These blueberry oat scones will taste decadent but will not break the calorie bank.
A story about scones.
My late husband tried a scone at a business meeting in 1989. He declared it was the worst thing he ever ate.
And never ate another one the rest of his life, even after I’ve made DOZENS of scones on this blog.
Slightly crunchy on the outside, tender crumb on the inside, the acidity from the blueberries and the decorative sugar on top. Perfect combo. I say this a lot, but I think this is my favorite scone yet!
How do you make light fluffy scones?
Cold butter + hot stove = fluffy, tender scones. Freezing my scone dough after forming for 30 minutes while my oven gets to 425 makes all the difference. You will get THE BEST knife cuts on your scone doing that.
Can you use frozen fruit to make scones?
Yes, but I find that the frozen berries bleed into the dough. I’ve strained the frozen berries with some success, but I do prefer using fresh fruit to make scones.
Give these scones a try if you’ve given scones the stink eye before – promise I will convert you to loving scones! If you love Starbuck’s Vanilla Bean scone, be sure to check out my copycat recipe.
These are not baby scones either. This will be perfect for breakfast with a scrambled egg and some fruit. Let me know if you make these!
Blueberry Oat Scones
These scones are the perfect start to your day or for a Sunday brunch. The secret is to freeze the dough before baking - you'll get the best knife cuts!
Ingredients
- 1.5 cups self-rising flour
- 1/2 cup quick oats
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons of sugar
- 1 tablespoon butter, grated
- 1/2 cup Greek yogurt
- 1/3 cup unsweetened almond milk
- 1 tablespoon vinegar (I used red wine)
- 1 cup fresh blueberries
- 1 tablespoons decorative sugar (Bob Red's Mill)
Instructions
- In a large bowl, mix the flour, oats, baking powder, salt and sugar. Add grated butter and toss to coat. Toss in blueberries.
- In a bowl add almond milk and vinegar. Let sit 5 minutes. Stir in yogurt. Add that mixture to flour mixture and mix just until combined.
- Dump dough on counter and shape into a circle. Place on parchment paper and put on a cookie sheet and freeze for 30 minutes.
- Heat oven to 425. After 30 minutes, slice the dough into 8 sections and place on parchment paper. Sprinkle with decorative sugar and bake for 15-18 minutes.
Notes
Click on this link to check out the WW points on your plan.
If you count calories or macros, each one is 179 calories, 1.9 fat, 29.2 carbs 1.1 fiber and 11.6 protein. This calculation is for the exact brands of products I used - the 151 calories below could have used different brands.
[web_stories_embed url=”https://mybizzykitchen.com/web-stories/blueberry-oat-scones/” title=”Blueberry Oat Scones” poster=”https://mybizzykitchen.com/wp-content/uploads/2022/04/cropped-blueberry-scones-640×853.jpg” width=”360″ height=”600″ align=”none”]
Can you use all purpose flour vs self rising?
Yep! Regular flour works, I usually always half self-rising flour.
Can I use raspberries?
Hi Laura! Absolutely! That would be delicious.
U may want to separate sliced scones before baking so they bake all the way thru !
Thank you Lyn!
I feel like my dough didn’t come together and was to dry? Any suggestions? They also seem so tiny. Not sure what I did wrong!
Hi Marin! Huh, not sure. There should be two cups total of flour/oats – only 1/2 cup of oats. My circle before I freeze it is about the size of a dinner plate. Once frozen, I can get clean cuts. Maybe add a touch more almond milk next time? My scones fit from the palm of my hand to my fingertips, so they are a generous size for me. 😁
Going to make these this morning but don’t have almond milk. Can I just use skim or 2%?
Hi Angela! Sorry I didn’t see this until now – any milk works!
Can i use 1 to 1 GF flour for this? Even though it’s not self rising? Would it be the same measurement of the flour?
Can I substitute cows milk for almond milk with the same ratio?
Hi Stephanie! Yes, any milk will work! 😁
Can you use frozen blueberries?
Yep – the frozen blueberries sometimes bleed into the batter but it works great!
Wondering if this recipe would work with almond flour? Any thoughts?
Hi Anna! Almond flour is much lower in carbs than wheat flours, but higher in fat. Unfortunately, this means almond flour is higher in calories. … In baking, almond flour can often replace wheat flour at a 1:1 ratio, although baked products made with it are flatter and denser because they lack gluten. I’ve tried to make my skinny pizza dough with almond flour and it was super dense. 😀
I did try your recipe—not using almond flour—but used 1/2 coconut milk yogurt and sour cream mixed together (contents of my fridge!) I also used 1/2 each strawberries and blueberries. I added a sprinkle of nutmeg and ginger. The scones were delicious—very yummy and not dry. Thanks for the recipe!
That’s awesome!
I really miss your personal comments. I always liked what you ate, how your were working out, your progress. I was always rooting for you. Now the posts seems kind of impersonal. Also, no comment on your family. Have you quit your job in Chicago? I must have missed that or was the not on the blog? Well just thought I tell you my feelings. Don’t know if I should have but I have been wanting to tell you this for awhile. Good luck.\
Hi Mary! Well, my life has completely changed since Covid. Hannah and Jacob bought their own place in June taking their dogs with them. I did quit my job in December after being a legal secretary for 32 years. I am doing My Bizzy Kitchen full time, recipe developing for brands and some social media influencing. I am mostly on IG now – I story every single day, talk about what I eat there, my walks, workouts etc.
My blog going forward will mostly be recipes, with a few life updates as well. I also have a weekly newsletter that you are welcome to subscribe to – that goes out every Monday. https://lp.constantcontactpages.com/su/PCkanPc/mybizzykitchen
Be well! Biz
I also have only seen my mom a handful of times since Covid, and I haven’t seen my sister since March 12 of last year. 😭
What if I only have regular flour?
Regular flour works! I just happened to have self-rising flour on hand. 😁
How much of raising agent do I need to put in the regular flour, I also do not use self raising flour.
Good morning Wendy! The rule of thumb is 2 teaspoons of self-rising flour per one cup of flour. Have a great day!