Blueberry Oat Scones Recipe
Hearty not too sweet oatmeal scones studded with blueberries make for a special breakfast treat.
Servings: 7
Equipment
Ingredients
- 1/2 cup all-purpose flour
- 1/2 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
- 1/8 teaspoon salt
- 1/4 cup butter, cut into little pieces
- 1/2 cup fresh blueberries
- 3/4 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 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 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 1/3 cup mounds of the dough onto prepared baking sheet, 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.
Notes
Serving size:1 scone
Click here to see your WW PersonalPoints for this recipe and track it in the WW app or site.
8 *SmartPoints (Green plan)
8 *SmartPoints (Blue plan)
6 *SmartPoints (Purple plan)
6 *PointsPlus (Old plan)
Nutrition
Serving: 1blueberry oat scone | Calories: 213kcal | Carbohydrates: 26.2g | Protein: 4.3g | Fat: 10.5g | Fiber: 1.7g