These simple Blueberry Oat Scones, with fiber-rich oats, have a great crumb with bursts of sweet blueberries and a tangy lemon glaze. They make weekend baking so much fun and leftovers are perfect for grab-and-go weekday mornings.
With baskets of tomatoes, zucchini, cucumbers and eggplant coming up from the garden, daily, these days, here I am sharing a blueberry recipe with you. I can’t resist. The sad thing is, we’ve got two blueberry bushes that produced zero blueberries for us this year. I’m pretty sure those guys won’t be getting handed any roses at the next rose ceremony. Sorry guys. Bah-bye.
Baking with Seasonal Blueberries
I’ve been picking up blueberries just about everywhere I’ve shopped over the past couple of weeks. They are out in full force right now and so sweet at their peak. If you don’t have fresh blueberries at the moment, go ahead and use frozen berries. They’ll still be incredible in these scones.
When shopping for fresh blueberries, look for smooth skins that aren’t shriveled. They should be a deep purple-blue or blueish black with a silvery bloom. Reddish berries aren’t ripe and once picked, won’t ripen, so avoid those. Refrigerate as soon as you get home and wash just before eating or baking.
If you’re baking with frozen blueberries, remove them from the freezer just before adding them to your ingredients. Thawing them first will lead to lots of bleeding into your batter…unless blue scones are your thing, then thaw away.
Baking with Oats
Adding oats to scones has become a thing in our house ever since I made these Gluten Free Scottish Oat Scones. I know lots of you loved those, too! The extra soluble fiber is a huge plus…oats help make us feel fuller longer, but I really do love the hearty textured crumb that they create. And truly, I can justify eating one for breakfast much easier with the addition of heart healthy oats.
Baking with Grated Butter
One new trick I tried when creating this recipe was to grate the butter on a box grater instead of cubing it or even melting it, as I’ve done in the past. I’ve read that using grated cold butter makes a perfect scone. I’m still experimenting with other recipes, but I do think it can help to create a lighter and flakier texture. It does work nicely in this recipe. Have you ever baked with grated butter before? I’d love to hear your thoughts!
Happy baking, my dear friends! I hope you find some quiet time this weekend to make a batch of these scones!
Blueberry Oat Scones
- 1 1/2 cups 213g all purpose flour
- 1 1/4 cups 130g old fashioned rolled oats
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1/4 cup granulated sugar or coconut sugar
- 1 large egg
- 1/3 cup milk of your choice
- 1 teaspoon apple cider vinegar
- 1 teaspoon pure vanilla extract
- 1/2 cup unsalted butter frozen and grated on a box grater (see Notes)
- 1 cup fresh or frozen blueberries
- <b>Lemon Glaze:</b>
- 3/4 cup 90g confectioner's sugar, lightly packed
- zest of half a lemon
- 1 1/2 - 2 tablespoons fresh lemon juice
- Preheat your oven to 450 degrees Fahrenheit. Line a baking sheet with parchment.
- In a large bowl, whisk together the flour, oats, baking powder, salt and sugar.
- In a medium bowl, lightly beat the egg. Add the milk, vinegar and vanilla extract.
- Blend the grated butter into the flour mixture until crumbs are formed. Add the milk mixture and the blueberries. Stir just until combined. Avoid overmixing.
- Dump the dough onto a well floured surface. Work the dough into a round disc that measures 8 inches across. With a sharp knife, cut the disc into 8 equal wedges. Place the wedges onto the prepared baking sheet. Bake for 12 to 14 minutes, or until golden brown on top.
- To prepare the glaze, mix the confectioner's sugar, lemon zest and lemon juice in a small bowl. Whisk until combined.
- Allow the scones to cool on a baking rack a bit before drizzling with glaze.
If you happen to make these scones or any other Taste Love and Nourish recipe, I’d love to see it! Just follow me @tasteloveandnourish on Instagram and tag your photo with #tasteloveandnourish
Great recipe! I have been making these for my wife since Mother’s Day and she loves them. Now my kid loves them too. I follow the recipe exactly. Thank you for sharing it.
So sweet to hear that, Joaquin! Thanks for taking the time to let me know! :)
Hello from Flagstaff AZ where the elevation wreaks havoc with baked goods. This recipe is wonderful. I had to add some of my tricks to it as in— 1/2 almond extract=1/2 vanilla, brown sugar rather than white, one tablespoon of maple syrup,
I needed to add an additional 5 Tablespoons of milk as my batter was parched. I also used Macadamia nuts and walnuts. Oh and Mykonos vegan butter instead of regular. I froze it and grated it and that was awesome. These are fantactic autumn scones – thank you.
Hello, Nile! I have no experience with baking in high elevations, so your tips are much appreciated. So happy to hear the scones worked out and were so tasty! :)
Do NOT use frozen blueberries. The cold temp plus that of the butter will cause the dough to seize and become unworkable. I’ve made plenty of scones and this dough is wayyy too dry. I ended up with purple, tough, embarrassing scones. I would t recommend doubling the recipe either.
Thanks for sharing your experience, Michael. Sorry those didn’t turn out as you expected. Whenever you’re using frozen blueberries, be sure to rinse them in a sieve and allow them to dry down a bit. You don’t want to ever add them right from the freezer into a batter. And when adding them in, be sure to do that very gingerly, as frozen berries are notorious for bleeding their color and breaking down quickly. Hope you get a chance to try these again with those tips or with fresh berries!
