The Pioneer Woman Tasty Kitchen
Profile Photo

Blueberry Scone Cookies

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

10
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

The taste and texture you love in a buttermilk blueberry scone, in the form of a cookie!

Ingredients

  • 2 cups Flour
  • 1 cup Oats
  • 2 teaspoons Baking Powder
  • ¼ teaspoons Cinnamon
  • 1 pinch Salt
  • 1 stick Unsalted Butter, At Room Temperature
  • 1 cup Brown Sugar
  • 1 whole Egg
  • 1 Tablespoon Vanilla Extract
  • ½ cups Buttermilk
  • 1 cup Fresh Blueberries
  • ¼ cups Sanding Sugar

Preparation

Preheat the oven to 350°F and line two baking sheets with parchment paper.

In a large bowl, whisk together the flour, oats, baking powder, cinnamon and salt. Set aside.

In the bowl of your mixer, beat together the butter and brown sugar on medium-high speed until light and fluffy. Beat in the egg and vanilla extract until well combined.

On low speed, mix in half of the flour mixture until just combined. Mix in the buttermilk. Add in the rest of the flour mixture, and mix on low speed until combined.

Gently stir in the blueberries with a wooden spoon or spatula.

Use a large ice cream scoop (or a 1/4 measuring cup) to scoop the cookie dough onto the lined baking sheets. Leave at least an inch between the cookies.

Sprinkle the tops of the cookies with sanding sugar, if using.

Bake at 350°F for 20-25 minutes, rotating the baking sheets halfway through, until the cookies are completely set and the edges are golden.

Remove from the oven and cool completely before enjoying.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Caramel Magic Bars
Profile Photo by The Egg-Free Baker in Desserts
Ooey gooey bars with pecans, coconut, chocolate and caramel!
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 24 Level: Easy


S’more Brownies
Profile Photo by SistersRunningtheKitchen in Desserts
The ooey gooey chocolate texture of the brownies plus the crunchy...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


No-Bake Mascarpone Fruit Tarts
Profile Photo by Kelley Simmons @ Chef Savvy in Desserts
No-Bake Mascarpone Fruit Tarts made with a homemade graham cracker crust...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Tropical Spiked Cake Shake
Profile Photo by Show Me the Yummy in Desserts
A fruity, rum-filled milkshake that will transport you someplace tropical!
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 1 Level: Easy


Chocolate Brownie Mug Cake
Profile Photo by Lisa Crunkhorn in Desserts
Craving brownies? Make this deliciously fudgy Chocolate Brownie Mug Cake instead....
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 1 Level: Easy