Weight Watchers Recipe of the Day: Blueberry Oat Scones
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, blackberry buckwheat scone, blueberry oat scone, olive roll, ham and cheese croissant, molasses cookie and oatmeal raisin cookie - was delicious.
But for a scone lover like me it was the scones that really stood out.
They were cakey, tender, satisfying and not at all sweet, a good thing in my book.
I devoured the blackberry buckwheat scone before thinking about a picture but managed to get one of the blueberry oat scone before it disappeared.
Recipe Notes
Back in Phoenix, I still can't get the memory of the combination of blueberry and oats out of my mind, so this morning I attempted to make a small batch of scones to satisfy my craving.
I turned to my favorite baking book of the moment: Tate's Bake Shop Cookbook: The Best Recipes from Southampton’s Favorite Bakery for Homestyle Cookies, Cakes, Pies, Muffins, and Breads hoping to find an oatmeal scone recipe, which thankfully I did.
I adapted it a bit, substituting blueberries for dates, decreasing the sugar and skipping the egg wash. I also cut the recipe in half, making 7 large scones instead of 14.
Mom, who stopped by just as they were cooling on the counter, and I thought these blueberry oat scones were delicious.
It's important to be gentle when making scones, so you don't overwork the dough and cause them to be tough.
And you need to work quickly, so there are small cold bits of butter left in the dough.
If the dough gets too warm and the butter too soft, the scones can end up spreading and flattening out too much when they bake.
The good news is that this scone recipe is easier than most because you drop mounds of the dough onto the cookie sheet instead of having to knead, form and cut the dough before baking.
How Many Calories and WW Points in these Blueberry Scones?
Each blueberry oat scone has about 213 calories and:
8 *SmartPoints (Green plan)
8 *SmartPoints (Blue plan)
6 *SmartPoints (Purple plan)
6 *PointsPlus (Old plan)
To see your WW PersonalPoints for this recipe and track it in the WW app or site, Click here!
Do you have a favorite scone?
If you've made these Blueberry Scones, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Blueberry Oat Scones Recipe
Ingredients
- ½ cup all-purpose flour
- ½ cup whole wheat pastry flour (I used white wheat flour)
- 1 cup old-fashioned rolled oats, uncooked
- 2 tablespoons firmly packed light or dark brown sugar
- 1 tablespoon baking powder
- ⅛ teaspoon salt
- ¼ cup butter, cut into little pieces
- ½ cup fresh blueberries
- ¾ cup half-and-half
- 2 teaspoons old-fashioned oats (optional)
- 1 teaspoon sugar (optional)
Instructions
- Position a rack in the center of the oven and preheat to 350F. Line a baking sheet (affiliate link) with parchment paper or a silicone liner (or lightly grease it).
- In a large bowl, whisk together the flours, oats, brown sugar, baking powder, and salt.
- Add the butter and using a pastry blender (affiliate link) or your fingertips, work it into the flour mixture until it's crumbly and just a few pea-size pieces of butter remain. Add blueberries.
- Gradually add the half-and-half while mixing continuously and continue to mix until the dough comes together. (The dough will be very sticky.)
- Drop ⅓ cup mounds of the dough onto prepared baking sheet (affiliate link), spacing them about 3 inches apart. If desired, sprinkle the tops with the additional 2 teaspoons of oats and teaspoon of sugar.
- Bake the scones for 25-30 minutes, until the centers are firm to the touch and they are slightly golden in color.
- Remove from the oven and transfer the scones to a rack for cooling before serving.
Equipment
Recipe Notes
Source:Adapted from Tate's Bake Shop Cookbook: The Best Recipes from Southampton’s Favorite Bakery for Homestyle Cookies, Cakes, Pies, Muffins, and Breads
*Points® calculated by WW. *PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.
More Light + Healthy Scone Recipes for Weight Watchers
- Fresh Orange Scones
- Light and Healthy Irish Wholemeal Scones
- Low Fat Cranberry Pumpkin Scones
- Low-Fat Citrus Scones
Martha is the founder and main content writer for Simple-Nourished-Living.
A longtime lifetime WW at goal, she is committed to balancing her love of food and desire to stay slim while savoring life and helping others do the same.
She is the author of the Smart Start 28-Day Weight Loss Challenge.
A huge fan of the slow cooker and confessed cookbook addict, when she's not experimenting in the kitchen, you're likely to find Martha on her yoga mat.
This post contains affiliate links to products I like. When you buy something through one of my Amazon links or other (affiliate links), I receive a small commission that helps support this site. Thank you for your purchase!
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Miz Helen
Hi Martha,
We just love scones and your Blueberry Oat Scones look amazing! We have had such wonderful Blueberries this season, this is a great recipe to try. Thank you so much for sharing with Full Plate Thursday and hope you have a great week!
Miz Helen
Martha McKinnon
Thanks, Miz Helen! Looking forward to the next Full Plate Thursday with you.
Anna
Just made these tonight. Used all All-purpose flour and 2% milk...Perfection! Will definitely be making them again.
Martha McKinnon
Hi Anna! Glad you liked them. These are one of my favorites too 🙂
Jen
I just made these this morning and they were perfect! (I am eating one right now) I didn't have half and half in the house so I used a combination of organic unsweetened Almond milk and greek yogurt. I also had some chopped hazelnuts in the cabinet and wanted to use them up so I threw them in. YUM!
Martha McKinnon
Hi Jen, Glad you liked them. Love the idea of using almond milk and greek yogurt.