I wish I had read some comments before I made these. In particular, Michael’s comment – don’t use frozen blueberries straight from freezer. This will encourage me to try again, cuz they are good. But they seized up with the cold butter. Also, is there another suggestion instead of using box grater for butter? I find it laborious and also wasteful. The first time I made them I used gluten free flour and it worked. Today I used AP flour and was good too, but because of frozen blueberries and frozen butter they are difficult to come together to form round. I formed it in the bowl and then put on board to cut. I like how they aren’t too sweet and have a nice chew due to oats. Next time I’m going to try half rolled oats and half quick oats. Thanks for your recipes!
Sorry you had that issue, Sheila! Any time you’re using frozen berries in place of fresh berries, be sure to allow them to defrost a bit, and add them once all other ingredients are mixed at the very very end, mixing them in very lightly and gingerly. As for the butter, you can just cut it up into small cubes and work it in that way instead of grating. Glad you still enjoyed them! These are a favorite of mine!
Made these a few times with good results. Three things to suggest.
1. Pulse whole oats in food processor to make them more tender, but leave enough whole for texture.
2. Sprinkle some of dry mix (flour etc.) into top of box grater after about each quarter of butter grating to keep it from clumping and sticking inside grater.
3. Use parchment paper on cookie sheet for scones and put mound of mixed dough in the center then shape into circle cutting into 8-pieces and separate instead of transferring cut wedges from counter to cookie sheet.
Thanks for sharing your tips, Richard! Glad you’ve been enjoying these. They are a favorite in our house. :)
My scones came out scrumptious! I was worried it would be dry but I followed the recipe exactly and it’s a wonderful texture. I may have made the lemon glaze thinner but I loved it. This will be my go-to scone recipe!
Camille! I love that! Thank you so much for your kind words!
Great success, delicious!
So sweet of you to let me know! Thanks, Karina!
These are easy and delicious! I love a good scone and these are perfect. Not too sweet, not too crumbly. Just a perfect balance of flavor and texture. These will be in my regular rotation!
Wow…that is quite a compliment, Lauren! Thank you so much! :)
Hi I found your recipe on Pinterest & made your lovely scones. I posted my photo of them there too. They came out delicious, nutty, buttery & I especially love the oats!
This makes me so happy, Yvonne! I’ll look out for your photos! I really appreciate you sharing! xo
I made these this morning, using Namaste Gluten Free flour. I did have to add additional liquid (I used half and half just because I had it, so maybe that’s why) but they turned out beautifully and were quite yummy! Oh and I added a 1/2 teaspoon of cardamon, again,just because I like the flavor, but other than that, followed the recipe. They did take a few minutes more to bake, but that might be because of the gluten free flour.
I am so happy these turned out so well and love that you made some adaptations. Yes, definitely when using different flours…even comparing two different brands of gluten free all purpose flours, you’ll get some varying results. Love that you used your intuition in making these. Thank you so much for sharing your results! OH…and cardamom is such a great idea…I love it too!
Heather Marie Bartels
I made these this morning -first time ever making scones but I’ve been craving them! Because I’m terrible at sticking to recipes, I substituted homemade coconut yogurt for most of the milk. I didn’t put glaze on top and instead smear some Miyoko’s vegan cultured butter on when I eat one. They’re lightly sweet and just rich enough for me this way!
Thank you for creating the recipe!
You’re so sweet, Heather! I love that you created a delicious vegan version of your own! I can’t wait to try your substitutions. Thank you for sharing! xo
Hi Caroline, love the Scones and Blueberry is my favorite!!!
Do you have the calorie, fat etc. breakdown. I’m trying to be health conscious of what goes in my mouth and I have high cholesterol and blood pressure.
Hi Diane! I’m actually in the process of updating all of the recipes with nutritional information. I can tell you that one scone has about 260 calories and 5 grams of fat. Check back soon for more detailed information! Hope that helps. :)
Hi Caroline! These look amazing and I’m thinking of.making them for a work breakfast next week. What other fruits do you think could be substituted in this recipe? I’m wondering if there’s a better flavor I could use during the holiday season.
These would be great for a work breakfast, Nichole! This time of year, I love adding fresh cranberries to these scones. Try adding the zest of one orange as well…they’ll be delicious! Let me know how they turn out! Happy holidays! :)
I ended up making both the lemon/blueberry and cranberry/orange (gluten free) and they were a hit! Everybody was asking for your recipe. I’m looking forward to adapting this for savory scones as well!
That’s awesome, Nichole! I’m so happy to hear everyone enjoyed them! I’m actually craving them at the moment…I may have to make a batch! Thanks so much for sharing your experience with these and I’m loving the idea of a savory scone! Let me know how those turn out! Happy holidays!
I tried them today with garlic powder, chives, and cheddar and they are delicious! The only change I made was 1 T less sugar and a little extra salt. I never thought I would have a “go-to scone recipe”, but here I am!
Nichole! That sounds so good! I’m definitely going to try that! I bet they’d be great served with a bowl of soup! Thanks so much for sharing your adaptation and yummy results! :)
Wow. Such pretty pics! I don’t typically like scones or short bread. But this looks like it would be nice and moist because of all the blueberries!
Thanks so much, Mimi! Yes…the blueberries really are delicious in these!
Could you make the the night before and refrigerate, then bake in the morning?
Great question, Samantha! I’ve never tried that, (it’s a genius idea!) but I do think they’d turn out perfectly if you prep the night before. I’d love to hear how that works out for you if you get the chance!