Blueberry Oatmeal Scone Cookies

Blueberry Scone Cookies La Casa de Sweets

I love a good scone.  You know the kind I mean: moist, chewy and packed with flavor.  A sugary top never hurts, either, right?  Since I’m not a breakfast person, I rarely get to enjoy them.  So, I decided to come up with a way to enjoy the taste and texture of a scone in the form of a cookie.

Buttermilk and blueberries are always a good choice, and when you add a few other things to the mix in just the right order, you get a cookie that’s crispy on the outside, and soft and chewy on the inside…just like a scone!

Plus, you get to feel like you’re eating something they’d serve at Downton. And I’m a firm believer that we all need a little Downton in us!  I wonder if the Crawleys would care for some scone cookies?  It might make things a bit easier for them…

After all, cookies for breakfast sounds good to me!

Blueberry Oatmeal Scone Cookies

Makes 8-10 cookies


  • 2 cups flour
  • 1 cup oats
  • 2 teaspoons baking powder
  • 1/4 teaspoon cinnamon
  • Pinch of salt
  • 1 stick unsalted butter, at room temperature
  • 1 cup brown sugar
  • 1 egg
  • 1 tablespoon vanilla extract
  • 1/2 cup buttermilk
  • 1 cup fresh blueberries
  • {Optional} 1/4 cup sanding sugar


  • Pre-heat the oven to 350° 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 out of the cookie dough onto the lined baking sheets.
  • Sprinkle the tops of the cookies with sanding sugar, if using.
  • Bake at 350° 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.

Original recipe by La Casa de Sweets

Blueberry Scone Cookies La Casa de Sweets

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