Blueberry Oatmeal Scones Recipe

A Tasty, Warm Breakfast Or Snack

Blueberry Oatmeal Scones Recipe

I adore how easy scones are to make, and when you pair them up with oatmeal and blueberries, how can one resist? Serve these warm for breakfast or a snack and watch the kids gobble them down in no time. You can use buttermilk or light cream, and if the mixture is a little dry feel free to add a little splash more until it's more workable. Use a light hand when mixing or kneading, so that the blueberries don't turn the entire mixture blue. Serve them warm with butter to slather over and dive in for breakfast.


2 cups flour
1/2 cup quick oats (not instant)
1/4 cup sugar
1 tbsp baking powder
1/2 tsp salt
1/2 cup butter
2 eggs, beaten
1/2 cup buttermilk or light cream
1/2 cup fresh or frozen blueberries

  Pre-heat oven to 425 F.

  In a large bowl, whisk together the flour, oats, sugar, baking powder, and salt.

  Using two knives or a pasty cutter, cut in the butter until the mixture resembles coarse crumbs. Toss in the blueberries. Gently stir in the eggs and buttermilk until a ragged dough forms. Feel free to add a splash or so more if the mixture seems dry. Turn the dough out onto a lightly floured counter and bring it together with your hands, kneading it just until it comes together. Divide into 2 portions. Pat each into a circle 1/2 inch thick and cut into 8 wedges.

  Place scones onto a parchment lined baking sheet. Brush each with buttermilk and sprinkle with sugar, then bake for about 10-12 minute or until the bottoms are browned.

Makes 16 scones

Adapted from Food to Grow On

She may go by the name Scatteredmom online, but Karen really is anything but scattered when it comes to the kitchen.  Churning out tasty treats within view of the Georgia Strait on Canada's west coast, Karen will hand you an organized weekly meal plan or teach you how to make meals from scratch.  As Mom to a teenage boy, she knows exactly what it takes to keep kids full and happy-which has really come in handy with her job as the Food Editor at Yummy Mummy Club.

A strong supporter of Food Revolution who has been endorsed by Jamie Oliver himself, by day Karen can be found working as a special education teaching assistant, running a kitchen and showing teenagers how to cook nutritious meals for themselves.  By night, when she's not chatting on Twitter and answering cooking questions,  she writes her popular blog Notes From the Cookie Jar, or posting mouthwatering recipes over at Chasing Tomatoes.  Not afraid to give her opinion and passionate about community, Karen spoke at Blissdom Canada 2010 and her writing has been published in Canadian Living magazine, as well as in various online publications. 

Follow Karen on Twitter @scatteredmom