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Tuesday, September 16, 2014

{Blueberry Oatmeal Scones}

There are those days when you need the bottomless cup of coffee to get through the day. Then there are those days where you have the bottomless cup of coffee, while snacking on a delicious scone, gathered around your kitchen table chatting and catching up with a few good friends. The later of those two scenarios is the recipe for a perfect Saturday morning (in my opinion).   And these scones are the perfect Saturday morning treat (also in my opinion).  

What I love about these scones is the subtle sweetness and the bright burst of flavor that the fresh blueberries provide.  Oatmeal gives these scones a nice hearty texture without weighing them down and a little sprinkle of cinnamon sugar add a nice sugary crunch to the top!  I lightened up these delicious little treats by subbing in Greek yogurt for half the butter, trust me you will not taste the difference!   Make these for your next brunch or make a batch for yourself!  Enjoy! 

Blueberry Oatmeal Scones 
16 Scones 


1 1/2 Cup All Purpose Flour (whole wheat works too) 
1 1/2 Cup Oats 
1/3 Cup Sugar 
4 Teaspoons Baking Powder
2 Teaspoons Cinnamon  
1/2 Cup Greek Yogurt (I used 2%)
1/4 Cup Butter - Melted 
1/3 Cup Milk of Choice 
1 Egg - beaten 
2 Teaspoons Vanilla 
2 Tablespoons Cinnamon Sugar 
1/3 Cup Fresh Blueberries 

1- In a large bowl mix together all dry ingredients (flour through cinnamon).  Whisk together until well combined.  Set aside. 
2- In a medium bowl combine melted butter, greek yogurt, milk, beaten egg and vanilla.
3- Make a well in your dry ingredients and pour wet ingredients into the well, mix to create a soft dough.  Carefully stir in blueberries. 
4- Pat dough into a 1/2 inch thick circle.  Place circle of dough on a greased baking dish and sprinkle dough with cinnamon sugar. 
5- Bake in a 425 degree oven for 15 minutes or until cooked through in the middle.  Allow to cool for 10-15 minutes before cutting into individual scones. 

Other delicious scone recipes from around the web: