Blueberry Scones
Created by ellie on July 12, 2015
- Servings: 12
- Prep Time: 10m
- Cook Time: 25m
- Recipe #20070
Ingredients
- 3 cups all-purpose flour
- 1/2 cup brown sugar
- 1 tablespoon baking powder (plus 1 teaspoon baking powder)
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon kosher salt
- 11 tablespoons unsalted butter (chilled, cut into cubes)
- 1 cup oats
- 3 tablespoons oats
- 3 1/2 ounces blueberries (1 cup)
- 1 3/4 cups half and half (chilled)
- 1 teaspoon vanilla extract
- 5 teaspoons turbinado sugar (raw sugar)
How to Make
-
Step 1: Preheat oven to 350 degrees F.
-
Step 2: Line two rimmed baking sheets with parchment paper
-
Step 3: In a food processor combine the first 5 ingredients (flour - salt) and process for 5 seconds. Add butter and using on/off turns blend until mixture resembles coarse meal. Transfer to a large bowl and add one cup of oats and the blueberries; stir to blend.
-
Step 4: In a small cup or bowl combine the half and half and the vanilla. Gradually add to the flour mixture, blending until dough comes together - the dough will be very moist.
-
Step 5: Using 1/2 cup measuring cup for each scone, drop dough in mounds onto the prepared baking sheets. Sprinkle tops with the remaining oats and the turbinado sugar.
-
Step 6: Bake for 25-30 minutes or unit tester inserted in the center comes out clean. Transfer scones to rack and let cool slightly before serving.