Delicious Oatmeal and Blueberry Scone Recipe with Rich Maple Glaze

Indulge in the irresistible flavors of our Blueberry Oatmeal Scone Recipe, complete with a delectable Maple Glaze. Crafted with pockets of juicy blueberries and a hint of nutty sweetness, these scones are a delightful treat for any time of year.

Our homemade oatmeal scone recipe offers the ideal balance of fruity blueberry goodness and the comforting warmth of oats, enhanced by a touch of maple syrup sweetness. Plus, with the flexibility to use fresh or frozen blueberries, you can enjoy these mouthwatering scones year-round – from sun-kissed summer mornings to crisp winter days

Envision yourself relishing these heavenly blueberry oatmeal scones in your favorite settings – whether it’s basking in the morning sun on the patio or nestled beside a crackling fireplace with a steaming cup of coffee. And for an extra dash of indulgence, don’t forget to generously drizzle them with our irresistible maple glaze.

Embark on a culinary journey of comfort and warmth with this easy recipe – perfect for elevating any moment, any season!

Oatmeal and Oat Flour add wholesome goodness to this Blueberry Scone.

This blueberry scone uses both oatmeal and oat flour to add texture and flavor this recipe. And if you choose, oat flour can easily be ground from oat grains. Simply, process the oats in a food processor or Vitamix, until a fine flour has developed. As I use oat flour often in my baking, I keep a canister of oat flour on hand. Bob’s Red Mill is my go to brand for almost all things grain.

Bob’s Red Mill Whole Grain Oat Flour, 1.25 Pound, 20 Ounce (Pack of 1)

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Our Oatmeal Scone Recipe offers the versatility of fresh or frozen blueberries.

An additional benefit of the this scone recipe is its versatility. Whether you opt for fresh or frozen blueberries, you will achieve equally delightful results. In the spring and summer, take advantage of the abundance of locally grown fresh blueberries to enhance this recipe. Yet in times when fresh local blueberries aren’t accessible, frozen berries serve as an excellent alternative, maintaining the scone’s deliciousness seamlessly.

A Few Tips to Create Tender Flaky Scones.

To make tender, flaky scones keep these simple steps in mind.

The Dry Ingredients:

• Choose a bowl large enough to accommodate both dry and wet ingredients. However, make sure the bowl is small enough to fit into your freezer.
• First whisk dry ingredients together in bowl.
• Cut the cold butter into small cubes. This step allows the butter to be cut into the mixture easily.
• Using a pastry blender, cut the butter into the dry ingredients until small pea-sized butter clumps are visible. The mixture will begin to look like coarse wet sand. (See picture below for reference.)
• Using clean fingertips, gently fold dry blueberries into the dry ingredients. When making scones I rinse off the fruit first and place in a colander to drain. Just before adding the berries to to the dry ingredients, a gently pat them dry with a clean dish towel.
• Place the bowl in the freezer for 10-15 minutes. This step is key! When the butter has been handled it begins to soften and melt. This is especially important on warm or humid days, as the butter will soften quickly. To achieve tender flaky scones and biscuits the butter needs to be cold and hard before going into the oven.

Mixing the Dough and Forming:

• Measure liquids and remove bowl from freezer. Make a well in the center of dry ingredients and pour in liquids.
• Using a spatula, gently fold the dry ingredients into the center of the bowl while your free hand turns the bowl. Continue to fold just until all ingredients are blended and begin to come together.
• Turn dough out onto a lightly floured surface. Quickly and gently pat into a 12-inch long rectangular block. The width across the top should measure about 3 to 3 1/2 inches with about a 1 1/2 inch thickness.

Cutting Scones

• In order to keep the dough from sticking, lightly flour the knife in between each cut.
• Using a sharp knife, cut log in half, making 2 logs 6 inches in length.
• Cut each 6 inch log, in half again, making 4 squares.
• To make the scones, cut each square on the diagonal producing 8 triangles.
• Place scones on prepared baking sheet and brush with milk or cream.
• Bake as directed.

The Big Take Away for tender Scones.

For this oatmeal blueberry scone recipe, maintaining cold butter is crucial for achieving the perfect texture. If you notice the butter in the dough starting to soften, don’t worry. Just return the formed scone dough to the freezer for approximately 5 minutes. This step can be performed even after cutting the scones and arranging them on the baking sheet. If freezer space is limited, refrigerate the dough for at least 30 minutes to ensure optimal results.

Can This Oatmeal Scone Recipe Be Prepared Ahead?

By all means, scone recipes are more than suitable to be prepared ahead. If planning an early breakfast or preparing for a large crowd, scones are the perfect baked good to prepare the night or day before. Simply prepare this scone recipe as outlined, and shape the dough into a rectangular log. Wrap in plastic wrap and store in the refrigerator overnight . When ready to bake, remove the wrap and cut into wedges. Place directly on the prepared baking sheet and continue with the baking instructions. There is no need to let the dough come to room temperature. In fact, the opposite is true. By preparing ahead and chilling the dough, these blueberry oatmeal scones will bake up tender and flakey.

