WILD BLUEBERRY OAT SCONES

WILD BLUEBERRY OAT SCONES image

Yield 9 scones

Number Of Ingredients 11

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2 1/2 cups all-purpose flour
1/4 cup packed dark brown sugar
1 tablespoon plus 1/4 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, cut into 1/2-inch cubes, chilled
3/4 cup rolled oats, plus more for garnish
3/4 cup fresh or frozen wild blueberries
1 1/2 cups half-and-half
1 teaspoon vanilla extract
2 tablespoons turbinado sugar, for garnish

Steps:

1. Position racks in the upper and lower thirds of the oven and preheat the oven to 350. Line two baking sheets with parchment paper. 2.In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, and salt. Break up any remaining lumps with your fingertips. 3. Add the cubed butter and using your fingertips work it into the flour mixture until a few pea-size chunks of butter remain. Add the oats and the blueberries and toss everything together using your hands, until the blueberries are coated with the dry ingredients. 4. In a glass measuring cup with a spout, combine the half-and-half and vanilla. Gradually add the liquid to the flour mixture, using a rubber spatula or plastic scraper. Mix until the dough just comes together (the dough will be very moist). 5. Using a 1/2-cup measuring cup for each scone, loosely scoop the dough and drop it in mounds onto the prepared sheet, spacing them about 3 inches apart. Garnish the tops with the additional oats, then dust them with the turbinado sugar. 6. Bake for 25 to 27 minutes, rotating the baking sheets after 15 minutes for even baking. They will have golden brown ridges and feel firm in the center. 7. Remove from the oven and transfer the scones to a wire rack to cool slightly before serving.