Blueberry Scones with Oats
This scone recipe is simple and quick to make. You can make them for breakfast or have a healthy option for a dessert. Feel free to replace blueberries with any other fruit
Ingredients
- 8 tbs very cold butter 113 g (one stick)
- 160 ml cold buttermilk (or less, add gradually until the desired consistency is reached) about 6 oz
- 1½ cup oat flour (make your own by grinding old fashioned oats) 125 g
- 1 cup old fashioned oats 82 g
- 2 oz granulated sugar 56 g
- 1 oz monkfruit sweetener like Lankanto (or granulated sugar) 28 g
- 1 tsp baking powder
- ¾ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- 3¼ oz frozen blueberries 90 g
- 1 tbsp heavy whipping cream for brushing
Instructions
- Grind 1.5 cup of old fashioned oats
- In a large bowl combined both: old fashioned oats and oat flour
- Add remaining dry ingredients: baking soda, baking powder, cinnamon, salt and sugars. Mix it well
- Cut cold butter into small pieces, add to dry ingredients and using a fork or dough blender mix it in until the dough becomes a bit crumbly. Do not over mix.
- Work the butter in fast so it doesn't become warm. If there are still little pieces of butter visible that is ok
- Add buttermilk gradually. Do not add all at once. The dough will be sticky but you do not want it to become runny.
- Add blueberries and fold them in
- Put the dough into a flat surface and form a circle
- Divide into 8 somewhat even pieces
- Put the scones on baking sheet lined with parchment paper or silicon mat
- Brush with heavy whipping cream
- Bake at 375F for 18 minutes
