Chef’s Specialty

Lemon Blueberry Oat Scones

Lemon Blueberry Oat Scones


  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1/2 cup light brown sugar, packed
  • 1 lemon, zested
  • 8 tablespoons cold unsalted butter, grated
  • 1 cup heavy cream, chilled
  • 1/2 cup old fashioned rolled oats
  • 1/2 cup fresh blueberries


  1. Preheat oven to 350 degrees F. Line baking sheet with parchment paper and set aside.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, brown sugar and lemon zest.
  3. Grate in chilled butter with a box grater directly in to the mixture. Toss together with fingers to combine.
  4. Mix cream with oats and berries, stir into flour mixture till dough starts to clump.
  5. Dump dough onto a lightly floured surface. Pat dough together into a cohesive mass, then pat down to an even thickness of about 1-inch. Use a cutter to cut desired shapes, or simply use a knife to cut dough into triangles/rectangles.
  6. Place cut scones onto prepared baking sheet. Bake for 20-25 minutes until scones are lightly golden brown. Let scones rest in baking sheet for 3-5 minutes before transferring to wire rack to cool completely.