There is hardly anything better than a warm scone out of the oven. While I love the consistency of these chocolate chip scones, I have to admit that with the earthy oats and sweet blueberries, I really prefer a cake-y, soft texture. These little beauties are delicate and mild, with great blueberry flavor. They are not very sweet, which I really prefer as they lend themselves well to jam. However, if you’d like them sweeter, add 1/4-cup to 1/3-cup more sugar, and sprinkle more raw sugar on top before baking.
I happened to find a new type of small frozen organic blueberries at Trader Joe’s that were just delicious, but of course fresh blueberries would be terrific, especially if they’re from Maine. If using frozen berries, do not thaw them before folding into the batter.
Blueberry Oat Scones
Adapted from Bon Appétit
3 cups all-purpose flour
1/3-cup (packed) golden brown sugar
1 tablespoon plus 1 teaspoon baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon coarse kosher salt
11 tablespoons (1 stick + 3 tablespoons) chilled, unsalted butter, cut into 1/2-inch cubes
1 cup plus 3 tablespoons old-fashioned oats
1 cup fresh or frozen blueberries (about 5 1/2 ounces)
1 3/4 cups chilled half and half
1 teaspoon vanilla extract
5 teaspoons raw sugar (also called turbinado or demerara sugar)
Position 1 rack in top third and 1 rack in bottom third of oven and then preheat to 350°F. Line 2 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 1 cup of oats and the blueberries; stir to blend evenly.
Stir half and half and vanilla in a 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 into center from the side comes out clean, about 12 minutes longer. Transfer scones to rack and cool slightly. Serve warm or at room temperature, preferably with your favorite fruit jam.
{ 3 comments… read them below or add one }
I just made these scones! They were crispy on the outside and soft in the middle – they were so delicious!
I am going to make these. They look yummy.
I love it – “they lend themselves well to jam.” !!!
I make them this way too, with just a teaspoon or two of sugar. Mine lend themselves well to lots and lots of local honey! And then, the next day, toasted, they lend themselves well to going under eggs.