Oatmeal and Dried Blueberry Scones

Oh look, more scones, what a surprise! Apparently I like scones and I like making scones…I mean, I’ve already talked about them several times before and this blog isn’t even a year old yet. Let me get it out of my system, k?

These scones are different from the others that I’ve posted previously; they contain oats. As I’ve mentioned before, I love love love oats. It should go without saying that I’m a fan of oat scones, but they are a different animal from their more traditional oat-free bretheren. They’re less biscuit-like and generally more moist. You know how raw crumble topping tastes? When it’s all oats ‘n’ butter ‘n’ sugar and you can’t stop eating it to the point that there may not be any left to actually bake? These taste like that.

I used a oatmeal and currant scone recipe as a starting point for these and simply swapped out some dried blueberries that I had hanging around from these. They were delicious, and I think they would be great with any dried fruit: raisins, cranberries, cherries, apricots (ooh, apricots, that sounds good right now).

These are lovely and you should probably make them for the large group you have assembled for the 4th of July holiday. I made these a couple months ago, pre–berry season. You can use those berries you have laying around, they need not be dried. In fact, you should use those June berries; your guests will thank you. Now if you ‘ll excuse me, I have some holiday pool-lounging to do.

Oatmeal and Dried Blueberry Scones

Adapted from Gourmet. Makes 8 big ‘uns.

1 2/3 c all-purpose flour
1/4 c plus 2 T sugar plus additional for sprinkling
1 T baking powder
3/4 t baking soda
1/2 t salt
1 1/3 c old-fashioned oats
1 1/2 sticks (3/4 c) cold unsalted butter, cut into tablespoon pieces
Finely grated zest from 1 large orange
2/3 c buttermilk plus additional for brushing
1/2 c dried blueberries

  • Heat oven to 425ºF. Cover a cookie sheet with parchment
  • In a food processor, add flour, sugar, baking powder and soda, and salt and pulse briefly
  • Add oats and pulse 15 times.
  • Add butter and pulse until mixture resembles coarse meal. Transfer to a bowl, add blueberries, and toss
  • Whisk buttermilk and zest together. Add to oat mixture, stirring with a fork just until a dough forms
  • Dump dough out onto a lightly floured surface and gently knead until it just sticks together
  • Pat dough into a 1-inch-thick round and cut into 8 wedges
  • Brush tops of scones with buttermilk and sprinkle lightly with sugar
  • Bake until golden brown, ~15 to 18 minutes

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