Sunday, May 29, 2011 / 34 Comments / Breakfast , Brunch , Muffins , Summer
Blueberry Oatmeal Scones Recipe
Blueberry season has just begun; get ready for some beautiful Summer blueberry recipes.
Yesterday we headed up the coast to Restoration Oaks Ranch & Blueberry Farm.
We grabbed a couple of pails and started picking, searching for the plumpest, bluest berries.
With buckets and bellies full with berries we headed home.
And made these luscious and healthy oat scones studded with juicy blueberries.
Sunday mornings for us often mean scones from our local bakery. They are delicious, but I can tell they are filled with fat and sugar and not much else. This morning we made our own healthier scones and found they were even tastier! These are crisp on the outside, tender and buttery on the inside, and filled with juicy berries. The oats lend nutritional value and a hearty texture. We will be making these all Summer long. They are quicker and easier than muffins or pancakes too!
Healthy Blueberry Oat Scones
makes 6-8 scones
1 1/2 cups all purpose flour
1 1/4 cup old-fashioned oatmeal
1/4 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 teasoon lemon zest
1/2 cup unsalted butter, melted
1/3 cup milk
1 egg, beaten to blend
1 cup fresh blueberries
Preheat oven to 425°F. Line a cookie sheet with parchment paper. Combine first 6 ingredients in large bowl. Mix together butter, milk and egg in another bowl. Add to dry ingredients and stir until just moistened. Mix in blueberries. Scoop 1/2 cup balls of dough and place on cookie sheet a few inches apart. Bake until light brown, about 15 minutes. Cool slightly on rack.
adapted from Scottish Oat Scones