Sunday, July 29, 2012

Blueberry Oat Scones

It's high time I started baking again. I love it, but unfortunately, I have a hard time sharing. Luckily, my mom and dad were here for a visit and helped give these scones a good home. I love this recipe for a number of reasons....

The first reason is where the recipe comes from. It was shared by one of my favorite bloggers, Molly Wizenberg, in an issue of Bon Appetit. This scone was discovered by Molly and her mother on a trip to Maine. Now, scones are very dear to my heart since they are a treat my mom and I always share any time we can. We've baked them together every chance we get, usually accompanied by cups of Earl Grey tea.

The other reason I love these are the oats. They give the scones a nice, dense texture; a rustic chew that makes them a substantial snack or a satisfying breakfast. The blueberries are perfect in this scone, baking down into pockets of jammy sweetness, contrasting with the earthy oats. A fantastic recipe that makes just enough to share, but not so many that you feel obligated's now my pleasure to share it with you.

Blueberry Oat Scones
adapted from Bon Appetit

3 c. flour
1/2 c. light brown sugar
1 T. plus 1 t. baking powder
1 1/2 t. baking soda
1/2 t. fine sea salt
11 T. unsalted butter, cold, in 1/2" cubes
1 c. plus 3 T. rolled oats
1 c. blueberries (fresh or frozen)
1 1/4 c. chilled half and half
1 t. vanilla extract
5 t. raw sugar

Place oven racks in upper and lower thirds of oven and heat oven to 350 degrees. Line two baking sheets with parchment paper. Combine flour, brown sugar, baking powder, baking soda and salt in a food processor ( or mix in a bowl and cut in butter with a pastry blender); blend 5 seconds. Add butter. Using on/off turns, pulse until crumbly. Move mixture to a bowl. Add oats and blueberries and stir gently. In a glass measuring cup, combine half and half and vanilla; gradually add to flour mixture, tossing just until moistened. Using 1/2 cup measure, scoop out batter onto prepared baking sheets, spacing 3 inches apart. Sprinkle with remaining 3 T. oats and raw sugar. Bake 15 minutes. Rotate sheets and continue baking until risen and golden brown, 10-12 minutes more. Move sheets to a cooling rack and cool slightly, then move scones to racks to cool completely. Best when served warm with a cup of tea.

No comments:

Post a Comment