But then I think about the Fall. And Fall to me means pumpkin, apples, and spices galore! And I have quite a number of fabulous Fall recipes that I can't wait to share. Okay, I guess I'm not that sad.
However, I feel like summer needs to be ushered out the door rather slowly. I really do love summer fruits and creating wonderful fruity baked goods, so a post or two more of fruit desserts seemed appropriate [let's see how many times I can include 'fruit' in a sentence].
For this Tried & True post, I decided on the Blueberry Oat Scones I made a while back when my relatives were in town. They were supposed to be a breakfast item, but the moment these lovelies came out of the oven my uncle and cousin were swipin' on some butter and fully enjoying a late night snack.
These truly are a wonderful. They're delicate and slightly crumbly. The majority of the flavor comes from the juicy blueberries and a little crunch comes from a sprinkling of oats and sugar. I will warn you that these are very light in a flavor, more of a true scone (i.e., not extremely sweet). Probably why I would prefer these more at breakfast time. But delicious nonetheless .
- You can switch out the blueberries for any type of berry available. I've made these with raspberries as well and they were fantastic!
- If you don't have a food processor, cut in the butter with a pastry blender or rub the mixture in between your fingers.
- The scones spread quite a bit while baking (as you can see, they're large!), so make sure to space the scones out on the baking sheets accordingly.
Blueberry Oat Scones
From bon appetit
3 c. all purpose flour
1/3 c. packed golden brown sugar
1 tbsp. plus 1 tsp. baking powder
1-1/2 tsp. baking soda
3/4 tsp. salt
11 tbsp. unsalted butter, chilled and cut into 1/2-inch cubes
1 c. plus 3 tbsp. old fashioned oats
1 c. fresh or frozen blueberries
1-3/4 c. half & half, chilled
1 tsp. vanilla extract
5 tsp. raw sugar (turbinado or demerara sugar)
- Heat oven to 350F. Position one rack on top third and one rack on bottom third of oven. Line 2 baking sheets with parchment paper.
- Combine flour, brown sugar, baking powder, baking soda, and salt in food processor; blend for 5 seconds. Add butter. Pulse until mixture resembles coarse crumbs. Transfer mixture to large bowl. Add 1 cup of old fashioned oats and blueberries. Gently stir to blend evenly.
- Stir half & half and vanilla extract in small bowl. Gradually add to flour mixture, tossing until dough just comes together (dough will be very moist).
- Using 1/2 cup measuring cup, drop dough in mounds onto baking sheets, spacing 3 inches apart. Sprinkle tops with remaining 3 tablespoons oats and raw sugar.
- Bake 15 minutes. Reverse sheets and bake an additional 12 minutes or until scones are golden and toothpick inserted in centers comes out clean.
Yield: 1 dozen scones