Oat Blueberry Scones Food
BLUEBERRY OAT SCONES
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
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.
MELT-IN-YOUR-MOUTH BLUEBERRY SCONES
This recipe came from the Martha Stewart's web site. It is probably best to use fresh blueberries in this recipe, or if you use frozen make sure they are well thawed out. The sugar topping makes a crunchy topping. I love the addition of lemon zest in the scones, because it brings out the blueberry taste. Instead of zest you can also use lemon oil (1/4 tsp), and you will get a mild background lemony taste. Probably best to make these on the day you will eat them. They are not as good the day after. Right out of the oven with a pipping hot cup of coffee is the way to go!
Provided by Marz7215
Categories Scones
Time 37m
Yield 8 scones, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F with rack in center. Place a baking mat on a baking sheet, and set aside.
- In a large bowl, sift together flour, 3 tablespoons sugar, baking powder, and salt. Using a pastry cutter or two knives, cut in butter until the largest pieces are the size of peas. Stir in blueberries and zest.
- Using a fork, whisk together cream and egg in a liquid measuring cup. Make a well in the center of dry ingredients, and pour in cream mixture. Stir lightly with fork just until dough comes together. Turn out onto a lightly floured surface, and knead a few times to mix well.
- Pat dough into a 6-inch square about 1 1/4 inches thick. Using a floured knife, cut into four 3-inch squares. Cut squares in half on the diagonal to form eight triangles. Transfer to prepared baking sheet.
- Brush tops with cream, and sprinkle with sugar. Bake until golden brown, 20 to 22 minutes. Transfer scones to wire racks to cool.
BLUEBERRY OAT SCONES
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
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 OATMEAL SCONES
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
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
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
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.
WHOLE WHEAT SCONES WITH OATMEAL AND BLUEBERRIES
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
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
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