Petite Blueberry Oatmeal Scones


Wow!  Can you believe it’s Secret Recipe Club time again?  I have no idea where time is going but it’s suddenly Spring and Easter is just around the corner.

This month, I was assigned Mangia!, the blog that the beautiful Chelsy calls home.  Even though our cooking styles are different in many ways, she also believes that cooking=love.  Because her younger sister has Celiac’s, Chelsy herself cooks mostly gluten-free which is a huge testament, I think, to her love for her family.

Since yesterday was the first day of Spring, I made my big celebratory dinner last night (as opposed to on Easter).  I found a sodium-nitrate free ham at Whole Foods and not just a little ham nugget!  I brought home a 12lb bone-in picnic ham.  Growing up, ham was always a favorite dinner of mine, so when I went away to college, Mom would always make a ham dinner for me when I’d come home to visit.  When I discovered that sodium-nitrite was a migraine trigger for me, it made me REALLY sad because that meant no more ham.

I also knew I wanted to make something to go with my Spring meal that incorporated blueberries and I knew Chelsy would have something for me on her blog.  I was right!  These Petite Blueberry Oatmeal Scones were a perfect accompaniment.


The main different between mine and hers was the fact that I used all-purpose flour instead of almond flour.  I had to use a little water to get the dough to stick together as well but that’s probably the result of the flour switch.  Mine also did not turn out a nice looking but I think I’ve proved time and time again that I’m good at ugly but delicious.  🙂

Since there are leftovers of these scones and since I have A LOT of ham leftover, I want to toast these and smear them with a bit a butter and honey before sandwiching some ham inside for breakfast.


Petite Blueberry Oatmeal Scones
Author: Sashi @
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Serves: 8 scones
  • 2 c all-purpose flour
  • 1 c rolled oats
  • 1 tsp ground cinnamon
  • 1/2 tsp kosher salt
  • 1/2 tsp baking soda
  • 2 large eggs
  • 2 Tbsp honey
  • 1 c fresh blueberries (I used frozen that had been thawed)
  1. Preheat the oven to 350º F. Line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the flour, oats, salt, baking soda, and cinnamon.
  3. In a separate mixing bowl, whisk together the eggs and honey.
  4. Stir the wet ingredients into the dry ingredients.
  5. Fold in the blueberries.
  6. Using your hands, pat the dough into a large round ball. If it’s too crumbly, stir in water, 1 Tbsp at a time until it comes together.
  7. Place the dough on the prepared baking sheet, place a piece of parchment paper over the dough, flatten the dough by pressing down on top of the dough with your hands. You want the dough to be about 1 1/2 inches thick.
  8. Use a pizza cutter or a large sharp knife to cut the dough into 8 triangle shaped pieces.
  9. Bake for 17-20 minutes or until the edges are golden brown.
Adapted slightly from Mangia!





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