These blueberry oat flour scones have a flaky, golden-brown crust with a tender buttery inside bursting with juicy blueberries.
OMG, you guys, I can’t stop, won’t stop with these delicious, bursting blueberry oat flour scones! I’ve always loved scones with a cup of coffee in the morning, but these are next level. They have a buttery golden-brown crust, with a moist tender inside, and of course, they are bursting with juicy blueberries! The best part of all? No refined flour or sugar at all!
We’ve been devouring these babies over here and I seriously can’t wait to make another batch, soooooo goooooooooddddddd!
I mean, who doesn’t want to wake up to that beauty for breakfast with a cup of coffee?
Are they easy to make? Well, kind of. Definitely not as easy as my oat flour blueberry muffins, that’s for sure. There are a few extra steps involved, but it’s oh so very worth it, I promise. These are the perfect meal prep for an extra special weekday treat or a great option for all the spring holidays coming up, like Easter & Mother’s Day.
Personally, I eat them for breakfast while answering YouTube comments about how people don’t want to listen to me tell any background about the recipe or that my intro is too long. Or how they are pissed they have to click the recipe link to get the full recipe. Or lately, moderating fights about peanut butter. It’s an interesting scene over there, to say the least, especially for a small audience size (I currently have 2.5K subscribers.) Never know what I’m going to get over there in terms of comments!
Okay, enough about my apparently controversial Youtube channel, let’s talk about how to make these beauties, shall we?
How to Make Oat Flour Scones
So the name of the game is to keep the mixture as cold as absolutely possible until they bake. You know how some recipes have refrigerated cookie dough? I know, annoying, but that’s so you get a soft, chewy cookie, not a flat one that spreads out everywhere. Some people like flat cookies, but almost no one likes a flat scone.
After a lot of research, I realized that scones are all about minimizing spreading by keeping everything as cold as possible. So there are SEVERAL times you need to refrigerate the batter or dough. Skipping these steps is not recommended unless you want a flat burnt scone instead of a flaky, buttery crust and tender inside.
So it goes like this:
- Mix dry ingredients –> refrigerate while you shred your frozen butter with a box grater. Yes, it has to be frozen, and no, you can’t skip this. And yes, you’ll tricep will get a good workout from this step!
- Mix in butter –> refrigerate while you mix the wet ingredients.
- Mix in wet ingredients and blueberries–> refrigerate while the oats absorb the liquid.
- Create scones with dough –> refrigerate again while the oven preheats.
A quick note on baking! Use parchment or silicone-lined baking sheet, but do not spray it. Spraying it will cause the bottom of the scones to get too dark too fast! I learned that the hard way. The first batch just slightly stuck to the silicone mat until they cooled down then they slid right off. So for the second batch, I sprayed the parchment paper, bad move. Just stick with the paper or the mat, no spraying, just wait for them to cool off and they will slide right off.
Let’s talk ingredients:
Oat Flour – do not sub.
Golden Coconut Sugar – make sure you get the golden variety. Other coconut sugar will be too much like brown sugar. You could sub cane sugar or potentially your favorite 1:1 natural low-calorie sweetener, but I haven’t tried it. I would not sub a liquid sweetener.
Baking Powder- do not omit.
Cinnamon – optional, but I wouldn’t omit.
Butter – to make dairy-free, use a vegan butter substitute. Yes, it has to be frozen. Yes I know it’s annoying, I promise it’s worth it.
Amind Milk – use any unsweetened milk. For cow’s milk, use nonfat.
Egg – do not omit, you can try a flax egg, but I don’t know if it will work!
Vanilla Extract – feel free to sub other extracts like orange, almond, or lemon!
Blueberries – feel free to sub other berries or other fruit here!
Frosting – I did a mix of 1 cup powdered sugar and 1 tablespoon of whole milk. If I wasn’t taking pictures, I’d leave them unfrosted because they were delicious without it!
So much goodness in every single bite!
For more oat flour inspiration, check out:
Blueberry Oat Flour Scones
- Silicone Mat
- rubber spatula
- Whisk oat flour, baking powder, cinnamon, and salt together in a large bowl. Refrigerate the flour mixture while you complete the next step.
- Using a box grater, grate frozen butter. Using a pastry cutter or your hands, combine butter with flour mixture. Return to the refrigerator while you mix the wet ingredients.
- Whisk milk, egg, and vanilla together in another bowl. Add wet ingredients to dry ingredients, mix until combined. Then, add in the blueberries. Return dough to refrigerator for at least 10 minutes. (This allows the oats to absorb liquid as needed.)
- The dough will be sticky, but you should be able to pull it out of the bowl. If it's too sticky, add more oat flour. If it seems too dry, add 1-2 more tablespoons of milk. (It's more likely to be too sticky.) Place dough on a floured surface (use oat flour) and press into an 8-inch disc (I used the back of a pie pan to measure). Cut into eight wedges.
- Place scones on a baking sheet lined with parchment paper or a silicone mat. Do NOT spray the bottom with cooking spray. Brush the scones with milk and sprinkle with sugar. Move scones back to the refrigerator (final time, I promise) for at least 20 minutes. If your fridge doesn't have room for a baking sheet, you can temporarily place scones on a large plate—Preheat the oven to 400F.
- Arrange scones 2-3 inches apart on the prepared baking sheet. Bake for 20-22 minutes or until golden brown around the edges and an inserted toothpick comes out clean. Remove from the oven and let cool at least 10 minutes before adding vanilla icing.