Blueberry Oat Scones

These blueberry oat scones will taste decadent but will not break the calorie bank.  Only 188 calories and 6 Weight Watchers points.  Perfect for breakfast or a morning or afternoon snack.

A story about scones and Why You’ll Love This Recipe

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!   

Ingredients

• flour (I used self-rising because that’s what I usually have on hand, but regular flour is fine!)
• oats
• baking powder
• salt
• sugar
• monk fruit (or your favorite non-calorie sweetener)
• butter
• Greek yogurt
• almond milk
• vinegar
• blueberries
• decorative (coarse) sugar

Recipe Tips

Cold butter + hot stove = fluffy, tender scones.  Freezing my scone dough after forming for 60 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.

Variations

• Berry Lemon – using fresh or frozen blueberries + lemon zest + lemon glaze
• Raspberry White Chocolate – raspberries + white chocolate chips + vanilla glaze
• Mixed Berry – blueberries + raspberries + blackberries + coarse sugar topping
• Strawberry Cream – diced strawberries + vanilla extract + cream cheese glaze
• Blackberry Lime – blackberries + lime zest + lime glaze

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!

Continue to Content

Blueberry Oat Scones

Yield: 8

Prep Time: 10 minutes

Cook Time: 15 minutes

Additional Time: 30 minutes

Total Time: 55 minutes

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!

Print

Ingredients

• 1.5 cups self-rising flour
• 1/2 cup quick oats
• 2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons of sugar
• 1/2 cup monk fruit sweetener (or any non calorie sweetener)
• 4 tablespoon butter, grated
• 1/3 cup Greek yogurt
• 1/2 cup unsweetened almond milk
• 1 tablespoon vinegar (I used red wine)
• 1 cup fresh blueberries
• 1 tablespoons decorative sugar (Bob Red's Mill)

Instructions

1. In a large bowl, mix the flour, oats, baking powder, salt, sugar and monk fruit. Add grated butter and toss to coat. Toss in blueberries.
2. 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.
3. Dump dough on counter and shape into a circle. Place on parchment paper and put on a cookie sheet and freeze for 30 minutes.
4. 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 this link to track to your WW app.

Each scone is 6 WW points.

If you count calories or macros, each one is 188 calories, 6 fat, 32 carbs, 2 fiber and 5 protein.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

More Scone Recipes

• Starbucks Copycat Vanilla Bean Scone
• Pistachio Scones with Chocolate Mint Glaze
• Cherry Cream Cheese Scones
• Zucchini Bread Scones

New Here?