Blueberry Oatmeal Scones Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

BLUEBERRY SCONES



Blueberry Scones image

Sweet-tart fresh blueberries are showcased in every bite of these light, fluffy scones accented with lemon zest.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 50m

Yield Makes 8

Number Of Ingredients 9

2 cups unbleached all-purpose flour, plus more for dusting
3 tablespoons sugar, plus more for sprinkling
1 tablespoon baking powder
3/4 teaspoon kosher salt
6 tablespoons cold unsalted butter, cut into pieces
1 1/2 cups fresh blueberries, rinsed and dried
1 teaspoon grated lemon zest
1/3 cup heavy cream, plus more for brushing
2 large eggs

Steps:

  • Preheat oven to 400 degrees. Sift flour, sugar, baking powder, and salt into a large bowl. Using a pastry cutter or your fingers, cut in butter until largest pieces are the size of peas. Stir in blueberries and lemon zest.
  • In a small bowl, whisk together cream and eggs. Make a well in center of flour mixture. Add cream mixture; stir lightly with a fork just until dough comes together.
  • Turn dough out onto a lightly floured surface and knead a few times to bring together. Pat into a 6-inch square, about 1 1/2 inches thick. Using a sharp knife dipped in flour, cut dough into four squares. Cut each square in half diagonally to form eight triangles. Transfer to a parchment-lined baking sheet. Brush tops with cream and sprinkle with more sugar.
  • Bake until tops are golden brown, 20 to 22 minutes. Let cool on sheet 5 minutes, then transfer scones to a wire rack and let cool completely.

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

THE ULTIMATE HEALTHY BLUEBERRY SCONES



The Ultimate Healthy Blueberry Scones image

This easy recipe is perfect for laid-back weekend brunches or even a quick mid-week treat! The scones are ready in 30 minutes, perfectly tender, and bursting with sweet juicy blueberries. They'll keep for at least a week if stored in an airtight container in the refrigerator.

Yield 8 scones

Number Of Ingredients 9

1 ½ cups (180g) white whole wheat flour or gluten-free* flour (measured like this)
1 ½ tsp baking powder
½ tsp salt
2 tbsp (28g) unsalted butter, cold and cubed
½ cup (120g) plain nonfat Greek yogurt
3 tbsp (45mL) pure maple syrup
3 tbsp + 2 tsp (55mL) nonfat milk, divided
1 tsp vanilla extract
½ cup (80g) fresh blueberries

Steps:

  • Preheat the oven to 425°F, and line a baking sheet with a silicone baking mat or parchment paper.
  • In a medium bowl, whisk together the flour, baking powder, and salt. Cut in the butter with a pastry cutter or the back of a fork until the mixture resembles fine crumbs. Make a well in the center, and add in the Greek yogurt, maple syrup, 3 tablespoons of milk, and vanilla. Stir until just incorporated. Gently fold in the blueberries.
  • Using a spatula, shape the dough into a ¾" tall circle on the prepared baking sheet. Brush with the remaining milk. Slice the circle into 8 triangular segments with a sharp knife. Bake at 425°F for 18-22 minutes, or until the tops are lightly golden. Cool on the pan for 5 minutes before transferring to a wire rack.

BLUEBERRY OAT SCONES



Blueberry Oat Scones image

Provided by Molly Wizenberg

Categories     Breakfast     Brunch     Bake     Blueberry     Summer     Butter     Oatmeal     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 11 to 12 servings

Number Of Ingredients 11

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

Steps:

  • Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 350°F. Line 2 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 large bowl. Add 1 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 into center from side comes out clean, about 12 minutes longer. Transfer scones to rack and cool slightly. Serve warm or at room temperature.
  • *Also called turbinado or demerara sugar; available at most supermarkets and at natural foods stores.

