These blueberry oat scones are tender, moist, and delicious. They are delicious 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 and 11 and 13, seem to take turns wanting to help. They are definitely both motivated by the end product!
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 are when I’m totally exhausted and/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 putting on an audiobook or music and cleaning the kitchen or retreating to a cozy nook (or my bedroom) to rest for a bit 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?
Blueberry Oat Scones
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 last week and realized it too was quite delicious!
Made with kitchen staples
These scones are a perfect recipe to make with pantry, fridge and freezer staples. The ingredients include:
- All-purpose flour (white whole wheat, spelt, and oat also work great; if using oat flour add an extra 1/4 cup)
- Old-fashioned oats
- Sugar
- Butter
- Vanilla yogurt
- Greek or regular will work; if using Greek and it seems to thick 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.
- 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 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
These blueberry oat scones are delicious with a cup of tea or coffee or a glass of milk. Made with kitchen staples such as flour, oats, butter, yogurt, and wild blueberries, they are sure to become a favorite weekend treat.
Ingredients
- 1 1/4 cups all-purpose flour or try spelt, white-whole wheat, or oat flour
- 3/4 cup old-fashioned oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/3 cup sugar
- 1/4 teaspoon salt
- 6 tablespoons butter room temperature or softened
- 3/4 cup vanilla yogurt or use plain yogurt + 1 tablespoon of maple syrup or honey + 1 teaspoon of vanilla extract
- 1/2 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!
This post was originally published in 2015 but edited and updated in March 2020.
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