These simple blueberry and oat scones are ideal for grab-and-go weekday mornings or as a delicious weekend brunch. Try serving them with a blueberry compote and Greek or plant-based yoghurt. Pre-heat ...
Gently fold through the oats and blueberries. Divide the mixture between 12 x ½ cup-capacity (125ml) muffin tins lined with paper cases. Sprinkle with extra oats and sugar and bake for 25–30 minutes ...