Lemon blueberry oat scones perfectly combine bright citrus notes with the sweet and tart flavors of fresh blueberries. These delightful baked treats pair well with coffee, tea, or warm milk!
Lemons make baked goods taste better! A touch of lemon zest does wonders in making ordinary muffins, scones, and quick breads taste fresher, livelier, and more appealing.
Rather than made a typical blueberry scone, this version is amped with with a fresh burst of lemon and extra texture from healthy oats.
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
Recipe FAQs
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.
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.
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.
More Scone Recipes
Lemon Blueberry Oat Scones
Ingredients
- 2 cups all-purpose flour, (260 g)
- 1 Tablespoon baking powder
- ¾ teaspoon kosher salt
- ½ teaspoon baking soda
- ½ cup granulated sugar
- zest from 1 lemon
- ½ cup unsalted butter, (113 g) cut into small cubes, very cold
- ½ cup heavy cream, very cold
- 1 Tablespoon fresh squeezed lemon juice
- ¾ cup rolled oats
- ½ cup fresh blueberries
Optional Topping:
- heavy cream, for brushing
- turbinado sugar, for sprinkling
Instructions
- Preheat oven to 375℉. Line baking sheet with parchment paper and set aside.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, sugar and lemon zest.*For more flavor, rub lemon zest into sugar before adding to other dry ingredients.
- Add chilled butter in dry mixture. Use a pastry cutter, two forks, your fingers to cut butter into flour until mixture resembles coarse sand.
- Add in rolled oats and blueberries. Gently fold to distribute.
- Pour in cream and lemon juice. Fold to combine until dough starts to come together.
- Dump shaggy dough onto a lightly floured surface. Gently knead dough together and pat into a 1/2-inch thick circle. Cut into 8 equal wedges, or into desired shapes.
- Place cut scones onto prepared baking sheet. If desired, brush scones with heavy cream and generous sprinkle turbinado sugar on top. Bake for 20-25 minutes until scones are lightly golden brown. Cool in baking sheet for 5 minutes. Then, transfer to wire rack to cool to room temperature.
Notes
- Blueberries: You may use frozen blueberries. However, the frozen fruit will leak into the dough coloring it greenish-purple as it as bakes. Dried blueberries also work, but keep it mind that it is much sweeter than fresh fruit.
- Optional Egg: You can add one lightly whisked egg with the wet ingredients. This will produce a softer, more cake-like scone.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
these were good but too salty? from the salt or baking powder???