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.
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.
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.
- 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.
Steps for making Blueberry Oatmeal Scones
Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.
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.
Add the oatmeal and blueberries and toss in until well blended.
In another bowl combine the eggs, 1 1/4 cups heavy cream, and vanilla, and beat until blended together.
Gradually add the cream mixture to the dry ingredients 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 or until the scones are golden brown.
Remove from the oven and transfer the scones to a cooling rack and cool completely.
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.
Drizzle the icing over the cooled scones.
If you like breakfast foods check out these recipes:
Blueberry Oatmeal Scones
- 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
- 1 cup powdered sugar
- 5 - 6 tablespoons heavy cream
- 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.
- Heavy cream is needed for this recipe. Milk will not work for this recipe.
- Ingredients should be cold. The cold ingredients will make a better scone.
- I like fresh blueberries but you can use frozen berries if you prefer.
- 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.
- 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.
- These scones freeze well up to 3 months.
This recipe was originally published on May 7, 2013. It has been updated with new content and pictures on January 21, 2021.