Can I Freeze the dough for Blueberry and Oatmeal Scones?

One other note on this subject is freezing. This oatmeal scone recipe freezes nicely. This is especially handy to know when preparing for a large crowd or brunch party. Keep the dough wrapped and frozen until ready to bake. The day before baking, transfer the frozen logs to the refrigerator, and allow them to defrost slowly. Then proceed with baking instructions as outlined above.

Sometimes you just need to indulge and enjoy the sweeter things in life. And while I know the points value on Weight Watchers for these scones, I choose to turn a blind eye. Every now and then, allow for a day of indulgence and enjoy life. And if you love our recipe for oatmeal and blueberry scones as much as we do, we think that you will also enjoy our delicious Fresh Fig Scones with Walnuts.

Weight Watchers and Waist Watchers……………

One scone is 353 calories. Maple Glaze is 56 calories per Tablespoon.

Buon Appetito!

Oatmeal and Blueberry Scone Recipe with Maple Glaze

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• Author: Mia
• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour
• Yield: 8 servings 1x
• Category: Breakfast/Baked Goods
• Method: Oven
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

 

FOR SCONES:

• 1 1/2 cups (205 grams) All-Purpose Flour
• 1/2 cup (52 grams) Oat Flour
• 1/4 cup (34 grams) White Whole Wheat Flour (may be substituted with All-Purpose)
• 1/4 cup (28 grams) Oats (Such as Quaker or Bob’s Red Mill)
• 1 Tablespoon (15 grams) Baking Powder
• 1 Teaspoon (7 grams) Kosher Salt
• 1/3 cup (67 grams) Brown Sugar
• 8 Tablespoons (115 grams) Cold Butter, cut into cubes
• 3/4 cup (165 grams) Buttermilk
• 1/4 cup (85 grams) Maple Syrup
• 1 1/2 cups (240 grams) Fresh or Frozen Blueberries

FOR GLAZE:

• 3 Tablespoons (44 grams) Melted Butter
• 1/4 cup (85 grams) Maple Syrup
• 1 Teaspoon (7 grams) Vanilla Extract or Vanilla Bean Paste
• 1/2 cup plus 1 tablespoon (74 grams) Confectioner’s Sugar

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Instructions

FOR THE SCONES:

1. Preheat oven to 400 degrees with rack positioned in center of the oven.  
2. If using fresh blueberries, wash berries and place on towel to dry.
3. Prepare baking sheet by lining with a Silpat or parchment paper.
4. In a large bowl, combine together the flour, whole-wheat flour, oat flour, oats,  baking powder, brown sugar and salt.  Whisk all ingredients together until well combined.
5. Cut butter into flour mixture with pastry blender, until mixture begins to look like coarse wet sand. 
6. In a small bowl or glass measuring cup, whisk together the buttermilk and 1/4 cup of maple syrup.
7. Place bowl into freezer for 10-15 minutes allowing the butter to firm up.
8. Fold blueberries into flour mixture and toss to combine.  
9. Make a well in the center of the flour mixture and pour wet ingredients into the center of bowl.
10. Using a spatula, gently fold the dry ingredients into the center just until the mixture begins to come together. 
11. Turn dough out onto a lightly floured work surface, and gently press dough together into a 1 inch thick rectangular log, about 12 inches long and 3 inches wide.   The key here is not to over handle dough, as it will result in tough scones.  Simply gather the dough, and mold into the log.
12. Flour the edge of a large sharp knife and cut the rectangle in half, making two small rectangles.
13. Cut each rectangle in half once more.  Then cut each half into quarters by cutting on an angle.  (See picture in post.)  Cutting in this manner will result in 8 pie shaped wedges.  
14. Place each scone wedge on the prepared baking sheet.
15. Brush the top of each scone with cream or whole milk and place in the center of oven.
16. Bake the scones until the tops are golden and firm to touch, about 20-25 minutes.  Meanwhile, prepare the Maple Glaze.
17. Using a spatula, carefully transfer the baked scones to a cooling rack.  This will keep them from sweating on the hot pan and becoming wet on the bottom.
18. Scones are best served when warm.  Transfer to a serving plate and drizzle with Maple Glaze, if desired.
19. The remaining scones will keep for up to a week if stored in a air tight container in the refrigerator.  Baked scones also freeze nicely.  To serve simply warm in a preheated oven for about 10-15 minutes. 

FOR THE GLAZE:

1. In a glass pyrex or bowl, melt the butter in microwave for about 20 seconds, until soft.
2. To the melted butter add the maple syrup, vanilla and confectioner’s sugar.  
3. Whisk together until mixture is smooth and lump free.  
4. Serve with scones.   
5. This glaze recipe makes 16 tablespoons.  
6. Any leftover glaze will keep for weeks in an air tight container when refrigerated.

Notes

For ease of preparation, consider making the dough the night before baking.   The dough maybe prepared into a log and wrapped in saran wrap.  Store in the refrigerator until the next morning.  When ready to bake, cut as outlined above and place on prepared pan.  Continue with remaining instructions for baking time.