BLUEBERRY BANANA SCONES



Blueberry Banana Scones image

Provided by foodtasticmom

Number Of Ingredients 11

1 3/4 c. all-purpose flour
1/2 c. oat flour
1/4 c. white sugar
1 t. baking powder
1/2 t. baking soda
1/2 t. ground ginger
1/4 t. salt
1/4 c. unsalted butter (cold and cut in 1/4-inch pieces)
1/2 c. sour cream
1/3 c. mashed very ripe banana (about 1 large)
1 c. frozen blueberries

Steps:

  • Preheat oven to 350 degrees.
  • In large bowl, whisk together flours, sugar, baking powder and soda, ginger and salt. Add cold butter and cut in with a pastry blender until mixture resembles wet sand.
  • Mix together the mashed banana and sour cream in a separate bowl. Add to the butter and flour mixture and stir gently with a wooden spoon.
  • Turn dough out onto a lightly floured surface and sprinkle the top with the frozen blueberries and a light sprinkle of flour. Gently knead the dough until it comes together and blueberries are mixed in. Dough will be crumbly. Use a bit more flour if too sticky.
  • Use a light hand and press into a 7-inch disk. Gently cut into 8 wedges with a pizza cutter.
  • Place cut scones evenly on a baking sheet lined with parchment paper or a silicone baking mat.
  • Bake for 20-25 minutes, rotating pan once during baking time, until scones are lightly golden.

BLUEBERRY-LEMON SCONES



Blueberry-Lemon Scones image

Provided by Food Network

Categories     dessert

Time 40m

Yield 8 scones

Number Of Ingredients 15

2 cups all-purpose flour, plus more for dusting
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon fine salt
6 tablespoons cold unsalted butter
1/2 cup milk
2 tablespoons grated lemon zest, plus 1/4 cup lemon juice
Dash of vanilla
1 cup blueberries, washed and dried
Serving suggestion: Honey Butter and Blackberry Jam, recipes follow
One 8-ounce tub whipped unsalted butter, at room temperature
3 tablespoons honey, preferably wildflower or mesquite
2 cups (about 12 ounces) blackberries
2 tablespoons lemon juice
2 cups sugar

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder and salt. Cut the cold butter into small cubes and add to the dry ingredients.
  • Starting at low speed, beat the butter and dry ingredients. Increase the speed to medium and mix until the butter breaks into small pieces. Then stir in the milk, lemon zest and juice, and vanilla until moistened.
  • Place the dough on a floured surface and fold in the blueberries, being careful not to break them. Form the dough into a long rectangle, about 1 inch thick. Cut the dough into 2 squares. Cut each square in half diagonally, and then cut those pieces in half again. You should have 8 triangles total.
  • Transfer the scones to the prepared baking sheet, spacing them 2 inches apart. Bake until golden brown, 17 to 21 minutes. Let cool. Serve with Honey Butter and Blackberry Jam.
  • In a medium bowl, combine the butter and honey and blend thoroughly.
  • To serve, transfer to a butter crock.
  • You can also roll the butter into a log, chill it and then slice it into individual pieces. Place the blended butter on a piece of plastic wrap, shaping it into a rectangle. Wrap the butter tightly in the plastic wrap, folding the sides in first and then the top and bottom. Roll into a log and refrigerate until firm. To serve, cut 1/4- to 1/2-inch slices and arrange them in a butter dish.
  • Place the berries in a large stainless steel or enamel saucepan. Bring to a full boil over high heat, mashing the berries with a potato masher as they cook. Add the lemon juice and boil hard for 1 minute, stirring and mashing constantly.
  • Add the sugar and return the mixture to a boil. Cook, stirring constantly, until it begins to look syrupy and thickens slightly, about 5 minutes. Remove from the heat and test for doneness: a candy thermometer should register 220 degrees F and the mixture should coat the back of a spoon. Run a finger--or a clean object about the width of a finger--through the coat of jam. If the jam does not run and fill the gap, it is done. Otherwise, return the pan to the heat for another 1 to 2 minutes and test again. Be careful not to let the mixture get too thick--it will thicken as it cools. (See Cook's Note)
  • When the jam is done, transfer it to a heatproof jar and cool to room temperature, about 2 hours. Cover with a tight-fitting lid and refrigerate. The jam will keep for up to 2 weeks.

BLUEBERRY BREAKFAST SCONES



Blueberry Breakfast Scones image

Provided by Food Network

Time 30m

Yield 8 wedges

Number Of Ingredients 8

2 cups all-purpose flour, plus more as needed
1 tablespoon caster sugar (superfine)
3 teaspoons baking powder
1 pinch salt
3 1/2 ounces (7 tablespoons) unsalted butter, chilled and cubed
2 eggs, lightly whisked, plus 1 egg beaten with 1 tablespoon milk, for glazing
1/2 cup heavy cream
1/2 cup fresh or frozen blueberries, tossed lightly in flour

Steps:

  • Preheat an oven to 400 degrees F.
  • Line a baking tray with parchment paper. Pulse the flour, sugar, baking powder and salt in a food processor, until fully combined. Add the butter and continue pulsing until it is roughly combined. There will still be lumps of butter. Tip the mixture into a bowl, and stir in the 2 eggs and cream with a knife. Gently mix in the blueberries with your hands.
  • Turn the dough out onto a lightly floured surface and press it into a 6 by 6-inch square pan. Cut the pastry into quarters, then halve each quarter. Place the pan onto the prepared baking tray and brush the scones with the egg and milk glaze. Bake for 15 to 20 minutes, or until golden. Serve warm with butter, if you like.

