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