- Prep: 20 min
- Cook Time: 30 min
- Total: 50 min
- Serving: 12 Servings
Scones are small quick breads of Scottish origin, often served at breakfast or tea. Enjoy warm slathered with butter, or even at room temperature topped with clotted cream, jam or honey.
- 3 cups all purpose flour
- 1/3 cup (packed) golden brown sugar
- 1 tablespoon plus 1 teaspoon baking powder
- 1-1/2 teaspoons baking soda
- 3/4 teaspoon coarse sea salt
- 11 tablespoons (1 stick plus 3 tablespoons) chilled unsalted butter, cut into 1/2-inch cubes
- 1 cup plus 3 tablespoons old-fashioned oats
- 1 cup fresh or frozen blueberries (about 5-1/2 ounces)
- 1-3/4 cups chilled half and half
- 1 teaspoon vanilla extract
- 5 teaspoons raw sugar
- Place an oven rack in the top third of the oven, and the other rack on the bottom third. Preheat the oven to 350 degrees.
- Line two baking pans with wax paper.
- Using a food processor, combine the flour, brown sugar, baking powder, baking soda, and salt. Add in the butter and pulse the mixture until the consistency becomes a fine crumble.
- Place the mixture into a large bowl and mix in the 1 cup of oats and the blueberries.
- In another bowl, mix together the half-and-half with the vanilla. Slowly pour this mixture into the flour mixture until it becomes a moist dough.
- On the prepared baking pans, drop a tea cup, or a 1/2-cup measuring cup worth of dough approximately 3 inches apart. Spoon the tops of the dough mounds with the 3 tablespoons oats and then sprinkle with the sugar. Put the two pans in the oven and bake for 15 minutes.
- Put the two pans in the oven and bake for 15 minutes. Remove the pans and switch positioning on oven racks and bake scones approximately 10-12 additional minutes until a toothpick inserted in a scone center tests clean.
- Switch the positioning of the pans on the oven racks and bake scones approximately 10-12 additional minutes until a toothpick inserted in a scone center tests clean.
- Remove scones from pans and place on a wire rack to cool. Serve warm with butter to spread.