Skip to content

Blueberry and oat scones

These simple blueberry and oat scones are ideal for grab-and-go weekday mornings or as a delicious weekend brunch. Try serving them with a blueberry compote and Greek yoghurt.

  • 25 minutes prep. time
  • 15–20 minutes cooking time
  • Serves 12
  • Cakes, bakes & desserts, Vegetarian & vegan
Blueberry and oat scones on a lined baking tray next to a bowl of melted white chocolate and pale green tea towel
Blueberry and oat scones | © National Trust/William Shaw

Ingredients

  • 750g self-raising flour
  • 185g butter or plant-based baking margarine
  • 240g caster sugar
  • 175g oats
  • 350ml milk or oat drink
  • 1tsp ground cinnamon
  • 250g fresh blueberries

To finish

  • 50g white chocolate drops or plant-based white chocolate drops

Method

Top tip

If you don't have a mixer, you can make these scones with a standard mixing bowl and spoon.

Step 1

Pre-heat the oven to 180°C (160°C fan/gas mark 4) and line a baking tray with parchment paper.

Step 2

Put the flour and butter or plant-based baking margarine into the bowl of your mixer. Attach the paddle beater and mix on a low speed for 3–4 minutes, or until the mixture resembles fine breadcrumbs.

Step 3

Add the sugar, 150g oats and ground cinnamon. Mix gently to combine.

Step 4

Remove the paddle beater and replace with the dough hook. Add the blueberries and mix everything together until evenly distributed.

Step 5

Add ¾ of the milk or oat drink into your mix. Combine everything together until you form a shaggy dough – everything should be combined but the dough should still be a little lumpy. If the dough is looking a little dry, add in the remaining milk or oat drink.

Step 6

Tip your dough onto a lightly floured work surface and gently work the dough with your hands until everything comes together.

Step 7

Roll out the dough so it's roughly 4cm thick. Use a 7cm straight-edged round cutter to cut out 12 scones. You'll need to roll out the dough again and cut out the scones a few times to use up all the dough.

Step 8

Place the scones onto your lined baking tray. Brush the top of each scone with a little milk or oat drink and sprinkle the remaining 25g oats over the top.  

Step 9

Place in the oven and bake them for 15–20 minutes until risen and lightly coloured. The scones should feel light when you pick them up.

Step 10

To finish, melt the white chocolate in short bursts in the microwave or slowly in a bowl over a pan of hot water. When the scones are still warm from the oven, drizzle the white chocolate over the top of the scones.

Red pepper and sundried tomato fritters: a pile of three fritters on a board with a fork alongside, with red pepper and spinach pieces showing through the crisp batter

Recipes

From tried and tested classic bakes to healthy dishes the whole family can enjoy, find inspiration for your next meal.

Three cooked raspberry and ginger scones sat on a white tea towel
Recipe
Recipe

Raspberry and ginger scones 

For a fruity twist on the traditional scone, try these raspberry and ginger scones. With a delicious blend of sweet raspberries and spicy ginger, they’re ideal for breakfast, brunch or afternoon tea.

Side view of the lemon and blueberry mousse pots
Recipe
Recipe

Lemon and blueberry mousse pots 

These refreshing mousse pots, combining tangy lemon curd mousse with a sweet blueberry compote, make for a light but indulgent fruity dessert.

A flapjack on a plate made using a recipe from our Cookbook
Recipe
Recipe

Flapjacks 

Treat yourself to these tasty flapjacks, with whole oats and syrup making an energy-boosting snack or afternoon treat.

Two visitors holding sitting at an outdoor table holding coffee mugs, surrounded by garden greenery

Places to eat 

Discover some of the best cafés, restaurants and tea-rooms located at National Trust places across England, Wales and Northern Ireland.