Blueberry Oat Scones

(From the US & Canada Newsletter Oct 2009)

            

Position 1 rack in the top third and 1 rack in the bottom third of your oven and preheat to 350°F/180°C. Line two rimmed baking sheets with parchment paper.

   

Combine flour, brown sugar, baking powder, baking soda, and coarse salt in a food processor and blend for 5 seconds. Add the butter. Using on/off turns, blend until mixture resembles coarse meal. Transfer mixture to a large bowl. Add 1 cup oats and blueberries; stir to blend evenly.

    

Stir half and half and vanilla in 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 the remaining 3 tablespoons of oats and then raw sugar.

   

Bake for 15 minutes. Reverse sheets and continue baking until scones are golden and tester inserted into center from side comes out clean, about 12 minutes longer. Transfer the scones to a rack and cool slightly. Serve warm or at room temperature.

    

(Makes 11 or 12 servings)

 

Ingredients

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 plus 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 turbinada or demerara sugar)

 

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