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*