Blueberry Oat Scones Recipes

BLUEBERRY OAT SCONES

Steps:

• Preheat your oven to 450 degrees Fahrenheit. Line a baking sheet with parchment.
• In a large bowl, whisk together the flour, oats, baking powder, salt and sugar.
• In a medium bowl, lightly beat the egg. Add the milk, vinegar and vanilla extract.
• Blend the grated butter into the flour mixture until crumbs are formed. Add the milk mixture and the blueberries. Stir just until combined. Avoid overmixing.
• Dump the dough onto a well floured surface. Work the dough into a round disc that measures 8 inches across. With a sharp knife, cut the disc into 8 equal wedges. Place the wedges onto the prepared baking sheet. Bake for 12 to 14 minutes, or until golden brown on top.
• To prepare the glaze, mix the confectioner's sugar, lemon zest and lemon juice in a small bowl. Whisk until combined.
• Allow the scones to cool on a baking rack a bit before drizzling with glaze.

BLUEBERRY OATMEAL SCONES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
• Stir the oatmeal, flours, sugar, baking soda, and baking powder together in a mixing bowl. Use a pastry cutter or two forks and cut in the butter with the flour mixture until crumbly and well blended. Stir the milk into the flour mixture until just combined. Lightly stir in the pecans and blueberries. Collect the dough into a ball and pat into a large circle about 1 inch high. Cut into 8 wedges, and place on prepared baking sheet. Brush tops with 2 tablespoons milk.
• Bake in preheated oven until lightly browned, 20 to 25 minutes.

BLUEBERRY OAT SCONES

Steps:

• Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 350°F. Line 2 rimmed baking sheets with parchment paper.
• Combine flour, brown sugar, baking powder, baking soda, and coarse salt in processor; blend 5 seconds. Add butter. Using on/off turns, blend until mixture resembles coarse meal. Transfer mixture to large bowl. Add 1 cup oats and blueberries; stir to blend evenly.
• Stir half and half and vanilla in small bowl. Gradually add to flour mixture, tossing until dough just comes together (dough will be very moist).
• Using 1/2-cup measuring cup for each scone, drop dough in mounds onto prepared baking sheets, spacing 3 inches apart. Sprinkle tops with remaining 3 tablespoons oats, then raw sugar.
• Bake 15 minutes. Reverse sheets and continue baking until scones are golden and tester inserted into center from side comes out clean, about 12 minutes longer. Transfer scones to rack and cool slightly. Serve warm or at room temperature.
• *Also called turbinado or demerara sugar; available at most supermarkets and at natural foods stores.

BLUEBERRY OAT SCONES

Steps:

• Preheat oven 375.
• Grease cookie sheet.
• Combine the flour,oats,sugar,baking powder salt& nutmeg.
• mixing well.
• Cut in the butter until mixture is crumbly.
• In a small mixing bowl,beat the egg slightly,beat in orange juice& peel.
• Add the egg mixture to the flour mixture,and stir just enough to blend.
• Stir in berries.
• Knead into a small ball.
• Put onto a cookie sheet,& with floured hands,& press into a 8 inch circle.
• Cut into 10 wedges.
• Do not separate,then brush the top of the dough with melted butter.
• Sprinkle with sugar.
• Bake 20-25 minutes or until golden.

OAT BLUEBERRY SCONES

Steps:

• Mix 1st 5 ingredients in a large bowl and make a well in the center.
• In another bowl beat egg, mix in butter and milk. Pour into well in dry ingredients, add blueberries and stir to make a soft dough. Form either into 16 individual rolls or two 6-7 inch circles scored on top into 8 pie-shaped wedges. Transfer to baking sheet & sprinkle with sugar.
• Bake in 425 degree oven for 15 minutes until risen and browned.
• Makes 16 scones.