Oatmeal Blueberry Scones


I wanted a on-the-go breakfast that was as filling as my regular bowl of oatmeal and didn’t require refrigeration or microwaving.  So I created an Oatmeal Blueberry Scone.  It’s a hearty, fairly dense scone that has approximately the same nutritional value as my morning bowl of oatmeal. It’s also gluten-free, which my stomach appreciates. I hope you enjoy it and it’s a helpful recipe for you.


Oatmeal Blueberry Scones

Yield: 8 scones  | Preheat: 400˚ | Calories: approx. 220

By: Lisa Jackson, August 2018



  • 1 c. Quick Oats
  • 2 c. Oat flour (2 cups of quick oats run through the food processor)
  • 1 ½ t. cinnamon
  • ½ t. nutmeg
  • 1 T baking powder
  • ½ t. salt
  • 2 t. xanthan gum (optional)
  • 4 T cold butter
  • 1 ½ mashed banana
  • ¼ c. plain Greek yogurt
  • 1 egg
  • 2 t. vanilla extract
  • 2 T honey or maple syrup
  • 1 c. frozen blueberries


Mix all dry ingredients (oats, oat flour, cinnamon, nutmeg, baking powder, salt, and xanthan gum) in a large bowl. Cut the butter into small pieces and then cut cold butter into the dry ingredients until it no large pieces remain.  In a small bowl, combine mashed banana, yogurt, egg, vanilla, and honey or maple syrup. Pour wet ingredients into dry ingredients and mix until just combined.  Incorporate frozen blueberries (see tip).  On lightly oat-floured surface, shape dough into a disc about 3/4 of an inch thick.  Cut into 8 wedges.  Place on lightly greased or lined baking sheet and bake at 400˚F for 20-23 minutes or until edges start to turn golden brown. Let rest on baking sheet for 1-2 minutes before removing to cool on wire rack. Enjoy!

Tip: to mix in the blueberries, spread the dough onto lightly oat-floured surface until it’s about a half inch thick.  Pour the blueberries in the middle and fold over the edges keep folding the dough on itself until the blueberries are dispersed.  Don’t over work the dough or the blueberries will start to bleed.