Tender, crisp scones filled with blueberries. Best served warm, with tea or coffee.
Ingredients
or2 cups all-purpose flour, unbleached
or1 tablespoon baking powder
or2 tablespoons granulated sugar
or2 teaspoons ground cinnamon
or1 teaspoon ground nutmeg
or1/2 teaspoon Kosher salt
or6 tablespoons salted butter
or1 tablespoon vanilla extract (not imitation)
or1 cup light cream (half & half or light whipping cream)
or1 cup fresh blueberries
or2/3 cup dry oatmeal (instant or old fashioned, instant will be smaller pieces)
Preparation
1.
Preheat the oven to 400 degrees Farenheit.2.
In a large bowl, sift the flour, baking powder, salt, sugar, cinnamon, and nutmeg together. Add the oatmeal to the sifted ingredients. 3.
To the dry ingredients, add the butter, and use your hands, two forks, or a pastry cutter to blend the butter into the dry mixture. The butter should be cut or crumbled into little pieces, and the whole mixture should look like sandy bits.4.
Add the vanilla and the cream to the mixture, and stir gently to incorporate (overmixing will cause a tough dough). Depending on the weather, you may need to adjust your liquid, so add 1/2 cup at a time to ensure that you get the right amount.5.
Gently fold the blueberries into the dough, being mindful to try to keep them as whole as possible.6.
Turn the dough out onto a piece of parchment or lightly floured surface. Pat the dough gently into a rectangle, about 10 inches by 12 inches.7.
Use a knife or a pizza cutter to cut the dough into 8 squares (three cuts in each direction). Then, cut each square into half on the diagonal to make two triangles. Transfer these to a baking sheet lined with parchment paper, and give them a little space to expand; maybe about 1-2 inches apart.8.
Bake the scones for 15-20 minutes, or until they are lightly browned.
