All it takes is 30 minutes and a few pantry ingredients, and you’ll dress up your breakfast or brunch with this delicious Blueberry Oat Scones recipe.
- 3 cups all-purpose flour
- 1/3 cup packed, brown sugar
- 1 Tbsp, plus 1 tsp baking powder
- 1-1/2 tsp baking soda
- 3/4 tsp salt
- 11 Tbsp, chilled, unsalted butter, cut into 1/2 inch cubes
- 1 cup, plus 3 Tbsp old-fashioned oats
- 1 cup fresh or frozen blueberries
- 1-3/4 cups chilled half and half
- 1 tsp vanilla extract
- 5 tsp turbinado sugar
Preheat oven to 350 degrees F. Line 2 rimmed baking sheets with parchment paper or silicone mat.
Combine flour, brown sugar, baking powder, baking soda and salt in food processor, and blend for 5 seconds. Add the butter, pulsing, until mixture resembles coarse meal. Transfer to a large mixing bowl and add 1 cup oats and blueberries. Stir to blend.
Stir half and half and vanilla in a small bowl, and then gradually add to the flour mixture until it comes together. The dough will be moist.
Use a 1/2 cup measuring cup for each scone and drop dough in mounds onto baking sheets. Sprinkle tops with the remaining 3 Tbsp oats, then the turbinado sugar.
Bake 15 minutes, then reverse sheets until scones are golden brown, about 12 more minutes.
Serve warm or at room temperature.
