Rating: 4 stars 4
55 Ratings
  • 5 star values: 21
  • 4 star values: 21
  • 3 star values: 10
  • 2 star values: 1
  • 1 star values: 2

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

Recipe Summary

prep:
15 mins
cook:
20 mins
additional:
5 mins
total:
40 mins
Servings:
8
Yield:
8 servings
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Ingredients

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

Directions

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

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  • 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; protein 5.6g; carbohydrates 35.1g; fat 15.8g; cholesterol 25mg; sodium 237.6mg. Full Nutrition
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