Friday, August 6, 2010
Blueberry Oat Scones
Scones are definitely one of my favorite things to eat for breakfast and these scones always give my day a fabulous start. Fairly healthy and simple; yet, an updated version of a blueberry muffin. You can update them more if you would like by adding lemon zest to the scone or a glaze (either lemon or vanilla would be a great choice).
3 cups all purpose flour
1/3 cup (packed) golden brown sugar
1 tablespoon plus 1 teaspoon baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon coarse kosher salt
11 tablespoons (1 stick plus 3 tablespoons) chilled unsalted butter, cut into 1/2-inch cubes
1 cup plus 3 tablespoons old-fashioned oats, divided
1 cup fresh, dried, or frozen blueberries (about 51/2 ounces)
1 3/4 cups chilled half and half
1 teaspoon vanilla extract
5 teaspoons raw sugar (since the recipe doesn't call for much, I just use the raw sugar from Starbucks)
1. Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 350°F. Line 2 rimmed baking sheets with parchment paper.
2. Combine flour, brown sugar, baking powder, baking soda, and coarse salt in processor; blend 5 seconds. Add butter (make sure the butter is cold). Using on/off turns, blend until mixture resembles coarse meal (or you can cut the butter in if you don't want to use the blender). Transfer mixture to large bowl. Add 1 cup oats and blueberries; stir to blend evenly.
3. Stir half and half and vanilla in small bowl. Gradually add to flour mixture, tossing until dough just comes together (dough will be very moist).
4. Using 1/2-cup measuring cup for each scone, drop dough in mounds onto prepared baking sheets, spacing 3 inches apart. Sprinkle tops with remaining 3 tablespoons oats, then raw sugar.
5. Bake 15 minutes. Reverse sheets and continue baking until scones are golden and tester inserted into center from side comes out clean, about 12 minutes longer. Transfer scones to rack and cool slightly. Serve warm or at room temperature.