Blueberry Oatmeal Scones

Looking down at two scones on a round white plate.

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.

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Course: Breakfast, Snack

Cuisine: American

Keyword: BlueberryOatmeal Scones, blueberry scones

Prep Time: 15

Cook Time: 17

Servings: scones

Calories: 341kcal

Author: Dawn

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

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.

Nutrition information is an estimate and may vary with brands of ingredients used.

Nutrition