One of the greatest food memories from my childhood occurred when my mother took me to England. I loved getting to see all the incredible monuments and museums and being introduced to foods and traditions that were completely foreign to me. As a 12 year old, getting to have high tea every afternoon was a truly regal experience for a little girl who fantasized about being a princess. Each day my mom and I would go to different hotels and patisseries at 4pm to enjoy a cup of tea and bite sized scones — freshly made and topped with clotted cream. I so looked forward to it and realized even at that young age how important it was to stop for a few minutes each day, have a conversation and enjoy a special treat (something we rarely get to do in these busy times, if ever).
For kids in America, the closest meal equivalent to afternoon tea is the after school snack. Once in a while, as a special treat, I love to make something like these Blueberry Oat Scones, serve them with a cup of “cold hot tea” (as Kenya calls it) and just sit and talk with the kids. Mornings are always so hectic and dinner time can be a rush for many families to get everyone to the table, so it’s nice sometimes to try and find a moment after school and before dinner to try and take a break, as the English do, and enjoy a few moments with the ones you love most. And of course, the food you eat always makes it that much more memorable.
Blueberry Oat Scones
- 2 cups all purpose flour
- 1 cup old fashioned oats (also know as 5 minute oats)
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup butter (1 stick), chilled & cubed
- 3/4 cup buttermilk
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup blueberries (if using frozen blueberries, add to the batter while frozen)
- Preheat the oven to 375 degrees.
- In a bowl, whisk together the first 5 ingredients until combined.
- Using a pastry cutter or your fingers, rub the butter into the flour/oat mixture until is resembles coarse meal.
- Whisk the buttermilk, egg and vanilla in a separate bowl.
- Pour the buttermilk mixture over the flour/oat mixture and using a fork, stir until combined.
- Stir in the blueberries until just combined.
- Scoop out about 2 tbsp of the batter per scone onto a Silpat or parchment lined baking sheet (I like using an ice cream scooper for this.)
- Bake for 20 minutes.
Not seeing instructions or even oven temp.
Hi Susan! Thanks for your comment. My site just went through a major redesign so some of my older posts are having issues. I’ve added the instructions back into this one and hope you can make these soon!
Damn, I wish I could think of sotiehmng smart like that!
These were delicious. I made the buttermilk with heavy whipping cream instead of milk which provided a richer flavor. I also (accidentally) used 1C of buttermilk instead of the 3/4C required by the recipe and the scones were extra flaky and delicious.
Yes! That will work great!
I just tried making the cranberry-orange scones from the Weelicious cookbook and couldn’t get the sticky batter to form anything close to something “rollable.” Could I just use this recipe’s scoop & drop method for that recipe (instead of rolling out and cutting into circles)?
Oh my these are so yummy! I used mixed frozen berries of cherries, raspberries, and blueberries…so yummy! Thank you!
Soooooo good! Second batch disappeared alreadey! Trying to stock my freezer but it is just not happening! Yummy!
[…] Blueberry Oat Scones (Originally adapted from Weelicious). […]
Ooh yay – so excited to make these. We had leftover buttermilk from soaking wild duck breasts and I hated it going to waste. And I actually have all the ingredients!
Great recipe! My daughter and I made these today. We had a great time and the whole family loved them. The only thing I changed was to add some flax seed and we sprinkled some turbinado raw sugar on top prior to baking. Delish!
My favorite meal of the day is brsaafket. Enjoying freshly baked scones with jam and butter, some eggs on the side and a nice cup of tea is my perfect morning. you made it clear that the scones were irresistible and I can tell from he look of them and the packaging that I could enjoy one or two or maybe three of them….
Made these today and adore them (perfect amount of sweetness) but would change one thing next time – the berries that were touching the pan ended up sort of… caramelized? I mean, the scones weren’t burnt, but the berries outside of the dough ended up crispy. Next time, I would drop the dough without the berries onto the sheet and then put the blueberries on top of the dough, slightly squished in so they aren’t touching the pan. Know what I mean?
Will definitely try them again – also thinking cinnamon raisin would be good – hahah, and chocolate chip (I know, I know, very un-weelicious of me!).
Every recipe that I have made from your site has turned out amazing 🙂 I am able to even substitute for ingredients that I don’t always have and still have my baked goods turn out. My 18 month old daughter loves weelicious! Thank you <3
waht would you use instead of buttermilk? (lactouse intalerance)
Oh yes! I made a batch and froze about half of them. My son has been requesting them every morning. I just take one out of the freezer and pop it in the microwave. I came here because I ran out and I have to make more!
Can I make these and freeze them?
I made these today and they are delicious! I served them with raspberry jam and everyone loved them. Instead of buttermilk, I used the 1/4 cup plain yogurt and 1/2 cup milk, as per Christine’s suggestion. Also, I didn’t have parchment paper and so I used a non-stick baking sheet and they came out perfectly (no sticking whatsoever). Thanks, weelicious, this recipe is a new favourite in my house! Sacha xo
These look really good! Can you post a recipe for pumpkin scones? Just had a yummy one with a maple glaze from Whole Foods and would love to see if you could post a healthy version for kids. Seasonal too! Thanks!