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Blueberry Oatmeal Maple Scones

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Blueberry Oatmeal Maple Scones
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Blueberry Oatmeal Maple Scones

Added by: on Jan 23rd, 2013
I created this scone recipe to feature BetterOats brand instant oatmeal. Using a combination of white and whole wheat flour, substituting pure maple syrup for white sugar, and a reduced amount of butter I was pleased that the scones were tender with just the right amount of sweet. Fresh blueberries .. more >
Rating:
5
Prep Time:
10 min
Cook Time:
40 min
Ready In:
21 min

Servings

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Original Recipe Yield: 8 servings (8 Scones)
 

Ingredients:

  • 1-1/2 cups self-rising flour* (recommended, King Arthur Flour)
  • 1/2 cup white whole wheat flour (recommended, King Arthur Flour)
  • pinch coarse salt
  • 1/2 teaspoon cinnamon
  • 1/2 cup plain instant oatmeal (recommended BetterOats Organic Raw Pure & Simple)
  • 4 tablespoons (1/2 stick) butter, cold
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 cup pure maple syrup (not pancake syrupe)
  • 6 ounces fresh blueberries (frozen are okay)
  • 1/2 cup lowfat buttermilk
  • 1 cup As a substitute for of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup Add all-purpose flour to measure 1 cup.
Nutrition Facts
Blueberry Oatmeal Maple Scones

Servings Per Recipe: 8

Amount Per Serving

Calories: 251

  • Total Fat: 8.7 g
  •     Saturated Fat: 5.2 g
  •     Trans Fat: 0.2 g
  • Cholesterol: 57.9 mg
  • Sodium: 456.9 mg
  • Total Carbs: 38.3 g
  •     Dietary Fiber: 1.5 g
  •     Sugars: 18.1 g
  • Protein: 5.2 g
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Directions:

1

For the dry ingredients:

2

Combine the flours, cinnamon and oatmeal). Set aside.

3

For the wet ingredients:

4

In a separate bowl, whisk the eggs, buttermilk, maple syrup and vanilla. Set aside.

5

Cut butter into the dry ingredients, with a pastry cutter. TIP: I like to grate cold, or frozen, butter so that I can easily combine it with my fingertips. Do not overwork the flour/butter mixture, as you want pieces of butter for tender scones.

6

Add the wet ingredients to the flour/butter mixture and gently fold together. Don't worry if the dough is more shaggy then silky smooth.

7

Carefully and very gently, fold in the blueberries being careful not to smash them, lest the dough turns blue.

8

Dump the dough onto a lightly floured surface and press into a round circle, about 1-inch thick. Using a sharp knife, or a bench scraper tool, cut the circle into fourths, and then each fourth int halves to equal eight wedges.

9

Set the wedges on a parchment lined baking sheet (or a Silpat or a baking sheet sprayed with non-stick spray). Keep a few inches of space between each wedge. Freeze for at least 30 minutes, up to a few hours, uncovered.

10

I freeze mine for a few hours, then wrap each wedge in plastic wrap. That way I can bake one or more scones as needed-- very convenient, and less temptation to eat them all at once.

11

To bake:

12

Preheat the oven to 400F. Bake the frozen scones for about 21 minutes, or until golden brown.

13

Option #1 - Before baking the scones, you can brush a little bit of milk on the scone(s) and sprinkle with a little coarse sugar. This gives a nice crunchy texture.

14

Option #2 - Make a glaze of about 1/4 cup powdered sugar and 2 teaspoons of pure maple syrup. Whisk until smooth. Add a splash of milk (about one teaspoon) and whisk. You want the glaze to be slightly thick, but thin enough to drizzle. Drizzle over the baked scones and enjoy.

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Ratings & Reviews:

Helen L

Helen L

By: Helen L on Jan 30th, 2013
Rating:
0
yummy!!!

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