Lemon Blueberry Oat Scones-The Little Epicurean

Ingredients

For best results, work with cold ingredients. Measure dry ingredients by weight using a kitchen scale. Otherwise, if you prefer volume such as cups, please measure flour using the spoon and level method.

This scone recipe requires flour, baking powder, baking soda, sugar, and salt. In addition, you will need:

Heavy Cream: Also labeled as heavy whipping cream. Cream is the binder that holds the dough together. You may sub in half-and-half for a lighter option.

Unsalted Butter: Slice butter into small cubes. Keep VERY COLD until ready to use. The pockets of butter cut into the flour creates the scone’s layered texture.

Rolled Oats: Also labeled as old-fashioned oats.

Lemon: The scones get their flavoring from both lemon juice and lemon zest. Use a grater with fine, small holes. Be sure to thoroughly scrub the citrus under hot water before use.

Blueberries: This recipe works best with fresh blueberries. You may sub in frozen blueberries. However, the resulting baked scone may have streaks of greenish-purple striations from the frozen fruit leaking moisture.

Recipe Variations

Lemon Glazed Blueberry Scones: Amp up the lemon flavors by drizzle lemon glaze all over cooled blueberry scones. Use this quick lemon glaze made from confectioners’ sugar, lemon juice, and hot water.

White Chocolate Blueberry Scones: Add 1 cup of white chocolate chips to the dough along with the oats and blueberries. Or, try the swap the blueberries in these white chocolate strawberry scones.

Step-by-Step Instructions

whisk together flour, baking powder, baking soda, salt, sugar, and lemon zest. — Step 1: **Dry Ingredients**. Whisk together flour, baking powder, baking soda, salt, sugar, and lemon zest.

cut cold butter cubes into dry mixture. — Step 2: **Butter**. Cut chilled butter into dry mixture using a pastry cutter or two forks.

add rolled oats and blueberries to dry mixture. — Step 3: **Mix-Ins**. Fold in rolled oats and blueberries.

pour heavy cream and lemon juice over dry ingredient mixture. — Step 4: **Wet Ingredients**. Pour in cream and lemon juice. Fold to combine.

form dough into a circle about 1/2-inch thick and divide into 8 equal wedges. — Step 5: **Shape and Cut**. Gently knead dough together and pat into a 1/2-inch thick circle. Cut into 8 equal wedges

place scone wedges on parchment lined baking sheet and brush top with heavy cream. — **Step 6:** **Bake**. Place wedges on baking sheet. If desired, brush with heavy cream and top with turbinado sugar. Bake until golden.

fresh baked lemon blueberry oat scone on parchment lined baking sheet.

Recipe FAQs

How to store leftovers?

Keep cooled scones in a covered container at room temperature for up to 24 hours. Keep away from heat or direct sunlight. For longer storage, keep in the fridge for up three days. Warm up before serving.

Can I use frozen blueberries? How about dried blueberries?

Yes, frozen blueberries work in this recipe. However, the frozen fruit will leak into the dough coloring it greenish-purple as it as bakes.
Yes, you may use dried blueberries. Keep in mind that dried fruit tends to be much sweeter than fresh fruit.

Why do other scone recipes contain egg?

Eggs act as a binder providing structure and additional moisture. This blueberry scone recipe does not use eggs. You can add one lightly whisked egg with the wet ingredients. This will produce a softer, more cake-like scone.