Oat Lemon Blueberry Scones
CATEGORIES
INGREDIENTS
  • Cooking Time: 10
  • Servings: 8 Large Scones
  • Preparation Time: 13-15
  • 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
DIRECTIONS
  1. Preheat oven to 400° F.
  2. Combine egg, milk, and butter.
  3. In second bowl, combine 1 cup oats, blueberries, lemon zest with mix.
  4. Add dry ingredients to wet ingredients and mix well.
  5. Place dough on floured board.
  6. Pat or roll into 8-inch circle.
  7. 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.