These blueberry oat scones will taste decadent but will not break the calorie bank.
A story about scones.
My late husband tried a scone at a business meeting in 1989. He declared it was the worst thing he ever ate.
And never ate another one the rest of his life, even after I’ve made DOZENS of scones on this blog.
Slightly crunchy on the outside, tender crumb on the inside, the acidity from the blueberries and the decorative sugar on top. Perfect combo. I say this a lot, but I think this is my favorite scone yet!
How do you make light fluffy scones?
Cold butter + hot stove = fluffy, tender scones. Freezing my scone dough after forming for 30 minutes while my oven gets to 425 makes all the difference. You will get THE BEST knife cuts on your scone doing that.
Can you use frozen fruit to make scones?
Yes, but I find that the frozen berries bleed into the dough. I’ve strained the frozen berries with some success, but I do prefer using fresh fruit to make scones.
Give these scones a try if you’ve given scones the stink eye before – promise I will convert you to loving scones! If you love Starbuck’s Vanilla Bean scone, be sure to check out my copycat recipe.
These are not baby scones either. This will be perfect for breakfast with a scrambled egg and some fruit. Let me know if you make these!
- 1.5 cups self-rising flour
- 1/2 cup quick oats
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons of sugar
- 1 tablespoon butter, grated
- 1/2 cup Greek yogurt
- 1/3 cup unsweetened almond milk
- 1 tablespoon vinegar (I used red wine)
- 1 cup fresh blueberries
- 1 tablespoons decorative sugar (Bob Red’s Mill)
- In a large bowl, mix the flour, oats, baking powder, salt and sugar. Add grated butter and toss to coat. Toss in blueberries.
- In a bowl add almond milk and vinegar. Let sit 5 minutes. Stir in yogurt. Add that mixture to flour mixture and mix just until combined.
- Dump dough on counter and shape into a circle. Place on parchment paper and put on a cookie sheet and freeze for 30 minutes.
- Heat oven to 425. After 30 minutes, slice the dough into 8 sections and place on parchment paper. Sprinkle with decorative sugar and bake for 15-18 minutes.
On all the WW plans these are 4 points each. If you leave off the decorative sugar (but it’s so pretty!) they would be 3 points each. If you count calories or macros, each one is 179 calories, 1.9 fat, 29.2 carbs 1.1 fiber and 11.6 protein. This calculation is for the exact brands of products I used – the 151 calories below could have used different brands.