Blueberry Oatmeal Scones

Blueberry Oatmeal Scones

36
sarah 0

"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

40 m servings 295 cals
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Original recipe yields 8 servings

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Nutrition

  • 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

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

36
  1. 44 Ratings

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Most helpful positive review

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 t...

Most helpful critical review

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

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 t...

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

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 flo...

I absolutely LOVE these scones. I must admit I cheated by giving the recipe to my mother and asked her to make it. She has made it several times for me and it is still my favorite breakfast fo...

this was a good recipe. I added 2 tbls of honey, a tsp of vanilla, cinnamon, nutmeg and a pinch a salt.

These were good, I did make a couple changes. I used whole wheat pastry flour and I added a little bit of brown sugar. Also left out the pecans, and after the milk wash I sprinkled a little whit...

These scones are very hearty. I also found that there was too much milk. I would cut back to 1/4 cup if using blueberries, as they add some additional moisture. Not too sweet. Good and heart...

It was good, but not quite what I was looking for in a scone. My family, on the other hand, inhaled them! Thanks Sarah!

These scones will not be dry if you substitute buttermilk for regular milk. Also, when it comes to adding liquid to scones you have to add it more gradually..............all flour is not the sa...