Blueberry Oat Flour Scones
These blueberry oat flour scones have a flaky, golden-brown crust with a tender buttery inside bursting with juicy blueberries.
Servings 8 scones
Calories 296kcal
Equipment
- Silicone Mat
- rubber spatula
Ingredients
- 2 ¼ cups oat flour
- ½ cup golden coconut sugar or granulated sugar
- 2 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup salted butter, frozen
- ½ cup unsweetened vanilla almond milk
- 1 large egg
- 1 ½ teaspoons vanilla extract
- 1 cup fresh or frozen blueberries
topping
- 2 tablespoons unsweetened vanilla almond milk
- vanilla icing
- sugar
Instructions
- Whisk oat flour, baking powder, cinnamon, coconut sugar, and salt together in a large bowl. Refrigerate the flour mixture while you complete the next step.2 ¼ cups oat flour , ½ cup golden coconut sugar, 2 ½ teaspoons baking powder, 1 teaspoon ground cinnamon , ½ teaspoon salt
- 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.½ cup salted butter, frozen
- 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.)½ cup unsweetened vanilla almond milk , 1 large egg, 1 ½ teaspoons vanilla extract, 1 cup fresh or frozen blueberries
- 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.
Notes
These are also delicious on their own, without the icing.
Nutrition
Calories: 296kcal | Carbohydrates: 35g | Protein: 6g | Fat: 15g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 162mg | Potassium: 279mg | Fiber: 3g | Sugar: 9g | Vitamin A: 395IU | Vitamin C: 2mg | Calcium: 106mg | Iron: 2mg