When I think of a scone, I think of something triangular shaped, slightly sweet, dense, and moist. These are not scones:
But they are delicious! They are more like a muffin top - round, light and airy. But I'm not complaining.
I didn't have the correct sugar to put on the top of them, and I think that it would have added that little extra something to put them over the edge. They can be made either in a food processor or with a pastry cutter. Also, this recipe makes a lot of scones, and they don't keep very well, so I would definitely scale this one down!
Blueberry Oat Scones (from bonappetit)
3 cups all purpose flour
1/3 cup brown sugar
1 tbsp plus 1 tsp baking powder
1 1/2 tsps baking soda
2/4 tsp salt
11 tbsps chilled unsalted butter, cut into 1/2-in cubes
1 cup plus 3 tbs old-fashioned oats
1 cup fresh or frozen blueberries
1 3/4 cups chilled half and half
1 tsp vanilla extract
5 tsps raw sugar (look for turbinado or demerara sugar)
Preheat oven to 350F. Line baking sheets with parchment paper.
Combine flour, brown sugar, baking powder, baking soda, and salt in a food processor or bowl and blend. Add butter and blend until mixture resembles coarse meal. If in food processor, transfer mixture to a large bowl. Add 1 cup oats and blueberries, stir to blend.
Stir together half and half and vanilla. Gradually add to flour mixture until dough comes together. Drop dough into 1/2 cup mounds, spacing about 3 inches apart. Sprinkle tops with remaining 3 tbps oats, then raw sugar.
Bake about 25 minutes or until scones (muffin tops) are golden and toothpick comes out clean. Cool slightly and serve warm! Enjoy!
