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Blueberry Oat Scones
5
from 1 vote
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Author:
Catherine McCord
Prep Time
5
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
25
minutes
minutes
Ingredients
▢
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)
Instructions
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.
Serve.
Nutrition
Calories:
110
kcal
|
Carbohydrates:
15
g
|
Protein:
3
g
|
Fat:
4
g
|
Cholesterol:
10
mg
|
Sodium:
95
mg
|
Fiber:
1
g
|
Sugar:
2
g
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