Double Blue Scones

Makes 8 scones

My first experience making scones was—believe it or not—on an island in the Great Barrier Reef. I was on a scuba excursion that was set up through the university I was attending in New South Wales, Australia. While staying on Lady Musgrave Island, the small boat we were using to take us out into deeper waters drifted away, so we had plenty of time on our hands to cook. I don't recall exactly how we managed to make the scones, but I do remember that they had dates in them and were delicious. This version is equally good, and you don't need to be stranded on an island to enjoy them.


1 cup old-fashioned rolled oats
1½ cups all-purpose flour
½ cup sugar
2 teaspoons baking powder
2 teaspoon baking soda
¼ teaspoon salt
½ cup (1 stick) unsalted butter,cut into small pieces
½ cup fresh or frozen and thawed blueberries
⅓ cup dried blueberries
Finely grated zest of 1 large lemon
1 teaspoon pure vanilla extract
¼ cup 2% milk
2 tablespoons demerara sugar or other coarse sugar


1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.

2. Combine the oats, flour, sugar, baking powder, baking soda, and salt in a food processor and blend until combined. Add the butter and pulse until the mixture resembles coarse meal.

3. In a small bowl, combine the fresh or frozen blueberries, dried blueberries, lemon zest, vanilla, and milk. Transfer the flour-butter mixture to a large mixing bowl and gently fold in the blueberry mixture. Using clean hands, form the dough into a disc 1¼ inches thick.

4. Place the dough on the lined baking sheet and use a knife to slice it into 8 equal wedges. Sprinkle with the demerara sugar.

5. Bake the scones for 25 minutes, until light golden. You may need to cut in between the scones again for them to separate before serving. 

Fat 13g (sat 7.5g, mono 3.3g, poly 0.7g)
Protein 4g
Carbohydrates 45g
Fiber 3g
Cholesterol 32mg
Iron 3.1mg
Sodium 294mg
Potassium 55mg
Calcium 23mg

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