53 Ratings
  • 4 star values: 21
  • 5 star values: 20
  • 3 star values: 9
  • 1 star values: 2
  • 2 star values: 1

These blueberry-oatmeal scones with pecans are a wholesome and delicious breakfast treat! Either fresh or frozen blueberries can be used.

sarah
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.

    Advertisement
  • Stir the oatmeal, flours, sugar, baking soda, and baking powder together in a mixing bowl. Use a pastry cutter or two forks and cut in the butter with the flour mixture until crumbly and well blended. Stir the milk into the flour mixture until just combined. Lightly stir in the pecans and blueberries. Collect the dough into a ball and pat into a large circle about 1 inch high. Cut into 8 wedges, and place on prepared baking sheet. Brush tops with 2 tablespoons milk.

  • Bake in preheated oven until lightly browned, 20 to 25 minutes.

Nutrition Facts

295 calories; 15.8 g total fat; 25 mg cholesterol; 238 mg sodium. 35.1 g carbohydrates; 5.6 g protein; Full Nutrition


Reviews (44)

Read All Reviews

Most helpful positive review

Rating: 5 stars
04/05/2010
For the milk issue: Often in scone recipes the milk measurement is less of an exact measurement and more of a "you can use up to" 3/4 cup milk. You add milk until the dry ingredients just pull together.
(26)

Most helpful critical review

Rating: 1 stars
02/08/2010
These are not scones! We were so disappointed. They are far to like cake.
(3)
53 Ratings
  • 4 star values: 21
  • 5 star values: 20
  • 3 star values: 9
  • 1 star values: 2
  • 2 star values: 1
Rating: 5 stars
04/05/2010
For the milk issue: Often in scone recipes the milk measurement is less of an exact measurement and more of a "you can use up to" 3/4 cup milk. You add milk until the dry ingredients just pull together.
(26)
Rating: 5 stars
05/13/2009
Needs some revision--either less milk or more flour! They are rather dry. I made these with crisp peaches and the peach flavor seemed "lost". As I've made these with honey and whole wheat flour instead of sugar and white flour I've really liked these! I've been using fresh dewberries to replace the blueberries. I now know that this is a great recipe!
(13)
Rating: 3 stars
02/26/2008
I've made this recipe twice. I discovered that I need more flour.
(13)
Advertisement
Rating: 5 stars
04/20/2009
I absolutely LOVE these scones. I must admit I cheated by giving the recipe to my mother and asked her to make it. She has made it several times for me and it is still my favorite breakfast food. Not too sweet and warmed up with a pat of butter makes it perfect with a cup of coffee!
(11)
Rating: 4 stars
08/09/2010
this was a good recipe. I added 2 tbls of honey a tsp of vanilla cinnamon nutmeg and a pinch a salt.
(9)
Rating: 4 stars
09/16/2009
These were good I did make a couple changes. I used whole wheat pastry flour and I added a little bit of brown sugar. Also left out the pecans and after the milk wash I sprinkled a little white sugar on top. I was kind of surprised but my boyfriend enjoyed them:)
(9)
Advertisement
Rating: 4 stars
02/26/2008
It was good but not quite what I was looking for in a scone. My family on the other hand inhaled them! Thanks Sarah!
(6)
Rating: 4 stars
04/06/2009
These scones are very hearty. I also found that there was too much milk. I would cut back to 1/4 cup if using blueberries as they add some additional moisture. Not too sweet. Good and hearty.
(6)
Rating: 5 stars
07/16/2010
I took others advice and added milk just until the dough combined; it was less than 3/4 cup. I didn't have fresh or frozen berries so soaked some dry ones in warm water for 30 minutes. I was completely happy with the resulting scones. They were much more moist than I expected scones to be. My husband thought they were great. I wouldn't mind them with slightly less sugar but my husband disagreed - sweetness is entirely a matter of taste!
(5)