More Great Recipes: Scone

Oat Lemon Blueberry Scones

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Member since 2010

Serves 8 Large Scones | Prep Time 13-15 | Cook Time 10


For Scones
Full box Dassant 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.

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