Blueberry Oatmeal Scones Recipes

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BLUEBERRY SCONES



Blueberry Scones image

A good basic scone recipe with blueberries added . . . yummy!!

Provided by LindaPinda

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 35m

Yield 12

Number Of Ingredients 8

2 cups all-purpose flour
¼ cup packed brown sugar
1 tablespoon baking powder
¼ teaspoon salt
¼ cup butter, chilled
1 cup fresh blueberries
¾ cup half-and-half cream
1 egg

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Cut butter into mixture of flour, sugar, baking powder, and salt. Add blueberries and toss to mix.
  • In separate bowl beat together cream and egg, and slowly pour into dry ingredients, stirring with rubber scraper until dough forms. Knead just until it comes together, 3 or 4 times. Don't overhandle.
  • Divide dough in half. On lightly floured board, shape each half into a 6-inch round. Cut into 6 wedges.
  • Bake on ungreased sheet about 20 minutes at 375 degrees F (190 degrees C). Serve warm!!

Nutrition Facts : Calories 160.3 calories, Carbohydrate 23.1 g, Cholesterol 31.3 mg, Fat 6.2 g, Fiber 0.9 g, Protein 3.3 g, SaturatedFat 3.7 g, Sodium 211.4 mg, Sugar 5.8 g

BLUEBERRY OAT SCONES



Blueberry Oat Scones image

Provided by Molly Wizenberg

Categories     Breakfast     Brunch     Bake     Blueberry     Summer     Butter     Oatmeal     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 11 to 12 servings

Number Of Ingredients 11

3 cups all purpose flour
1/3 cup (packed) golden brown sugar
1 tablespoon plus 1 teaspoon baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon coarse kosher salt
11 tablespoons (1 stick plus 3 tablespoons) chilled unsalted butter, cut into 1/2-inch cubes
1 cup plus 3 tablespoons old-fashioned oats
1 cup fresh or frozen blueberries (about 5 1/2 ounces)
1 3/4 cups chilled half and half
1 teaspoon vanilla extract
5 teaspoons raw sugar*

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 OATMEAL SCONES



Blueberry Oatmeal Scones image

These blueberry-oatmeal scones with pecans are a wholesome and delicious breakfast treat! Either fresh or frozen blueberries can be used.

Provided by sarah

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 40m

Yield 8

Number Of Ingredients 11

1 ½ cups rolled oats
½ cup whole wheat flour
½ cup all-purpose flour
⅓ cup white sugar
¾ teaspoon baking soda
¾ teaspoon baking powder
6 tablespoons butter, cubed
¾ cup milk
1 cup fresh blueberries or frozen blueberries, thawed
½ cup pecans
2 tablespoons milk

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.

Nutrition Facts : Calories 295.3 calories, Carbohydrate 35.1 g, Cholesterol 25 mg, Fat 15.8 g, Fiber 3.8 g, Protein 5.6 g, SaturatedFat 6.5 g, Sodium 237.6 mg, Sugar 11.9 g

BLUEBERRY OAT SCONES



Blueberry Oat Scones image

Make and share this Blueberry Oat Scones recipe from Food.com.

Provided by OceanIvy

Categories     Scones

Time 40m

Yield 10 serving(s)

Number Of Ingredients 13

1 1/2 cups flour
3/4 cup quick oats
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/3 cup butter
1 egg
1/2 cup orange juice
1/2 teaspoon orange zest
1/2 cup frozen blueberries, thawed
1 tablespoon butter, melted
2 tablespoons sugar

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



Oat Blueberry Scones image

This is a slight variation on a Company's Coming recipe. I've substituted frozen blueberries for currants.

Provided by Glitterhoof

Categories     Scones

Time 25m

Yield 16 serving(s)

Number Of Ingredients 10

1 1/2 cups all-purpose flour
2 cups rolled oats
1/4 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup frozen blueberries
1 egg, beaten
1/2 cup butter, melted
1/3 cup milk
1 tablespoon sugar, to sprinkle on top

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.

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Top Asked Questions

What are blueberry oat scones?
These simple Blueberry Oat Scones, with fiber-rich oats, have a great crumb with bursts of sweet blueberries and a tangy lemon glaze. They make weekend baking so much fun and leftovers are perfect for grab-and-go weekday mornings.
How do you make blueberry oatmeal with baking powder?
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.
How to bake scones in the oven?
Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes. Meanwhile, preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper or silicone baking mat. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet (s).
How to make blueberry muffins?
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.

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