Blueberry Oatmeal Scones Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
• STEP 2.In a large bowl, whisk together the flour, oats, sugar, baking powder, baking soda, and salt.
• STEP 3.Add the cold butter to the dry ingredients and use a pastry cutter or your fingers to cut it into the flour mixture until it resembles coarse crumbs.
• STEP 4.In a separate bowl, whisk together the buttermilk, egg, and vanilla extract.
• STEP 5.Pour the wet ingredients into the dry ingredients and stir until just combined.
• STEP 6.Gently fold in the blueberries.
• STEP 7.Turn the dough out onto a lightly floured surface and knead it a few times until it comes together.
• STEP 8.Shape the dough into a circle about 1 inch thick and cut it into 8 wedges.
• STEP 9.Transfer the scones to the prepared baking sheet and brush the tops with a little buttermilk.
• STEP 10.Bake for 15-18 minutes, or until the scones are golden brown and cooked through.
• STEP 11.Allow the scones to cool slightly before serving. They can be stored in an airtight container for up to 3 days.

Cooking Tips

• Make sure the butter is cold and cut into small pieces to achieve a flaky texture.
• Do not overmix the dough, as this can result in tough scones.
• If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
• Feel free to add a sprinkle of sugar on top of the scones before baking for a sweet crunch.

Storage and Serving

• These scones are best served warm, straight from the oven.
• If you have leftovers, store them in an airtight container at room temperature for up to 3 days.
• To reheat, place the scones in a preheated oven at 350°F (175°C) for about 5 minutes, or until warmed through.
• Serve with butter, jam, or clotted cream for an extra indulgence.