VEGAN BLUEBERRY SCONES



Vegan Blueberry Scones image

These vegan blueberry scones are the perfect way to enjoy fresh blueberries. Perfect for breakfast or a mid-morning snack.

Provided by Raquel Smith

Categories     Scones

Time 30m

Number Of Ingredients 12

2 cups all purpose flour
1 cup oat flour
2 1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
3/4 cup cold vegan margarine (I used Earth Balance)
1 Tbsp ground flax seed
3 Tbsp water
3/4 cup almond milk
1 Tbsp apple cider vinegar
2 Tbsp packed light brown sugar, plus extra for sprinkling*
1 cup fresh blueberries

Steps:

  • Heat oven to 400°F. Wash the blueberries under cool, running water in a colander. Pat dry with paper towels.
  • Combine the flours, baking powder, baking soda, and salt in a large bowl. In a small bowl, combine the flax seed and water to make a flax egg. Set aside.
  • In a medium bowl or 2-cup measuring cup, measure out the milk, then add the apple cider vinegar and the brown sugar. Stir to combine. Add the flax egg and stir well.
  • Cut the margarine into 1/2-inch chunks, then add to the flour mixture. Use a pastry blender or your fingertips to quickly work the margarine into the flour; it will have a sandy texture with some pea-sized bits.
  • Add the liquid to the flour mixture all at once, then use a large spoon (or better yet, a danish dough whisk) to bring it together to form a dough. Fold in the blueberries.
  • Transfer the dough to a floured surface (a marble slab works nicely here, to keep the dough cool) and gently knead for about 1 minute.
  • Pat the dough into a slab 1 inch thick, and use a 2-inch biscuit cutter to cut into rounds, then place on a parchment-lined baking sheet. Gather the scraps and repeat until all the dough is used up. Sprinkle each round with a bit of brown sugar.
  • Bake for 15-17 minutes, until golden on top. Remove and let cool for 5 minutes, then transfer to a wire rack. These are best enjoyed warm.

Nutrition Facts : ServingSize 1 scone, Calories 140 calories, Sugar 2.9 g, Sodium 239.2 mg, Fat 5.8 g, SaturatedFat 1.2 g, TransFat 0.2 g, Carbohydrate 20 g, Fiber 2.5 g, Protein 3.4 g, Cholesterol 0 mg

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 OAT SCONES



Blueberry Oat Scones image

These simple scones, with fiber-rich oats, have a great crumb with bursts of sweet blueberries and a tangy lemon glaze. They make weekend baking so much fun and leftovers are perfect for grab-and-go weekday mornings. Gluten free options.

Provided by Caroline

Number Of Ingredients 15

1 1/2 cups 213g all purpose flour
1 1/4 cups 130g old fashioned rolled oats
1 tablespoon baking powder
1/2 teaspoon kosher salt
1/4 cup granulated sugar or coconut sugar
1 large egg
1/3 cup milk of your choice
1 teaspoon apple cider vinegar
1 teaspoon pure vanilla extract
1/2 cup unsalted butter (frozen and grated on a box grater (see Notes))
1 cup fresh or frozen blueberries
Lemon Glaze:
3/4 cup 90g confectioner's sugar, lightly packed
zest of half a lemon
1 1/2 - 2 tablespoons fresh lemon juice

Steps:

  • Preheat your oven to 450 degrees Fahrenheit. Line a baking sheet with parchment.
  • In a large bowl, whisk together the flour, oats, baking powder, salt and sugar.
  • In a medium bowl, lightly beat the egg. Add the milk, vinegar and vanilla extract.
  • Blend the grated butter into the flour mixture until crumbs are formed. Add the milk mixture and the blueberries. Stir just until combined. Avoid overmixing.
  • Dump the dough onto a well floured surface. Work the dough into a round disc that measures 8 inches across. With a sharp knife, cut the disc into 8 equal wedges. Place the wedges onto the prepared baking sheet. Bake for 12 to 14 minutes, or until golden brown on top.
  • To prepare the glaze, mix the confectioner's sugar, lemon zest and lemon juice in a small bowl. Whisk until combined.
  • Allow the scones to cool on a baking rack a bit before drizzling with glaze.

