Blueberry Oatmeal Scones Recipes

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WHOLE WHEAT SCONES WITH OATMEAL AND BLUEBERRIES



Whole Wheat Scones with Oatmeal and Blueberries image

This is a simple and delicious whole wheat scone recipe that you can customize however you'd like! I used all organic ingredients, but you don't have to.

Provided by maggiejh

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 30m

Yield 16

Number Of Ingredients 11

3 cups whole wheat flour
½ cup white sugar
5 teaspoons baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
12 tablespoons butter, cubed and chilled
1 cup half-and-half
1 egg, beaten
1 cup blueberries
½ cup rolled oats
2 tablespoons raw sugar, or to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
  • Whisk flour, sugar, baking powder, salt, and cinnamon together in a bowl. Cut in butter cubes with a pastry cutter or 2 knives.
  • Mix half-and-half and egg together in a bowl. Mix into the flour-butter mixture. Fold in blueberries and oats.
  • Turn dough out onto a lightly floured surface and divide in half. Roll each half into a circle and cut each into 8 wedges. Transfer scones to the prepared baking sheet; sprinkle raw sugar over the top.
  • Bake in the preheated oven until golden brown, 12 to 15 minutes.

Nutrition Facts : Calories 222.6 calories, Carbohydrate 28.3 g, Cholesterol 40.1 mg, Fat 11.3 g, Fiber 3.3 g, Protein 4.4 g, SaturatedFat 6.8 g, Sodium 298.9 mg, Sugar 8.8 g

BLUEBERRY OATMEAL SCONES



Blueberry Oatmeal Scones image

These blueberry-oatmeal scones with pecans are a wholesome and delicious breakfast treat! Either fresh or frozen blueberries can be used.

Provided by sarah

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 40m

Yield 8

Number Of Ingredients 11

1 ½ cups rolled oats
½ cup whole wheat flour
½ cup all-purpose flour
⅓ cup white sugar
¾ teaspoon baking soda
¾ teaspoon baking powder
6 tablespoons butter, cubed
¾ cup milk
1 cup fresh blueberries or frozen blueberries, thawed
½ cup pecans
2 tablespoons milk

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
  • Stir the oatmeal, flours, sugar, baking soda, and baking powder together in a mixing bowl. Use a pastry cutter or two forks and cut in the butter with the flour mixture until crumbly and well blended. Stir the milk into the flour mixture until just combined. Lightly stir in the pecans and blueberries. Collect the dough into a ball and pat into a large circle about 1 inch high. Cut into 8 wedges, and place on prepared baking sheet. Brush tops with 2 tablespoons milk.
  • Bake in preheated oven until lightly browned, 20 to 25 minutes.

Nutrition Facts : Calories 295.3 calories, Carbohydrate 35.1 g, Cholesterol 25 mg, Fat 15.8 g, Fiber 3.8 g, Protein 5.6 g, SaturatedFat 6.5 g, Sodium 237.6 mg, Sugar 11.9 g

OAT BLUEBERRY SCONES



Oat Blueberry Scones image

This is a slight variation on a Company's Coming recipe. I've substituted frozen blueberries for currants.

Provided by Glitterhoof

Categories     Scones

Time 25m

Yield 16 serving(s)

Number Of Ingredients 10

1 1/2 cups all-purpose flour
2 cups rolled oats
1/4 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup frozen blueberries
1 egg, beaten
1/2 cup butter, melted
1/3 cup milk
1 tablespoon sugar, to sprinkle on top

Steps:

  • Mix 1st 5 ingredients in a large bowl and make a well in the center.
  • In another bowl beat egg, mix in butter and milk. Pour into well in dry ingredients, add blueberries and stir to make a soft dough. Form either into 16 individual rolls or two 6-7 inch circles scored on top into 8 pie-shaped wedges. Transfer to baking sheet & sprinkle with sugar.
  • Bake in 425 degree oven for 15 minutes until risen and browned.
  • Makes 16 scones.

BLUEBERRY OAT SCONES



Blueberry Oat Scones image

Make and share this Blueberry Oat Scones recipe from Food.com.

Provided by OceanIvy

Categories     Scones

Time 40m

Yield 10 serving(s)

Number Of Ingredients 13

1 1/2 cups flour
3/4 cup quick oats
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/3 cup butter
1 egg
1/2 cup orange juice
1/2 teaspoon orange zest
1/2 cup frozen blueberries, thawed
1 tablespoon butter, melted
2 tablespoons sugar

Steps:

  • Preheat oven 375.
  • Grease cookie sheet.
  • Combine the flour,oats,sugar,baking powder salt& nutmeg.
  • mixing well.
  • Cut in the butter until mixture is crumbly.
  • In a small mixing bowl,beat the egg slightly,beat in orange juice& peel.
  • Add the egg mixture to the flour mixture,and stir just enough to blend.
  • Stir in berries.
  • Knead into a small ball.
  • Put onto a cookie sheet,& with floured hands,& press into a 8 inch circle.
  • Cut into 10 wedges.
  • Do not separate,then brush the top of the dough with melted butter.
  • Sprinkle with sugar.
  • Bake 20-25 minutes or until golden.

