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Blueberry Oatmeal Scones

January 21, 2021 By Dawn 8 Comments

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Blueberry Oatmeal Scones are drop scones that have lightly crisp edges and are tender inside with a light crumbly texture. The scones are made with old fashion oats and fresh blueberries.

Looking down at a scone with blueberries and vanilla icing on a white square plate.

One of my all-time favorite things to make is scones. There are so many different ways to make them sweet to savory that I never get bored making them.

I have to say that this recipe is one of my favorite scone recipes. The oatmeal keeps the scones light and tender and the blueberries give the scones a bit of sweetness and a burst of flavor.

Side view of two blueberry scones on a plate.

I like to keep these in the freezer and then take them out as needed. It is a great way to start your day or to have one for a snack during the day.

Helpful Tips:

  • No need to have your ingredients at room temperature. With scones, you will always want your butter and eggs to be cold.
  • I use heavy cream for this recipe. Milk is not recommended in this recipe. Using milk in this recipe will result in a dough that is moist/runny and the scones will not be fluffy and light.
  • I like fresh blueberries for this recipe, but frozen blueberries can be used. If using fresh blueberries wash and dry the berries before adding. If using frozen blueberries do not thaw before adding.
  • What happens if you don’t have parchment paper or a baking mat, you can lightly grease the baking sheets with shortening. I have done this many times and it works well.
  • Scones are always best on the day that they are made.
  • These scones freeze really well. Place them in an airtight freezer container for up to 3 months.
  • To freshen up a scone stick in the microwave for a few seconds until warm.

Looking down at two scones on a round white plate.

Steps for making Blueberry Oatmeal Scones

Step one

Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.

Ingredients for blueberry oat scones.
Flour and sugar in a large glass mixing bowl.

Step two

In a large bowl combine the flour, sugar, baking powder, baking soda, and salt. Add the butter and cut in with a pastry cutter or a fork until coarse crumbs form.

Butter is added to the bowl with flour and a pastry cutter.
Blueberries and oatmeal is added to the flour mixture.

Step three

Add the oatmeal and blueberries and toss in until well blended.

Step four

In another bowl combine the eggs, 1 1/4 cups heavy cream, and vanilla, and beat until blended together.

Blueberries are mixed into the dry ingredients
Eggs, cream, and vanilla in a glass bowl.

Step five

Gradually add the cream mixture to the dry ingredients tossing until the dough comes together.

Step six

Drop scones on the prepared baking sheet using a 1/2 cup measuring cup about 1 to 2 inches apart. Form the dough into mounds if needed.

Unbaked blueberry scones on a baking pan.
Baked Scones on a baking sheet.

Step seven

Bake the scones for 15 to 17 minutes or until the scones are golden brown.

Step eight

Remove from the oven and transfer the scones to a cooling rack and cool completely.

Powdered sugar in a glass bowl with a carton of cream
Powder sugar with cream in a bowl.

Step nine

While the scones are cooling make the icing. In a small bowl add the powdered sugar and gradually add 5 to 6 tablespoons of heavy cream or the right consistency for drizzling.

Icing with a spoon in a bowl.
Looking down at scones on a plate.

Step ten

Drizzle the icing over the cooled scones.

If you like breakfast foods check out these recipes:

  • Mini Donut Muffins
  • Lemon Strawberry Scones
  • Orange Carrot Scones

Overhead view of a blueberry scone on a white plate.

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Looking down at two scones on a round white plate.

Blueberry Oatmeal Scones

Dawn
Blueberry Oatmeal Scones are drop scones that have lightly crisp edges and are tender inside with a light crumbly texture. The scones are made with old fashion oats and fresh blueberries.
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 17 minutes mins
Course Breakfast, Snack
Cuisine American
Servings 13 scones
Calories 341 kcal

Ingredients
  

  • 3 cups all-purpose flour
  • 1/3 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 11 tablespoons butter
  • 1 cup old fashion oatmeal
  • 1 1/2 cups blueberries
  • 1 1/4 cup heavy cream
  • 2 large eggs
  • 1 teaspoon vanilla

Icing

  • 1 cup powdered sugar
  • 5 - 6 tablespoons heavy cream

Instructions
 

  • Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper
  • Combine the flour, sugar, baking powder, baking soda, and salt in a large bowl. Add the butter and cut in with a pastry cutter or a fork until coarse crumbs form.
  • Add the oatmeal and the blueberries and toss in until well blended.
  • In a medium bowl add the eggs, cream, and vanilla and beat until blended together. Gradually add to the flour mixture, tossing until the dough comes together.
  • Drop scones on the prepared baking sheet using a 1/2 cup measuring cup about 1 to 2 inches apart. Form the dough into mounds if needed.
  • Bake the scones for 15 to 17 minutes until the scones are golden brown. Remove from the oven and transfer the scones to a cooling rack to cool completely.
  • While the scones are cooling make the icing. In a small bowl add the powdered sugar and gradually add between 5 to 6 tablespoons of heavy cream or until the right consistency for drizzling the icing. Beat until smooth. Drizzle over the cooled scones.

Notes

  1. Heavy cream is needed for this recipe. Milk will not work for this recipe.
  2. Ingredients should be cold. The cold ingredients will make a better scone.
  3. I like fresh blueberries but you can use frozen berries if you prefer. 
  4. If using fresh berries wash and dry the berries before adding to the recipe. If you use frozen do not thaw the berries before adding.
  5. When preparing the pan use parchment paper or a baking mat. If you don't have either you can use shortening to lightly grease the baking sheets.
  6.  These scones freeze well up to 3 months.
 
 
Nutrition information is an estimate and may vary with brands of ingredients used.
Keyword BlueberryOatmeal Scones, blueberry scones

This recipe was originally published on May 7, 2013. It has been updated with new content and pictures on January 21, 2021.

 


Filed Under: Breakfast, Scones

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Reader Interactions

Comments

  1. Marta @ What Should I at For Breakfast Today

    May 7, 2013 at 8:34 am

    I was aout to make oat cookies today, but maybe I should replace it with your scones. Looks amazing!

    Reply
  2. Karen @BakingInATornado

    May 7, 2013 at 12:51 pm

    So glad you went with Blueberries, just love them. I’m surprised to hear that these stay light even with the oats. Can’t wait to give them a try.

    Reply
  3. Pam

    May 7, 2013 at 2:45 pm

    I wish I had one for breakfast today!

    Reply
  4. Susie @ Fold in the Flour

    May 7, 2013 at 10:03 pm

    They look really yummy – love blueberries! 🙂

    Reply
  5. Debby@Just Breathe

    May 8, 2013 at 2:17 pm

    Yum!

    Reply
  6. Kitchen Riffs

    May 8, 2013 at 9:54 pm

    I don’t believe I’ve ever had an oatmeal scone. Great idea! And blueberries in scones sounds terrific! Fun recipe – thanks.

    Reply
  7. Juliana

    May 9, 2013 at 2:51 am

    Looks delicious your scone with blueberries, and yes oatmeal sounds great…healthy!
    Hope you are having a wonderful week Dawn 🙂

    Reply
  8. angiesrecipes

    January 21, 2021 at 11:36 pm

    We are big fans of scones and these look amazing.

    Reply

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Dawn

Welcome to Words of Deliciousness!
My name is Dawn! I am a wife, mom, grandma and the blogger behind Words of Deliciousness! I love sharing my favorite recipes and I hope some of these become your favorites too.
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Updated on January 22, 2021