Wild Blueberry Cinnamon Oatmeal 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 CINNAMON OATMEAL

Steps:

• In a medium saucepan, melt the butter over medium high heat. Add the blueberries, brown sugar, and sprinkle in the spices and salt. Cook for 2-3 minutes until the blueberries are softened.
• Pour in the water, turn the heat up to high, and bring to a low boil. Add the oats and reduce the heat to medium/medium high. Cook, stirring occasionally for 3-5 more minutes.
• Continue cooking until most of the liquid is absorbed. Serve with milk or cream if desired.

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.

RUTH THURSTON'S WILD BLUEBERRY SCONES

Steps:

• Preheat oven to 400 degrees F.
• Mix sugar and rind and set aside.
• In a large bowl, mix the flour, 1/4 cup of the sugar/rind mixture, baking soda, salt, and baking powder. Cut in the margarine or butter.
• In a small bowl beat eggs and reserve 1 tablespoon for the glaze. Add buttermilk to eggs and add to dry ingredients. Mix. Add wild blueberries and mix a little bit.
• Turn onto a floured board and knead for a few strokes. Divide in half. Roll each half into a 6 or 7-inch circle. Divide each circle into 6 pie shaped pieces. Transfer each piece to a greased cookie sheet. Brush each piece with egg glaze and sprinkle with orange/sugar mixture. Bake for 12 to 15 minutes or until golden brown. Best served warm.

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.

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.

FROZEN BLUEBERRY SCONES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place flour, 1/2 cup sugar, baking powder, baking soda, and salt into a food processor. Pulse to combine. Add frozen butter and process until a fine crumb results and no hunks of butter are left.
• Transfer into the bowl of an electric stand mixer or a bowl for hand mixing. Add sour cream and egg. Set mixer on medium speed and blend until crumbs clump up and start to pull away from the sides of the bowl. Add blueberries and mix to combine.
• Take 1/2 of the dough and place on a floured surface. Shape with your hands, pushing blueberries in if they fall out, into a 1/2-inch thick disc, about 8 inches in diameter. Cut into 8 triangles and transfer to a baking sheet. Repeat with remaining dough. Sprinkle a pinch of sugar on each scone.
• Bake in the preheated oven until the tops start to turn golden, 17 to 22 minutes.

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.