough out onto a lightly floured surface and shape it into an 8-inch (20 cm) round disc approximately 1 inch (2.5 cm) thick.
Using a sharp knife or bench scraper, cut the disc into 8 equal wedges.
Transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart.
If desired, sprinkle the tops of the scones with turbinado sugar for a crunchy finish.
Bake in the preheated oven for 16-18 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
Remove the scones from the oven and allow them to cool for 5 minutes on the baking sheet before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Nutrition Facts
Calories |
3704 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.2 g | 221% | |
| Saturated Fat | 100.2 g | 501% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 658 mg | 219% | |
| Sodium | 2719 mg | 118% | |
| Total Carbohydrate | 490.5 g | 178% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 241.4 g | ||
| Protein | 47.1 g | 94% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 137 mg | 11% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 823 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
