Blueberry Oat Scones
These blueberry oat scones are tender, moist, and delicious. They are wonderful any time of day, but best fresh from the oven paired with a cup of coffee or tea.
We have been baking a lot lately. I find baking to be relaxing and soul-soothing. My boys, now 11 and 13, seem to take turns wanting to help. They are definitely both motivated by the end product!
Blueberry Oat Scones
While I do love to bake, I should note that I don’t always want to bake. For example, I don’t like to bake when I’m totally exhausted or the kitchen is a mess. But over the years I have learned to listen to my gut and in situations like these give myself what I need instead–whether it’s listening to an audiobook or music while I clean up the kitchen or retreating to a cozy nook to rest with a magazine and a cup of tea. Sometimes that’s enough to get me baking, but usually, in these situations, the baking gets pushed to another day. After all, there are still at least 2 other meals to make, right?
This is one of our favorite recipes. Well, my younger son’s favorite is the vanilla version, though his tastebuds seem to have evolved because he tasted one of these blueberry scones last week and realized it too was quite delicious!
Made with Kitchen Staples
This recipe is a perfect way to use pantry, freezer, and fridge staples. The ingredients include:
- All-purpose flour (white whole wheat, sprouted spelt (one of my favorite flours that I also use in pancakes, waffles, and muffins), and oat also work great; if using oat flour add an extra 1/4 cup)
- Old-fashioned oats
- Sugar
- Butter
- Vanilla yogurt
- I usually use regular, I like the Stonyfield Farms brand for this recipe. But Greek or Skyr works too, however, since it’s thicker you may need to add a couple of teaspoons of water to the dough.
- No vanilla yogurt? No problem, use a combo of plain yogurt + 1 tablespoon of maple syrup/honey + 1 teaspoon vanilla
- Frozen wild blueberries
- My favorite fruit to keep in the freezer at. all. times. That said, you could also use frozen raspberries, currants, or chopped peaches.
- I heat wild blueberries and use them to top oatmeal, yogurt and granola, waffles, pancakes, and French toast.
- Some of my other favorite wild blueberry recipes include smoothies, blueberry and peach breakfast crisp, wild blueberry overnight oats, blueberry banana soft serve, and wild blueberry and cream toast.
A Family Favorite Recipe for Almost 20 Years!
This recipe is adapted from a recipe in the Swedish magazine, Allt om Mat. It originally appeared in their February 2002 edition; I guess I have been making a version of this recipe for many years now!
Blueberry Oat Scones
Ingredients
- 1 ¼ cups all-purpose flour or try spelt, white-whole wheat, or oat flour
- ¾ cup old-fashioned oats
- ⅓ cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 6 tablespoons unsalted butter room temperature or softened
- ¾ cup vanilla yogurt or use plain yogurt + 1 tablespoon of maple syrup or honey + 1 teaspoon of vanilla extract
- ½ cup frozen wild blueberries
Topping
- 3 tablespoons sugar
Instructions
- Preheat oven to 425 degrees Fahrenheit. Line two baking sheets with parchment paper.
- In a large bowl, mix together flour through salt.
- Slice butter into chunks and use your hands and fingers to blend it into the flour mixture. (This may take a few minutes!)
- Add the vanilla yogurt and use a wooden spoon to stir until just combined. Add the frozen blueberries and stir until they are just combined as well.
- Place about 3 tablespoons of sugar onto a plate. Scoop out scones using 2 spoons. Dip the top into the sugar and then place onto prepared baking sheet.
- Bake for about 12-14 minutes, or until golden brown. Cool on a wire rack. Enjoy!
Leave a Reply