Blueberry Oat Scones

READY IN: 45mins
Recipe by Little Suzy Homemak

From Bon Appetit based on a recipe from Standard Baking Company in Maine by Molly Wizenberg.

Top Review by 2Bleu

These were deliciously moist and dense, which means one goes a long way. The directions were spot on, I made the batch all in my Kitchenaid. I simply switched out the beater to the dough hook after the incorporation of the berries & oats. We all loved these scones but agree that They could be sweeter, and next time I will add a dash of citrus acid for a light tang. Yes, we would definetly make these again. Thanks so much for posting such a treat.

Ingredients Nutrition


  1. Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 350 degrees. Lined rimmed baking sheets with parchment paper.
  2. Combine flour, brown sugar, baking powder, baking soda, and coarse salt in processor; blend 5 seconds. Add butter. Using on/off turns, blend until mixture resembles coarse meal. Transfer mixture to a large bowl. Add one cup oats and blueberries; stir to blend evenly.
  3. Stir half and half and vanilla in small bowl. Gradually add to flour mixture, tossing until dough just comes together (dough will be very moist).
  4. Using 1/2 cup measuring cup for each scone, drop dough in mounds onto prepared baking sheets, spacing 3 inches apart. Sprinkle tops with remaining 3 tablespoons oats, then raw sugar.
  5. Bake 15 minutes. Reverse sheets and continue baking until scones are golden and tester inserted from side comes out clean, about 12 minutes longer. Transfer scones to a rack and cool slightly. Serve warm or at room temperature.

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