Oat Lemon Blueberry Scones

Oat Lemon Blueberry Scones

  • Makes: 8 Large Scones
  • Active Time: 10 Minutes
  • Total Time: 23-25 Minutes
  • Tools Required: 2 Medium Size Bowls, Spatula, Pastry Brush, Baking Sheet, Oven Thermometer


    • For Scones

    • Full box Scone Mix
    • 1 large egg
    • 1/2 cup milk
    • 1/3 cup butter-melted
    • 1 cup old-fashioned oats - plus 3 tablespoons
    • 1 cup fresh or frozen blueberries (5 1/2 oz.)
    • 1 tablespoon lemon zest - grated
    • Egg Wash

    • 1 large egg - beaten for egg wash
    • 1 tablespoon milk


    • Preheat oven to 400° F. Combine egg, milk, and butter. In second bowl, combine 1 cup oats, blueberries, lemon zest with mix. Add dry ingredients to wet ingredients and mix well.
    • Place dough on floured board. Pat or roll into 8-inch circle. Cut into pie shaped wedges and place on baking sheet about 2-inches apart. Brush tops and sides with egg wash if desired, sprinkle with remaining oats and bake for 13-15 minutes, or until golden brown.

Recipe Summary

Use with

Scone Mix

Fresh Ingredients

Eggs, Milk, Butter, Blueberries, Lemon Zest


Old Fashioned Oats


2 Medium Size Bowls, Spatula, Pastry Brush, Baking Sheet, Oven Thermometer

Take action!

With zesty lemon and chunks of fresh blueberries scattered throughout a warm vanilla scone, this recipe is the perfect breakfast treat. Topped with steel cut oats and grated lemon peel, these flavors blend together perfectly for a just-sweet-enough morning flavor. The fluffy scone mix texture combines with baked blueberries and crunchy oats beautifully. Have fun substituting different fruits to personalize them for you and your family. When you run out just order more scones!