Yesterday we went blueberry picking at Drew's Uncle Don and Aunt Marie's house. They've lived in the same house for I don't know how many years, and in that time, they've cultivated some beautiful flowers, and always novel to me, a great garden with a blueberry patch. Drew and I picked for probably two hours, and we ended up with maybe two gallons of blueberries. Amazing!
I have lots of plans for this American superfruit, but one of the recipes I plan to make are these scones, which I saw in a Bon Appetit magazine a few years back. I made them last year, also with berries from this same patch, and they're so delicious. They may be my favorite scones yet. They're crumbly but not too crumbly; slightly sweet but like any good scone, they allow the berries to shine. The oats lend a nice wholesomeness to the scones, and everything converges to make this a delicious breakfast item or anytime snack. Talking about it is enough to make me want to leave this computer and go make a batch right now!
Blueberry Oat Scones
from Molly Wizenberg via Bon Appetit, July 2009
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*
*raw sugar is also known as turbinado or demerera sugar and can be found near the top shelf of most grocery stores.
Position 1 rack in top third and 1 rack in bottom third of oven and 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 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 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 side comes out clean, about 12 minutes longer. Transfer scones to rack and cool slightly.
Serve warm or at room temperature.