Go Back
lemon blueberry oat scone wedges on wire cooling rack.
5 from 1 vote

Lemon Blueberry Oat Scones

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 milk! Excellent for breakfast, snack, or dessert.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Dessert
Cuisine: American
Servings: 8
Calories: 350kcal
Author: Maryanne Cabrera

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

Ingredients:
  • 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.
Storage: 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.

Nutrition

Calories: 350kcal, Carbohydrates: 44g, Protein: 5g, Fat: 18g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.5g, Cholesterol: 47mg, Sodium: 452mg, Potassium: 89mg, Fiber: 2g, Sugar: 14g, Vitamin A: 579IU, Vitamin C: 3mg, Calcium: 112mg, Iron: 2mg