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.

MY FAVORITE BLUEBERRY SCONES



My Favorite Blueberry Scones image

These better-than-the-bakery blueberry scones are bursting with juicy blueberries. They're buttery and moist with crisp crumbly edges and soft flaky centers. Read through the recipe before beginning. You can skip the chilling for 15 minutes prior to baking, but I highly recommend it to prevent the scones from over-spreading.

Provided by Sally

Categories     Breakfast

Time 1h

Number Of Ingredients 11

2 cups (250g) all-purpose flour (spoon & leveled), plus more for hands and work surface
1/2 cup (100g) granulated sugar
2 and 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup (1 stick; 115g) unsalted butter, frozen
1/2 cup (120ml) heavy cream (plus 2 Tbsp for brushing)
1 large egg
1 and 1/2 teaspoons pure vanilla extract
1 heaping cup (180g) fresh or frozen blueberries (do not thaw)
for topping: coarse sugar and vanilla icing

Steps:

  • Whisk flour, sugar, baking powder, cinnamon, and salt together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. See video above for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together.
  • Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the blueberries, then mix together until everything appears moistened.
  • Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it's too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.
  • Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)
  • Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.
  • Meanwhile, preheat oven to 400°F (204°C).
  • Line a large baking sheet with parchment paper or silicone baking mat. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).
  • Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes before topping with vanilla icing.
  • Leftover iced or un-iced scones keep well at room temperature for 2 days or in the refrigerator for 5 days.

More about "blueberry oatmeal scones food"

GLUTEN-FREE BLUEBERRY OATMEAL SCONES [+DAIRY-FREE] - GRAIN ...
gluten-free-blueberry-oatmeal-scones-dairy-free-grain image
One of the best things about these gluten-free blueberry oatmeal scones is that they are about as low fuss as scones can be. No crazy, fancy …
From grainchanger.com
Servings 8
Total Time 35 mins


WILD BLUEBERRY OAT SCONES - HIGHALTITUDEBAKES.COM
wild-blueberry-oat-scones-highaltitudebakescom image
Wild Blueberry Oat Scones Chef Megan Joy. A few months ago I checked out Standard Baking Co.’s Pastries cookbook from the library, and I …
From highaltitudebakes.com
Servings 9
Category High Altitude Baking


10 BEST HEALTHY OATMEAL SCONES RECIPES - YUMMLY
10-best-healthy-oatmeal-scones-recipes-yummly image
Blueberry Oatmeal Scones Rock Recipes blueberries, evaporated milk, sugar, butter, flour, lemon, lemon juice and 4 more Apple Cinnamon Oatmeal Scones Miss Information
From yummly.co.uk


10 BEST OAT FLOUR SCONES RECIPES - YUMMLY
10-best-oat-flour-scones-recipes-yummly image
The Best Oat Flour Scones Recipes on Yummly | Blueberry Oat Flour Scones, Gluten-free Banana Bread, Gluten-free Zucchini Bread
From yummly.com


10 BEST HEALTHY OATMEAL SCONES RECIPES | YUMMLY
10-best-healthy-oatmeal-scones-recipes-yummly image
Blueberry Oatmeal Scones Rock Recipes lemon, flour, butter, evaporated milk, baking powder, lemon juice and 5 more Apple Cinnamon Oatmeal Scones Miss Information
From yummly.com


BLUEBERRY SCONES - FAMILY FOOD ON THE TABLE
Preheat oven to 375. Combine milk, sugar, lemon rind, vanilla and egg in a medium bowl. Stir well with a whisk. In a separate large bowl, combine the flour, baking powder and …
From familyfoodonthetable.com
Reviews 2
Category Breakfast & Brunch
Cuisine American
Total Time 35 mins
  • In a separate large bowl, combine the flour, baking powder and salt, mixing well. Cut in butter with a pastry blender until the mixture resembles small peas. (See notes below for details.)
  • Add the milk mixture and stir until just combined. Gently fold in the blueberries. The dough will be sticky.


