1/2 Photos of Blueberry Oat Scones
Little Suzy Homemaker's Note:
From Bon Appetit based on a recipe from Standard Baking Company in Maine by Molly Wizenberg.
My Private Note
Units: US | Metric
- 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
- 1Position 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.
- 2Combine 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.
- 3Stir half and half and vanilla in small bowl. Gradually add to flour mixture, tossing until dough just comes together (dough will be very moist).
- 4Using 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.
- 5Bake 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.
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Nutritional Facts for Blueberry Oat Scones
Serving Size: 1 (106 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 307.4
- Calories from Fat 139
- Total Fat 15.4 g
- Saturated Fat 9.3 g
- Cholesterol 41.0 mg
- Sodium 405.9 mg
- Total Carbohydrate 36.8 g
- Dietary Fiber 1.9 g
- Sugars 5.3 g
- Protein 5.7 g
The following items or measurements are not included: