Name: Blueberry Oat Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12 scones, 12 serving(s)
Ingredients: 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

1

Recipe by Little Suzy Homemak

1

Person talking

Join In Now Join the conversation!

From Bon Appetit based on a recipe from Standard Baking Company in Maine by Molly Wizenberg.

Ready In:: 45mins
Serves:
Yields:
Units:

1

Person talking

Join In Now Join the conversation!

ingredients

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

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.

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@Little Suzy Homemak

Contributor

@Little Suzy Homemak

Contributor

"From Bon Appetit based on a recipe from Standard Baking Company in Maine by Molly Wizenberg."

JOIN THE CONVERSATION

upload

review

tweak

ask

all

reviews

tweaks

q&a

sort by:

review by 2Bleu

7/15/2014

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.

Reply
photo by 2Bleu

7/14/2014

Reply
photo by 2Bleu

7/14/2014

Reply
creation by Little Suzy Homemak

6/10/2009

From Bon Appetit based on a recipe from Standard Baking Company in Maine by Molly Wizenberg.