BLUEBERRY OAT SCONES - HäLSA NUTRITION
These blueberry oat scones are tender, moist, and delicious. They are delicious any time of day, but best fresh from the oven paired with a cup of coffee or tea. Pin. We have …
From halsanutrition.com
Category Breakfast, Brunch, Fika, Snack
  • Slice butter into chunks and use your hands and fingers to blend it into the flour mixture. (This may take a few minutes!)
  • Add the vanilla yogurt and use a wooden spoon to stir until just combined. Add the frozen blueberries and stir until they are just combined as well.


BLUEBERRY OATMEAL SCONES - WORDS OF DELICIOUSNESS
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 …
From wordsofdeliciousness.com
Reviews 8
Category Breakfast, Snack
Cuisine American
Calories 341 per serving
  • 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.
  • 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.


BLUEBERRY OAT SCONES RECIPE - BON APPéTIT
Bake 15 minutes. Reverse sheets and continue baking until scones are golden and tester inserted into center from side comes out clean, about 12 minutes longer. Transfer …
From bonappetit.com
3/5 (19)
Servings 11-12
  • Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 350°F. Line 2 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 large bowl. Add 1 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.


BLUEBERRY-OAT SCONES WITH FLAXSEEDS RECIPE - EATINGWELL
Healthy Blueberry Recipes; Blueberry-Oat Scones with Flaxseeds; Blueberry-Oat Scones with Flaxseeds. Rating: Unrated. Be the first to rate & review! Start the day off …
From eatingwell.com
Category Healthy Blueberry Recipes
Calories 148 per serving
Total Time 40 mins
  • Preheat oven to 400 degrees F. Line a baking sheet with foil or parchment paper; set aside. Place toasted flaxseeds in a spice grinder and pulse until ground to a fine powder.
  • In a medium bowl, combine ground flaxseeds, flour, the 1/2 cup oats, the sugar, baking powder, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture; set aside.
  • In a bowl, slightly beat egg white; stir in yogurt. Gently fold in berries. Add berry mixture all at once to flour mixture. With a fork, stir just until moistened.
  • Turn out dough onto a lightly floured surface. Knead by folding and gently pressing dough for 10 to 12 strokes or until dough is nearly smooth. Pat or lightly roll dough into a 10-inch circle. Cut into 12 wedges.


VEGAN OATMEAL SCONES WITH MAPLE GLAZE - HEALING TOMATO RECIPES
Lightly grease a baking tray. Drop about 2 tbsp of the dough per scone. Bake for about 20 minutes or until the top is lightly browned. While the scones are in the oven, prepare …
From healingtomato.com
Ratings 1
Calories 270 per serving
Category Brunch, Snack


HEALTHY BLUEBERRY SCONES RECIPE - COOKIE AND KATE
Blueberry Lemon Scones. 196 Comments. Jump to Recipe. I’ve been on a Greek yogurt kick lately, and I’ve been intrigued by the idea of baking with yogurt after the smashing …
From cookieandkate.com
4.8/5 (42)
Total Time 35 mins
Category Breakfast
Calories 233 per serving
  • Slice butter and drop into dry ingredients. If you have a pastry cutter, use it to cut the butter into the flour. If you don’t have a pastry cutter, use a knife to cut the butter into tiny pieces and mix it into the flour.
  • Add blueberries and lemon zest and gently stir. You can use frozen blueberries, no thawing necessary.


BLUEBERRY OAT FLOUR SCONES - HUNGRY HOBBY
Whisk oat flour, baking powder, cinnamon, and salt together in a large bowl. Refrigerate the flour mixture while you complete the next step. Using a box grater, grate frozen …
From hungryhobby.net
3.9/5 (16)
Total Time 1 hr 10 mins
Category Breakfast, Dessert
Calories 296 per serving
  • Whisk oat flour, baking powder, cinnamon, and salt together in a large bowl. Refrigerate the flour mixture while you complete the next step.
  • Using a box grater, grate frozen butter. Using a pastry cutter or your hands, combine butter with flour mixture. Return to the refrigerator while you mix the wet ingredients.
  • Whisk milk, egg, and vanilla together in another bowl. Add wet ingredients to dry ingredients, mix until combined. Then, add in the blueberries. Return dough to refrigerator for at least 10 minutes. (This allows the oats to absorb liquid as needed.)
  • The dough will be sticky, but you should be able to pull it out of the bowl. If it's too sticky, add more oat flour. If it seems too dry, add 1-2 more tablespoons of milk. (It's more likely to be too sticky.) Place dough on a floured surface (use oat flour) and press into an 8-inch disc (I used the back of a pie pan to measure). Cut into eight wedges.


