WILD BLUEBERRY, CINNAMON & OATMEAL SCONES

WILD BLUEBERRY, CINNAMON & OATMEAL SCONES image

Yield 8 large scones

Number Of Ingredients 14

2 cups a-p flour
1/2 cup granulated sugar
1 tbsp baking powder
1 tsp kosher salt
1/2 tsp ground cinnamon
1 cup old fashioned rolled oats
3/4 cup unsalted butter, cold, cut in 1/2" cubes
1/2 cup 10% (half and half) cream
6 tbsp creme fraiche or sour cream
1 tbsp lightly packed grated orange zest (about 1 med)
1 cup fresh or frozen blueberries
Topping:
1 tbsp half-and-half cream
1-1/2 tsp granulated sugar

Steps:

Oven to 375. Sift flour, sugar, bpowder, salt and cinnamon together in large bowl. Whisk in oats. Add butter and, using fingers, combine w/dry ingreds just til mixture resembles coarse meal. Don't overblend. In separate bowl, whisk together cream, creme fraiche and orange zest. Add liquid ingreds and blueberries to dry ingreds. Stir until just combined, careful not to overmix. (Cool hands are best.) Gather dough into ball. Flatten to disk about 1-1/4" thick and 7" diameter. Cut into 8 wedges. For topping, brush w/cream and sprinkle w/sugar. Arrange about 1" apart on lightly greased or parchment-lined baking sheet. Bake 25-30 mins or til golden. Transfer to rack for 15-20 mins before serving.