Blueberry Oat SconesPin

Blueberry Oat Scones

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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.

Blueberry Oat SconesPin

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

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 SconesPin

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.
Prep Time 15 mins
Cook Time 12 mins
Course Breakfast, Brunch, Fika, Snack


  • 1 ¼ cups all-purpose flour or try spelt, white-whole wheat, or oat flour
  • ¾ cup old-fashioned oats
  • 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


  • 3 tablespoons sugar


  • 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!
Keyword blueberries, oats, scones
wild blueberry sconePin

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