There are few food items I want more on bitterly cold mornings when you don’t have to be anywhere but on the couch than a warm scone.
The beauty of a homemade scone is that you can rummage through the cupboards or freezer and use whatever you have on hand – chunked Christmas chocolate, dried fruit, toasted nuts, frozen berries. Anything goes. The addition of oats makes them a little nubbly, which I love.
Blueberry Oat Scones
Adapted from Standard Baking Company in Portland, via Molly.
1 1/2 cups all-purpose flour
1/2 cup rolled oats
2 Tbsp. brown sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/3 cup cold butter, cut into bits
3/4 cup half & half
1/2-3/4 cup fresh or frozen (don’t thaw them) blueberries
1/2 cup white chocolate chunks (totally optional)
coarse sugar, for sprinkling (optional)
Preheat the oven to 375°F and line a baking sheet with parchment.
In the bowl of a food processor blitz the flour, oats, brown sugar, baking powder, baking soda, and salt. Pulse to mix well. Add the butter and pulse again briefly, until the mixture is coarse with lumps of butter are no bigger than a pea.
Dump the mixture into a bowl and add the cream; stir until it starts coming together, then add the berries and stir just until combined.
Pat the dough into a circle on your lined baking sheet (or drop big dollops using a 1/3 cup measuring cup) and cut into wedges, then pull them apart so that there is at least an inch between each wedge. If you like, sprinkle them with coarse sugar.
Bake for 25 minutes, or until golden and firm. Makes about 8 scones.