blueberry oatmeal scones
1 cup oatmeal, blended into a coarse flour
2 cups white flour
1/3 cup sugar
1 tsp baking soda
1/2 tsp baking powder
1 stick salted butter (chilled)
about 3/4 cup milk (or soy milk)
about 3/4 cup blueberries (fresh, frozen or dried. If you use frozen, don’t thaw them first)
optional: 1 TBS coarse sugar
preheat oven to 375 degrees
grease 2 cookie sheets
• In a large mixing bowl, combine dry ingredients and mix thoroughly. (Be very careful to break up any lumps of baking soda. I hate biting into a bit of baking soda in a scone. The first scone I ever remember eating bit me back with a lump of baking soda. It’s a wonder I ever tried scones again. But I did, and we are friends again.)
• Cut the stick of butter into smallish marble-sized chunks, then add to bowl of dry ingredients. Cut the butter into the flour mixture using a pastry cutter (also called a pastry blender) if you have one. (If you don’t have one, it sounds like you can use 2 butter knives.)
• When thoroughly blended, and the mixture appears to be a crumbly, grainy powder, add the milk a little at a time. Add just enough to achieve a very stiff, sticky dough. (I had to add a bit more than 3/4 cup.)
• Add the blueberries, and stir in. (I used frozen blueberries.)
• Drop lumps of the dough onto the cookie sheet in whatever size you think looks scone-like. I tried one pan of roughly 1/2 cup-sized scones, and another pan with maybe 1/4 sized scones. They will expand and spread a little bit, so give them a good inch or so between lumps.
• If you want, sprinkle a bit of coarse sugar on the tops.
• Bake at 375. The big scones took about 20 minutes, the smaller ones more like 10. The scones are done when you can see bits of lightly browned edges.
(This recipe is based roughly on recipes found here and here.)
I made scones with Phoebe this morning. It was the first time I’d made scones from scratch, but I was quite pleased with how they turned out. I was also quite pleased to be able to use my vintage pastry cutter for the first time. I’m pretty sure it’s from my grandmother’s house.
The scones were really yummy by the way. I use the past tense because they are long gone. I can’t tell you how well they preserve because they didn’t stand a chance in our household.
16 thoughts on “blueberry scones”
I’m glad you posted a photo of the pastry cutter because I had no idea what one was. It’s mortifying my complete lack of culinary know-what.
Also glad the scones turned out yummy. I’ll be honest – viewing the scone pics here on my cellphone, they look very much like geological finds. The kids appear quite pleased with your delicious rocks. ;-)
Are you saying my scones look like stones? I can live with that.
OOO. That vintage cutter looks neat. As always, I love the pictures. The last one, his expression is priceless!
nom nom nom~~~~~
Wow… those pastries look to have A LOT of blueberries in them. Does that mean they’re healthy as well as delicious? ;)
Yum. Blueberries …
I love LOVE anything baked with blueberries…yum! I wish I’d seen this earlier, so that instead of the 4 of us climbing the walls today we could have baked instead!
Earlier today I was explaining to my daughter was a pastry cutter is, because we don’t have one. I think I may buy one for valentine’s day! We were making apple crisp, and she always wants to quit cutting the topping before it’s crumbly enough. Admittedly, it’s harder with butter knives.
Wow. Those look delicious!
I only recently discovered the joys of the pastry cutter, but it definitely makes pie-making easier. Your vintage one is nicer than mine, which has a metal handle. The wooden handle looks easier and more comfortable to grip.
What, no clotted cream?
Oh, yum. And that boy child looks HAPPY.
Delicious! I love the expressions Phoebe has on her face in her various eating photos. There’s something sort of focused and dreamy about her. And that last one of Theo … so cute I don’t have words!
Oh, and if you don’t have a pastry cutter (I didn’t for years, but have since filled that gaping whole in my kitchen tools drawer), I’ve actually found it’s better to cut the butter into smaller pieces and then use your hands as quickly as possible to crumble in the butter. Too sloow and the butter gets too melty. Hands work better for me than the two knives because a) no one should ever tell me to do anything that involves wielding two knives, thank you, even butter ones … and b) I don’t like the noise the knives make, which might just be a spin-off of “a” … In any case, I’m just much more dextrous with hands instead of knives. Ok, I’m done!
Remind me not to read your blog just before supper, ever again. Hunger pangs! Do. Not.Drool.On.Keyboard.
You have utterly gorgeous kids, too.