BLUEBERRY SCONES



Blueberry Scones image

These tender, light scones made with Original Bisquick™ mix and Yoplait® Original yogurt French vanilla are loaded with sweet dried blueberries - a delicious quick-bread.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 12

Number Of Ingredients 10

2 3/4 cups Original Bisquick™ mix
1 cup dried blueberries
1/2 cup granulated sugar
1/3 cup cold butter
1 container (6 oz) Yoplait® Original yogurt French vanilla
1 teaspoon almond extract
1 teaspoon vanilla
1 egg, beaten
1 tablespoon whipping cream
1 tablespoon coarse sugar or turbinado sugar (raw sugar)

Steps:

  • Heat oven to 425°F. Line cookie sheet with cooking parchment paper. In large bowl, stir Bisquick mix, blueberries and granulated sugar. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture looks like coarse crumbs.
  • In small bowl, mix yogurt, almond extract, vanilla and egg until blended. Stir into crumb mixture with fork just until dough forms.
  • Divide dough in half. With hands sprinkled with Bisquick mix, shape dough into 2 (6-inch) rounds about 3 inches apart on cookie sheet. Brush with whipping cream; sprinkle with coarse sugar. Using knife sprayed with cooking spray, cut each round into 6 wedges, but do not separate.
  • Bake 13 to 15 minutes or until golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Carefully separate wedges with knife. Serve warm.

Nutrition Facts : Fat 1 1/2, ServingSize 1 Serving, TransFat 0 g

BLUEBERRY SCONES



Blueberry Scones image

A good basic scone recipe with blueberries added . . . yummy!!

Provided by LindaPinda

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 35m

Yield 12

Number Of Ingredients 8

2 cups all-purpose flour
¼ cup packed brown sugar
1 tablespoon baking powder
¼ teaspoon salt
¼ cup butter, chilled
1 cup fresh blueberries
¾ cup half-and-half cream
1 egg

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Cut butter into mixture of flour, sugar, baking powder, and salt. Add blueberries and toss to mix.
  • In separate bowl beat together cream and egg, and slowly pour into dry ingredients, stirring with rubber scraper until dough forms. Knead just until it comes together, 3 or 4 times. Don't overhandle.
  • Divide dough in half. On lightly floured board, shape each half into a 6-inch round. Cut into 6 wedges.
  • Bake on ungreased sheet about 20 minutes at 375 degrees F (190 degrees C). Serve warm!!

Nutrition Facts : Calories 160.3 calories, Carbohydrate 23.1 g, Cholesterol 31.3 mg, Fat 6.2 g, Fiber 0.9 g, Protein 3.3 g, SaturatedFat 3.7 g, Sodium 211.4 mg, Sugar 5.8 g

BLUEBERRY OAT SCONES



Blueberry Oat Scones image

Make and share this Blueberry Oat Scones recipe from Food.com.

Provided by Little Suzy Homemak

Categories     Scones

Time 45m

Yield 12 scones, 12 serving(s)

Number Of Ingredients 13

3 cups all-purpose flour
1/3 cup packed golden brown sugar
1 tablespoon baking powder
1 teaspoon baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon coarse kosher salt
11 tablespoons chilled unsalted butter, cut into 1/2 inch cubes
1 cup old fashioned oats
3 tablespoons old fashioned oats
1 cup fresh blueberries
1 3/4 cups chilled half-and-half
1 teaspoon vanilla extract
5 teaspoons turbinado sugar

Steps:

  • Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 350 degrees. Lined rimmed baking sheets with parchment paper.
  • Combine flour, brown sugar, baking powder, baking soda, and coarse salt in processor; blend 5 seconds. Add butter. Using on/off turns, blend until mixture resembles coarse meal. Transfer mixture to a large bowl. Add one cup oats and blueberries; stir to blend evenly.
  • Stir half and half and vanilla in small bowl. Gradually add to flour mixture, tossing until dough just comes together (dough will be very moist).
  • Using 1/2 cup measuring cup for each scone, drop dough in mounds onto prepared baking sheets, spacing 3 inches apart. Sprinkle tops with remaining 3 tablespoons oats, then raw sugar.
  • Bake 15 minutes. Reverse sheets and continue baking until scones are golden and tester inserted from side comes out clean, about 12 minutes longer. Transfer scones to a rack and cool slightly. Serve warm or at room temperature.

Nutrition Facts : Calories 307.5, Fat 15.5, SaturatedFat 9.3, Cholesterol 41, Sodium 405.9, Carbohydrate 36.8, Fiber 1.9, Sugar 5.4, Protein 5.8

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