Oat Blueberry Scones
Start your morning on a deliciously wholesome note with these Oat Blueberry Scones—flaky, tender, and bursting with juicy blueberries in every bite. This easy-to-follow recipe combines hearty rolled oats with all-purpose flour for a nutty, rustic texture, while a touch of heavy cream and cold, cubed butter ensures a perfectly crumbly scone. Fresh blueberries add natural sweetness and a pop of color to these bakery-worthy treats, making them as visually appealing as they are flavorful. Sprinkled with coarse sugar for a satisfying crunch, these scones are ideal for breakfast, brunch, or an indulgent afternoon snack. Ready in just 35 minutes and served warm or at room temperature, they’re a delightful addition to your favorite teatime or coffee break routine. Treat yourself to the comforting aroma and irresistible taste of these homemade Oat Blueberry Scones!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 cup Rolled oats
- 0.25 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cup Unsalted butter, cold and cubed
- 1 cup Fresh blueberries
- 0.5 cup Heavy cream
- 1 teaspoon Vanilla extract
- 1 large Egg
- 2 tablespoons Coarse 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, whisk together the all-purpose flour, rolled oats, granulated sugar, baking powder, and salt.
Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the mixture until it resembles coarse crumbs.
Gently fold in the blueberries, making sure they're evenly distributed in the mixture.
In a small bowl, whisk together the heavy cream, vanilla extract, and egg until well combined.
Pour the wet ingredients into the dry ingredients and mix gently until the dough just comes together. Be careful not to overmix.
Turn the dough out onto a lightly floured surface and shape it into a circle approximately 1 inch thick and 8 inches in diameter.
Cut the circle into 8 equal wedges (like a pizza) and transfer the wedges to the prepared baking sheet, spacing them slightly apart.
If desired, sprinkle the tops of the scones with coarse sugar for a crunchy finish.
Bake in the preheated oven for 18-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
Remove from the oven and allow the scones to cool slightly on the baking sheet before transferring them to a wire rack.
Serve warm or at room temperature, and enjoy!
Nutrition Facts
Calories |
2715 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.6 g | 194% | |
| Saturated Fat | 88.2 g | 441% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 598 mg | 199% | |
| Sodium | 2249 mg | 98% | |
| Total Carbohydrate | 292.6 g | 106% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 91.3 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 129 mg | 10% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 759 mg | 16% | |
*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.
