Wild Blueberry Oat Scones

Good scones are a must at any tea party. These nubbly oat scones are a perfect vehicle for fresh or frozen berries; white or dark chocolate chunks are always a welcome addition to the dough, or leave them perfectly plain to serve with jam and clotted cream.

  • By Julie van Rosendaal
  • May 1, 2014
  • Yield: About 8 scones


1½ cups all-purpose flour

½ cup old-fashioned or quick oats

2 tbsp brown sugar

1 tbsp baking powder

¼ tsp salt

½ cup cold butter, cut into bits

¾ cup half and half

½-1 cup fresh or frozen wild blueberries (don’t thaw if frozen)

½ cup white chocolate chunks (optional)

Extra cream and coarse sugar, for brushing and sprinkling (optional)


Preheat oven to 400°F and line a baking sheet with parchment.

In the bowl of a food processor, pulse flour, oats, brown sugar, baking powder and salt until well blended. Add butter and pulse again just until mixture is coarse, with lumps of butter no bigger than a pea.

Transfer mixture to a bowl and add cream; stir for a few strokes, then add berries (and white chocolate chunks, if using) and stir just until combined.

Pat dough into a circle on the baking sheet and, if you like, brush with a little extra cream and sprinkle with coarse sugar. Cut into wedges with a knife and pull them apart on the sheet to give them space.

Bake for 15-20 minutes or until golden.

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