Blueberry Scones

2014-06-18
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  • Yield : 12
  • Prep Time : 15m
  • Cook Time : 35m
  • Ready In : 60m

I feel pretty zen on a summer morning as I sit on the back patio with a fresh blueberry scone and a hot cup ‘o joe.  The berries are prime at this time of year.  Although they are delish just naked, they are darn good all wrapped up in buttermilk batter too.

Ingredients

  • 1 cup Rolled Oats
  • 4 cups AP Flour
  • 1/2 cup Sugar
  • 2 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1/4 pound (2 sticks) cold, unsalted Butter, cut into 1/4" pieces
  • 1 1/4 cups Buttermilk
  • 1 1/2 cups Blueberries
  • Egg Wash: 1 Egg beaten with 2 T Milk

Method

Step 1

Preheat oven to 400 degrees. Line 2 baking sheets with parchment paper.

Step 2

Combine the oats, flour, sugar, baking powder, baking soda + salt in a large bowl.

Step 3

Add the butter and cut it into the flour mixture.

Step 4

Add the berries and mix.

Step 5

Add buttermilk and mix until dough is combined and sticks together.

Step 6

Turn the dough out on a lightly floured surface and shape with cookie cutters or use a knife to form triangles.

Step 7

Place on baking sheet lined with parchment paper. Brush tops with egg wash.

Step 8

Bake 30-35 minutes, until golden brown.

Alternative Method: Think out of the box and use any fresh berries that you come across at your local farmers’ market…strawberries, raspberries, you name it!

Short Cut:  Go to your favorite bakery or cafe with a friend.

Recipe Type:
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