Recipe by Little Suzy Homemaker
From Bon Appetit based on a recipe from Standard Baking Company in Maine by Molly Wizenberg.
Top Review by 2Bleu
These were deliciously moist and dense, which means one goes a long way. The directions were spot on, I made the batch all in my Kitchenaid. I simply switched out the beater to the dough hook after the incorporation of the berries & oats. We all loved these scones but agree that They could be sweeter, and next time I will add a dash of citrus acid for a light tang. Yes, we would definetly make these again. Thanks so much for posting such a treat.
- 3 cups all-purpose flour
- 1⁄3 cup packed golden brown sugar
- 1 tablespoon baking powder
- 1 teaspoon baking powder
- 1 1⁄2 teaspoons baking soda
- 3⁄4 teaspoon coarse kosher salt
- 11 tablespoons chilled unsalted butter, cut into 1/2 inch cubes
- 1 cup old fashioned oats
- 3 tablespoons old fashioned oats
- 1 cup fresh blueberries
- 1 3⁄4 cups chilled half-and-half
- 1 teaspoon vanilla extract
- 5 teaspoons turbinado sugar
Directions See How It's Made
- Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 350 degrees. Lined rimmed baking sheets with parchment paper.
- 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 a large bowl. Add one 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 from side comes out clean, about 12 minutes longer. Transfer scones to a rack and cool slightly. Serve warm or at room temperature.