35m$4.76Blueberry Oat Tea Scones
Plant-based tea-table scones with blueberries, oats, and warm cinnamon. Tender and cozy, they are fit for a berry-patch afternoon.
- Energy
- 200 calories per serving
- Protein
- 4 g per serving
- Carbs
- 39.4 g per serving
- Fat
- 2.4 g per serving
- Sodium
- 300 mg per serving
Shopping options
vanilla extract
1 Teaspoon
McCormick All Natural Pure Vanilla Extract, 4.0 fl oz
4%
cold plant-based butter
6 Tablespoon
Country Crock Homestyle Dairy Free Plant-Based Unsalted Butter Sticks
19%
old-fashioned oats
0.5 Cup
Kroger® 100% Whole Grain Old Fashioned Oats
3%
granulated sugar
0.33 Cup
Kroger® Pure Cane Granulated Sugar
4%
fresh blueberries
1 Cup
Fresh Blueberries - 1 PT Clamshell
50%
ground cinnamon
1 Teaspoon
Private Selection® Ground Cinnamon Shaker
6%
all-purpose flour
2 Cup
Kroger® Bleached All Purpose Flour
11%
baking powder
1 Tablespoon
Kroger® Baking Powder
5%
unsweetened oat milk
0.75 Cup
Planet Oat® Unsweetened Original Oatmilk
19%
salt
0.5 Teaspoon
Morton Plain Table Salt, Non-Iodized Salt, 26 oz
0%
Cost Summary
· only what you use
per serving · 8 servings
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Cook this recipe
- all-purpose flour-2 cups
- fresh blueberries-1 cup
- unsweetened oat milk-0.75 cups
- old-fashioned oats-0.5 cups
- cold plant-based butter-6 tbsp
- granulated sugar-0.33 cups
- baking powder-1 tbsp
- ground cinnamon-1 tsp
- vanilla extract-1 tsp
- salt-0.5 tsp
Preheat the oven to 400°F and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, oats, sugar, baking powder, cinnamon, and salt until evenly combined.
Cut the cold plant-based butter into small pieces, then work it into the dry mixture with a pastry cutter until the mixture looks like coarse crumbs with a few pea-size bits.
Stir in the oat milk and vanilla extract with a fork just until a soft dough forms.
Gently fold in the fresh blueberries, taking care not to crush the berries.
Turn the dough onto a lightly floured surface, pat it into a 1-inch-thick round, and cut it into 8 wedges.
Keep fingers clear of the knife while cutting the dough into wedges.
Place the wedges on the prepared baking sheet, spacing them apart, and bake for 18 to 22 minutes until the tops are lightly golden.
Use oven mitts when handling the hot baking sheet.
Cool the scones on the baking sheet for 5 minutes, then transfer to a rack and serve warm for a Cottage Country tea-table treat.
Let the scones cool slightly before eating, as hot blueberries can burn.
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