Streusel Blueberry Scones
For a scrumptious and extra sweet breakfast give this blueberry recipe a chance. Streusel Blueberry Scones are ideal for breakfast, but are also great for brunch, snacks or perfect to serve at parties with your tea and coffee.
Notes
Frozen blueberries can be substituted for fresh, thaw berries, and pat dry with paper towels.
Hey if you like this blueberry recipe check out our favorites in this collection of 16 Delicious and Fun Blueberry Recipes.
Cooking Time25 min
Ingredients
- 1/2 cup quick-cooking oats
- 1 1/2 cup all-purpose flour
- 1/4 cup brown sugar, packed
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup margarine, chilled stick, cut into small pieces
- 1 cup blueberries
- 1 cup plain nonfat yogurt
- 1/3 cup quick-cooking oats
- 1 tablespoon all-purpose flour
- 1 tablespoon margarine, melted
Instructions
- Place 1/2 cups oats in food processor, and process until finely ground.
- Combine ground oats, 1 1/2 cups flour, 1/4 cup brown sugar, baking powder, baking soda, and salt in a large bowl; cut in 1/4 cup chilled margarine until mixture resembles coarse meal.
- Add blueberries, toss gently. Add yogurt, stirring just until the dry ingredients are moistened (dough will be sticky).
- Turn dough out onto a baking sheet coated with nonstick cooking spray.
- Pat dough into an 8" circle. Set aside.
- Preheat oven to 425 degrees F.
- Combine 1/3 cup oats, 1/4 cup brown sugar, 1 Tbsp flour and melted margarine, and stir until well blended.
- Gently pat oat mixture into surface of dough.
- Cut dough into 12 wedges (do not separate wedges).
- Bake at 425 to 450 degrees F for 25 minutes or until lightly browned. Serve warm.
Read NextScone Recipe
