Recipe by 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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1 1/2 cups
whole wheat flour
fresh blueberries or frozen blueberries, thawed
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.
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 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!
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 white sugar on top. I was kind of surprised but my boyfriend enjoyed them :)
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 food. Not too sweet and warmed up with a pat of butter makes it perfect with a cup of coffee!
this was a good recipe. I added 2 tbls of honey, a tsp of vanilla, cinnamon, nutmeg and a pinch a salt.
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 hearty.
It was good, but not quite what I was looking for in a scone. My family, on the other hand, inhaled them! Thanks Sarah!
* Percent Daily Values are based on a 2,000 calorie diet.
Blueberry Oatmeal Scones
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 142
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