When I was in college, there was this little bake shop on Mercer Street called Brew & Bakery that made the most delicious scones. If I got to campus early enough, I’d stop in there for coffee (also fantastic) and a blueberry or cranberry scone. Brew & Bakery is no longer there, but my craving for scones still rears its head every now and again. I’ve been wanting to try my hand at baking my own, and when my friend Stephanie asked if if I have a recipe for the breakfast treats, I decided I’d make some this weekend. I found this recipe for Blueberry Oat Scones on Epicurious awhile back and since I have rolled oats in the pantry—and blueberry is my preferred scone flavor—I set to work. I used white whole wheat flour instead of all purpose to give the scones more fiber per serving. Also, I didn’t have raw sugar, so I sprinkled a little organic sugar on top of the unbaked scones as a substitute. This recipe, which I’ve also posted below, was surprisingly easy, though it helps if you have a food processor. Mine is with many of my other shower gifts at my dad’s house, so I used my little Cuisinart chopper, blending the dough in batches. The first tray of scones just came out of the oven, and I am enjoying one as I type this with my second cup of coffee. Homemade baked goods on a quiet Sunday morning. Does it get any better?
Blueberry Oat Scones
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
1 cup fresh or frozen blueberries (about 5 1/2 ounces)
1 3/4 cups chilled half and half
1 teaspoon vanilla extract
5 teaspoons raw sugar*
Combine flour, brown sugar, baking powder, baking soda, and coarse salt in processor; blend 5 seconds. Add butter. Using on/off turns, blend until mixture resembles coarse meal. Transfer mixture to large bowl. Add 1 cup oats and blueberries; stir to blend evenly.
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).
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.
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.
*Also called turbinado or demerara sugar; available at most supermarkets and at natural foods stores.