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!
Blueberry Oat Scones
Made with kitchen staples
- 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
- 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
- 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
- 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!
This post was originally published in 2015 but edited and updated in March 2020.