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Blueberry Oatmeal Maple Scones

I created this scone recipe to feature BetterOats brand instant oatmeal. Using a combination of white and whole wheat flour, substituting pure maple syrup for white sugar, and a reduced amount of butter I was pleased that the scones were tender with just the right amount of sweet. Fresh blueberries are showcased in this tender pastry, with just a hint of cinnamon. These were drizzled with a simple maple glaze, for just a touch of sweet. These can be easily frozen, individually, before baking for an easy breakfast treat on-the go-- without the guilt!


1-½ cups self-rising flour* (recommended, King Arthur Flour)
½ cup white whole wheat flour (recommended, King Arthur Flour)
pinch coarse salt
½ teaspoon cinnamon
½ cup plain instant oatmeal (recommended BetterOats Organic Raw Pure & Simple)
4 Tablespoons (½ stick) butter, cold
2 eggs
1 teaspoon vanilla
½ cup pure maple syrup (not pancake syrupe)
6 ounces fresh blueberries (frozen are okay)
½ cup lowfat buttermilk
As a substitute for 1 cup of self-rising flour, place 1-½ teaspoons baking powder and ½ teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.

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