Blueberry Streusel Scones

Hands on Time: 10-12 minutes
Baking Time: 12 minutes
Total Time: 24 minutes
Yield: 12-15 biscuits

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Yummy, fruity and healthy, warm from the oven. The secret to moist texture is blended oatmeal. True comfort food!

Ingredients

  • 1/4 cup WEM cold, cooked thick rolled oats, blended in blender or food processor
  • 1 ½ cups WEM Biscuit Mix
  • ¼ cup brown sugar
  • 4 tablespoons butter or vegetable oil
  • 1 cup fresh or partially frozen blueberries
  • 1 cup plain, nonfat yogurt

Streusel Topping

  • ¼ cup uncooked WEM Thick Rolled Oats
  • ½ teaspoon cinnamon
  • 2 tablespoons brown sugar
  • 1 tablespoon melted butter

Instructions

  1. Preheat oven to 450°F.
  2. Stir together streusel topping. Set aside.
  3. Process cooked oatmeal.
  4. Cut butter or oil into biscuit mix with your fingers or a pastry cutter until the texture of dry oatmeal. (This can be done in a food processor but be careful not to over process. Usually about 5 pulses will do.)
  5. Add sugar.
  6. Stir in oats and blueberries.
  7. Mix in yogurt stirring just until moistened.
  8. Turn out on lightly floured surface and knead twice.
  9. Pat or roll dough (gently) to a ½ inch thickness and a 10 inch circle.
  10. Cut scones into 8-10 wedges with a sharp knife.
  11. Coat baking sheet or pan with cooking spray.
  12. Place scones on baking sheet.
  13. Sprinkle streusel mix on top.
  14. Bake for 12-15 minutes, until golden brown.

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War Eagle Mill, Arkansas in the Fall

War Eagle Mill


11045 War Eagle Rd | Rogers, Arkansas 72756
Map & Directions
Open Daily: March - Jan. 1 | 8:30 am - 5:00 pm
Winter Hours: Jan. 2 - Jan. 31 | Closed.
Feb. open Friday - Sunday | 8:30 am - 5:00 pm
1-866-492-7324 | Contact