Blueberry Oat Scones
Serves: 6
Shirley Senger
1 January 1970
Based on User reviews:
53
Spice
43
Sweetness
56
Sourness
40
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
3 cups
All-Purpose Flour1 tbsp
Baking Powder1.5 tsps
Baking Soda3 tsp
Coarse Kosher Salt1 tsp
Vanilla Extract5 tsps
Raw Sugar (*)Directions:
1
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 350°F
2
Line 2 rimmed baking sheets with parchment paper
3
Combine flour, brown sugar, baking powder, baking soda, and coarse salt in processor; blend 5 seconds
4
Add butter
5
Using on/off turns, blend until mixture resembles coarse meal
6
Transfer mixture to large bowl
7
Add 1 cup oats and blueberries; stir to blend evenly
8
Stir half and half and vanilla in small bowl
9
Gradually add to flour mixture, tossing until dough just comes together (dough will be very moist)
10
Using 1/2-cup measuring cup for each scone, drop dough in mounds onto prepared baking sheets, spacing 3 inches apart
11
Sprinkle tops with remaining 3 tablespoons oats, then raw sugar
12
Bake 15 minutes
13
Reverse sheets and continue baking until scones are golden and tester inserted into center from side comes out clean, about 12 minutes longer
14
Transfer scones to rack and cool slightly
15
Serve warm or at room temperature
16
*Also called turbinado or demerara sugar; available at most supermarkets and at natural foods stores
17
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 350°F
18
Line 2 rimmed baking sheets with parchment paper
19
Combine flour, brown sugar, baking powder, baking soda, and coarse salt in processor; blend 5 seconds
20
Add butter
21
Using on/off turns, blend until mixture resembles coarse meal
22
Transfer mixture to large bowl
23
Add 1 cup oats and blueberries; stir to blend evenly
24
Stir half and half and vanilla in small bowl
25
Gradually add to flour mixture, tossing until dough just comes together (dough will be very moist)
26
Using 1/2-cup measuring cup for each scone, drop dough in mounds onto prepared baking sheets, spacing 3 inches apart
27
Sprinkle tops with remaining 3 tablespoons oats, then raw sugar
28
Bake 15 minutes
29
Reverse sheets and continue baking until scones are golden and tester inserted into center from side comes out clean, about 12 minutes longer
30
Transfer scones to rack and cool slightly
31
Serve warm or at room temperature
32
*Also called turbinado or demerara sugar; available at most supermarkets and at natural foods stores