HEALTHY BLUEBERRY GREEK YOGURT SCONES | AMBITIOUS KITCHEN
Strawberry Banana Chocolate Chip Baked Oatmeal + video. Lemon Blueberry Quinoa Pancakes . Spinach & Goat Cheese Quiche with Sweet Potato Crust. Healthy …
From ambitiouskitchen.com
4.7/5 (27)
Total Time 35 mins
Category Breakfast, Scones
Calories 161 per serving
  • In a small saucepan, brown the butter over medium high heat. If you are unfamiliar how to do this, I've created a step by step tutorial. If you don't feel like browning it, you can just melt and cool the butter, or use softened butter.
  • In a small bowl, combined greek yogurt, vanilla, butter, and egg white. Add wet ingredients to dry ingredients and stir until just moist. Mixture should be crumbly. Gently fold in blueberries.


SIMPLE FRESH BLUEBERRY SCONES - HONEST AND TRULY!
Blueberry Scones. Ingredients: 2 1/4 c flour 1/4 c sugar 1 T baking powder 1/2 t salt 1 1/4 c oats 1 c fresh blueberries (don’t use frozen as they’ll be too wet) 1/3 c (rice) milk …
From honestandtruly.com
5/5 (3)
Total Time 22 mins
Category Breakfast
Calories 284 per serving
  • Mix together the flour, sugar, baking powder, and salt. Add the oatmeal and blueberries and stir gently, ensuring the blueberries are lightly coated in flour.
  • In a separate bowl, mix together the melted butter, milk, egg, and vanilla. Whisk that together until fully incorporated. Make a well in the dry ingredients and pour in the liquid ingredients.
  • Using a spatula, stir gently, using a slicing motion to pull the dry ingredients through the wet ones to avoid stirring too much - we don't want the gluten protein forming or the blueberries to burst.
  • Dump the mixture onto a silpat or other non-stick surface. Sprinkle a little more flour over the dough if it feels at all sticky. With the fresh blueberries, you need a little more flour than you normally do for scones. Form the dough into a circle about 1/2 inch tall.


BLUEBERRY SCONES - KING ARTHUR BAKING
Blueberry Scones. By PJ Hamel. Brush each ball of dough with a bit of milk or cream, and sprinkle with coarse sparkling sugar. Bake the scones for 20 to 24 minutes, or until lightly …
From kingarthurbaking.com
4.4/5 (136)
Total Time 44 mins
Servings 12
Calories 170 per serving
  • Preheat the oven to 375°F. Lightly grease a baking sheet, or line with parchment., Whisk the dry ingredients in a bowl.
  • Add the butter and work it into the dry ingredients until the mixture is unevenly crumbly; use your fingers, a pastry blender, or an electric mixer.
  • Gently mix the blueberries with the dry ingredients., Stir together the eggs, yogurt, vanilla extract, lemon zest or oil, and almond extract.


BLUEBERRY OAT SCONES: 8 WW FREESTYLE SMARTPOINTS & 213 ...
Weight Watchers Recipe of the Day: Blueberry Oat Scones (213 calories | 8 8 6 myWW *SmartPoints value per serving) My sister, mom and I discovered The Standard Baking Company in Portland, Maine, during our recent trip back to Mom's hometown, Lubec. It was definitely the food highlight of the trip for me. Everything I sampled - raisin pecan roll, …
From simple-nourished-living.com
4/5 (6)
Total Time 40 mins
Category Breakfast, Brunch
Calories 213 per serving


BLUEBERRY OATMEAL SCONES RECIPE :: YUMMYMUMMYCLUB.CA
Whether it's breakfast on-the-go or to satisfy the after school hunger monster, these scones are the perfect bite-sized treat. Skip to main content. 80,000 parents can’t be wrong. Sign up for our free YMC newsletter now. Featured ...
From yummymummyclub.ca


OATMEAL SCONES - CANADIAN LIVING
Food / Oatmeal Scones; Oatmeal Scones Apr 27, 2009. By: The Canadian Living Test Kitchen. Share. Oatmeal Scones 150 Image by: Oatmeal Scones 150 Author: Canadian Living Oatmeal Scones Apr 27, 2009. By: The Canadian Living Test Kitchen. Share. With a hint of cinnamon, this is a delicious breakfast scone. If you like raisins or dried cranberries, add 1/2 …
From canadianliving.com


