Blueberry Oat Scones

READY IN: 45mins
SERVES: 12
YIELD: 12 scones
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
Advertisement