Blueberry Oat Scones

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Makes 25 Mini Scones

2 Cups All Purpose Flour
1 Cup Old Fashioned Oats (also know as 5 minute oats)
3 Tbsp Sugar
2 Tsp Baking Powder
1/2 Tsp Salt
1/2 Cup Butter (1 stick), chilled & cubed
3/4 Cup Buttermilk
1 Egg
1 Tsp Vanilla Extract
1 Cup Blueberries (if using frozen blueberries, add to the batter while frozen)

1. Preheat the oven to 375 degrees.
2. In a bowl, whisk together the first 5 ingredients until combined.
3. Using a pastry cutter or your fingers, rub the butter into the flour/oat mixture until is resembles coarse meal.
4. Whisk the buttermilk, egg and vanilla in a separate bowl.
5. Pour the buttermilk mixture over the flour/oat mixture and using a fork, stir until combined.
6. Stir in the blueberries until just combined.
7. Scoop out about 2 tbsp of the batter per scone onto a Silpat or parchment lined baking sheet (I like using an ice cream scooper for this.)
8. Bake for 20 minutes.
9. Serve.