BLUEBERRY OATMEAL SCONES RECIPE :: YUMMYMUMMYCLUB.CA
Whether it's breakfast on-the-go or to satisfy the after school hunger monster, these scones are the perfect bite-sized treat.
From yummymummyclub.ca


OATMEAL BLUEBERRY SCONES | BERRIES RECIPES, SWEET ...
When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
From pinterest.com


BLUEBERRY OAT SCONES RECIPE - SHARE-RECIPES.NET
Oat Blueberry Scones Recipe Food.com. 5 hours ago 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 … Rating: 5/5(3) Total Time: 25 mins. Category: Scones. Calories: 162 per serving. 1. Mix 1st 5 ingredients in a large bowl and make a well in the …
From share-recipes.net


ROCK RECIPES - THE BEST FOOD & PHOTOS FROM MY FAMILY ...
Aug 12, 2011 - The Best Food & Photos from my family kitchen in St. John's, Newfoundland - over 1600 fantastic family friendly home cooking and baking recipes for everyday life. From quick and easy weekday dinners to Slow cooked Sundays, indulgent desserts and new entertaining ideas, Rock Recipes is your one stop place to get all the…
From pinterest.ca


BLUEBERRY OATMEAL SCONES | RECIPE | OATMEAL SCONES ...
Sep 24, 2018 - These healthier oatmeal scones studded with juicy blueberries are the most delicious breakfast or tea time treat! Made with old fashioned oats and fresh berries, we think these homemade oat scones are tastier and healthier than those you would find in a bakery.
From pinterest.ca


OAT BLUEBERRY SCONES RECIPES
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. Ingredients; 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 …
From tfrecipes.com


BLUEBERRY OATMEAL SCONES RECIPE
Crecipe.com deliver fine selection of quality Blueberry oatmeal scones recipes equipped with ratings, reviews and mixing tips. Get one of our Blueberry oatmeal scones recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 55% Blueberry Oatmeal Scones Allrecipes.com These blueberry-oatmeal scones with pecans are a wholesome and …
From crecipe.com


BLUEBERRY OAT SCONES RECIPES
Blueberry Oat Scones Recipes BLUEBERRY SCONES. 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. Ingredients; 2 cups all-purpose flour: ¼ cup packed brown sugar : 1 tablespoon baking powder: ¼ teaspoon salt: ¼ cup butter, …
From tfrecipes.com


BLUEBERRY ALMOND OATMEAL SCONES WITH ... - SWEETGREENKITCHEN
Blueberry Almond Oatmeal Scones, and yes they even have lemon zest! I really do love scones, probably even more than muffins or cookies, they make a tasty little breakfast treat or afternoon snack. They are delicious on their own or even better topped with a little cream cheese and jam, like the mascarpone cream cheese jam I used
From sweetgreenkitchen.com


BLUEBERRY OATMEAL MUFFINS | FOOD AND COOKING RECIPES
Rich, juicy, and packed with antioxidants, here are a few more recipes featuring one of my favorite berries! The flavor of blueberries pairs exceptionally well with golden, buttery baked goods. Scones, cake, or bread, there’s a tasty blueberry recipe for every craving. Be prepared to have a new obsession!
From foodrecipescafe.com


BLUEBERRY SCONES – KODIAK CAKES
Oatmeal Maple & Brown Sugar Oatmeal Packets $5.90 ... Blueberry Scones. Prep Time: 15 mins . Cook Time: 12 mins . Serves: 12. Tarty, hearty, and a fan-favorite at any party. This Blueberry Scone is so easy to make yet packs a powerful punch as a side dish or stand-alone treat. The golden-brown edges, sweet blueberries bites, and topped with smooth vanilla icing …
From kodiakcakes.com


BANANA-BLUEBERRY OAT CAKES - TEATIME MAGAZINE
Banana-Blueberry Oat Cakes, crowned with a delectable Buttermilk Frosting, are a delicious dessert to pair with a refreshing pot of tea. Banana-Blueberry Oat Cakes pictured with Sweet Cream Scones. Save Recipe Print. Banana-Blueberry Oat Cakes. Serves: 12 . Ingredients. 2 tablespoons unsalted Irish butter*, softened; ⅓ cup granulated sugar; 1½ …
From teatimemagazine.com


Related Search