Tried & True Tuesday: Blueberry Oat Scones

.  Can you believe what time of year it is already?  August.  Which means that Fall is right around the corner [or maybe it's already here, who knows].  A part of me is a little sad about this thought, where did the freakin' summer go?  I haven't had enough time to try out all of the seasonal fruit recipes I have bookmarked!

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 .

My Notes:

• 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

Ingredients:

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)

Directions:

1. 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.
2. 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.
3. 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).
4. 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.
5. 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