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Blueberry Oatmeal Scones

4

40 min

Blueberry Oatmeal Scones

Blueberry Oatmeal Scones Photo 1

Time

40 min

Serving

8 persons

Calories

295

Rating

4.00★ (57)

Cuisine

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

Ingredients

  • ½ cups rolled oats: 1 piece
  • whole wheat flour: 0.5 cup
  • all-purpose flour: 0.5 cup
  • white sugar: 0.33333 cup
  • baking soda: 0.75 tsp
  • baking powder: 0.75 tsp
  • butter: 6 Tbsp (cubed)
  • milk: 0.75 cup
  • blueberries or frozen blueberries: 1 cup (thawed, fresh)
  • pecans: 0.5 cup
  • milk: 2 Tbsp

Metric Conversion

Stages of cooking

Blueberry Oatmeal Scones Photo 21
Blueberry Oatmeal Scones Photo 32
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  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
    Blueberry Oatmeal Scones Photo 2
  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.
    Blueberry Oatmeal Scones Photo 3
  3. Bake in preheated oven until lightly browned, 20 to 25 minutes.
    Blueberry Oatmeal Scones Photo 4

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