“These blueberry-oatmeal scones with pecans are a wholesome and delicious breakfast treat! Either fresh or frozen blueberries can be used.” - by sarah
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- 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
Amount Per Serving (8 total)
- Calories
- 295 cal
- 15%
- Fat
- 15.8 g
- 24%
- Carbs
- 35.1 g
- 11%
Based on a 2,000 calorie diet
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Reviews (30)
Rate This Recipe
"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 togethe..." See morer."
sueb
"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 ins..." See moretead 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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