Blueberry Oat Scones with a Lemon Glaze from @tasteLUVnourish
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5 from 1 vote

Blueberry Oat Scones

These simple 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. Gluten free options.
Servings 8


  • 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.


Use butter straight from the freezer before grating. If you don't have any already frozen, just place a stick in the freezer for at least 20 minutes before grating. I like to grate on a box grater either right over the bowl of dry ingredients or over a sheet of waxed or parchment paper.
To make these scones gluten free, substitute the all purpose flour with gluten free all purpose flour and add 1/2 teaspoon xanthan gum.