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Blueberry Oatmeal Scones

Blueberry Oatmeal Scones

  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    40 m
sarah

sarah

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 295 kcal
  • 15%
  • Fat:
  • 15.8 g
  • 24%
  • Carbs:
  • 35.1g
  • 11%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 238 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
  2. 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.
  3. Bake in preheated oven until lightly browned, 20 to 25 minutes.
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Reviews

marykwuest
22

marykwuest

4/5/2010

For the milk issue: Often in scone recipes the milk measurement is less of an exact measurement and more of a "you can use up to" 3/4 cup milk. You add milk until the dry ingredients just pull together.

Missy
13

Missy

2/26/2008

I've made this recipe twice. I discovered that I need more flour.

sueb
11

sueb

5/13/2009

Needs some revision--either less milk or more flour! They are rather dry. I made these with crisp peaches, and the peach flavor seemed "lost". As I've made these with honey and whole wheat flour instead of sugar and white flour, I've really liked these! I've been using fresh dewberries to replace the blueberries. I now know that this is a great recipe!

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