if you’re going to bake one thing in this summer heat, please make these. use those fresh blueberries you picked, and you won’t regret it.
and, you’ll be happy you made these to have for breakfast for the next few days.
i am digging the new pastry cookbook i got from maine. i’ve got recipes tabbed that i want to try. some breakfast pastries. mostly desserts.
what did you expect from me?
i wish i had more exciting things to report, but i guess that’s just the nature of summer. sunny days and chill times.
my life is all about working out right now. i’ve taken up running. i’m not entirely sure what inspired it, but it’s what i’m doing. oh, and i’m training for a 4 mile run up in vermont in september. at the end of this 4 mile run, you get a bag to fill with apples from the orchard. oh, and consume hot, pillowy, sugary apple cider donuts.
do you like my running motivations?
autumn in vermont, apples, and apple cider donuts. that’s all i need.
well, and maybe for summer and autumn to be the only seasons to exist.
fresh apples and berries year round for t3h win.
(and, yes, i did just use t3h.)
if you don’t like oats, try my other blueberry scones.
yield 9 large scones
2 1/2 cups all-purpose flour
1/4 cup light brown sugar
1 tablespoon plus 1/4 teaspooon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1 stick plus 1 tablespoon unsalted butter, cubed and chilled
3/4 cup rolled oats
1 cup fresh blueberries
1 1/2 cups half-and-half, cold
1 teaspoon vanilla extract
preheat oven to 350 and line two baking sheets with parchment paper.
whisk together flour, brown sugar, baking powder, baking soda, and salt in a large bowl. using a pastry blender or your fingertips, combine cubed butter and dry ingredients until you get the consistency of sand and pea-size chunks of butter. pour in the oats and blueberries. mix until all the blueberries are covered with the dry ingredients.
add in half-and-half and vanilla. with a spatula, mix until everything comes together and dough is moist.
scoop and drop 1/2 cup measures of dough onto your baking sheet. leave 3 inches of space between each scone. if you only have one baking sheet, you can leave the dough out at room temperature until the first batch is done. do not try to fit it all on one baking sheet, because the batter will spread as they bake.
bake for 25 minutes or until they are golden brown and firm in the center. remove from the oven and place on cooling racks. enjoy these slightly warm or for breakfast the next morning!