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.
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.