Oatmeal Blueberry Scones

Ingredients

Dry Ingredients:

Butter To Cut In:

Oats, Blueberries, and Nuts to Mix In:

Moist Ingredients:

Topping:

Instructions

  1. Preheat oven to 400°. If using a convection oven, preheat to pure convection 375°. Note: I only use pure convection if I am baking more than one cookie sheet of scones at a time.
  2. Mix flour, brown sugar, baking powder, baking soda, cinnamon, and salt in a large bowl.
  3. Cut in butter.
  4. Stir in oats and optional pecans.
  5. In a small bowl mix together buttermilk and vanilla.
  6. Add buttermilk and vanilla mixture to the dry ingredients.
  7. Gently stir together with a fork.
  8. Use your hands to finish pulling the dough together into a ball.
  9. Mix in the frozen blueberries working quickly so they do not thaw.
  10. Place dough on a lightly floured surface.
  11. Using the palm of your hand press the dough into a 1-inch thick round that is about 8 to 9-inches in diameter.
  12. Using a biscuit cutter, cut out rounds and place on an ungreased cookie sheet.
  13. Note: For a more traditional looking scone, use a knife to cut the round into 8 triangular-shaped wedges.
  14. Sprinkle tops of scones with the 1 teaspoon of sugar.
  15. Bake scones in oven for 13 to 15 minutes, or until tops are golden brown.

Comments

Makes approximately 1 dozen round scones or 8 triangular-shaped wedges.

Scones are a favorite breakfast treat at my house and over the years I have come up with well over a dozen different scone recipes to make for my family.

Click here to see a listing of all of my scone recipes. From oatmeal raisin spice scones to lemon white chocolate chip cornmeal scones there's bound to be a scone recipe you'll like!

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