Lemon Blueberry Scone Domes – a delicious recipe with flour, rolled oats, cane sugar, brown sugar, baking powder, baking soda. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350 degrees F and lightly grease six 4-ounce canning jars (or ramekins if you don't have 4-ounce jars on hand). Place the jars on a rimmed baking sheet.
2
In a medium bowl, combine the flour, oats, sugar, baking powder, baking soda, and salt. Using a pastry blender or the back of a fork, bled the cold margarine until it resembles a coarse meal. IN a small bowl, combine the lemon zest, lemon juice, and milk, then add the liquid to the dry meal and mix until just combined. Add blueberries and gently combine.
3
Fill each canning jar under the rim. Bake for 17-23 minutes or until the scones are risen and golden. Let cool on a rack for 15 minutes before serving.
200
kcal
Calories
2
g
Fat
42
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 3/4 cup ap flour, 1/2 cup rolled oats, 2 tablespoons cane sugar evaporated, 1 tablespoon brown sugar, and more.
Yes, Lemon Blueberry Scone Domes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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